Fresh Scallops in White Wine Over Pasta
Indulge in the delicate flavors of coastal cuisine with this Fresh Scallops in White Wine Over Pasta recipe. Succulent, golden-seared sea scallops take center stage, paired with al dente spaghetti or linguine and enveloped in a luxurious white wine cream sauce. Aromatic shallots and garlic add depth to the sauce, while a splash of fresh lemon juice balances the richness with a bright, zesty kick. Finished with a touch of Parmesan cheese and a sprinkle of fresh parsley, this dish is an elegant yet approachable choice for weeknight dinners or special occasions. Easy to make in just 35 minutes, this seafood pasta recipe is perfect for fans of fine dining at home.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 lb Large sea scallops
- 1 tsp Salt
- 0.5 tsp Black pepper
- 2 tbsp Olive oil
- 2 tbsp Unsalted butter
- 2 tbsp Shallots, minced
- 3 cloves Garlic, minced
- 0.5 cup Dry white wine
- 0.25 cup Heavy cream
- 1 tbsp Fresh lemon juice
- 2 tbsp Chopped fresh parsley
- 0.25 cup Grated Parmesan cheese
- 12 oz Spaghetti or linguine pasta
- 4 quarts Water for boiling pasta
- 1 tbsp Salt for boiling pasta
Instructions
Bring a large pot of water to a boil. Add 1 tablespoon of salt, then cook the spaghetti or linguine according to the package instructions until al dente. Reserve 1 cup of pasta water, then drain and set aside.
Pat the scallops dry with paper towels to ensure a nice sear. Season both sides with salt and black pepper.
Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Once shimmering, add the scallops in a single layer without overcrowding. Cook for 2-3 minutes per side until golden brown and opaque. Remove scallops to a plate and keep warm.
Reduce the skillet heat to medium, then add 2 tablespoons of unsalted butter. Once melted, stir in the minced shallots and garlic. Sauté for 1-2 minutes until fragrant and softened.
Deglaze the skillet by adding the white wine, scraping up any browned bits from the bottom of the pan. Simmer for 3-4 minutes to reduce slightly.
Stir in the heavy cream and fresh lemon juice. Let the sauce simmer for another 2 minutes, then add the cooked pasta to the skillet.
Toss the pasta in the sauce, adding reserved pasta water a few tablespoons at a time, until the desired consistency is reached.
Return the scallops to the skillet, nestling them gently into the pasta. Sprinkle with chopped fresh parsley and grated Parmesan cheese.
Serve immediately, garnished with extra Parmesan and parsley if desired.
Nutrition Facts
Calories |
1908 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 85.2 g | 109% | |
| Saturated Fat | 35.5 g | 178% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 328 mg | 109% | |
| Sodium | 11585 mg | 504% | |
| Total Carbohydrate | 140.8 g | 51% | |
| Dietary Fiber | 7.7 g | 28% | |
| Total Sugars | 4.2 g | ||
| Protein | 122.7 g | 245% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 354 mg | 27% | |
| Iron | 7.1 mg | 39% | |
| Potassium | 1968 mg | 42% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
