Creamy Scallop Pasta
Creamy scallop pasta is a restaurant-quality pasta recipe loaded with succulent scallops in white wine cream sauce. So easy and delicious!!
Servings: 3 People
Calories: 649kcal
Ingredients
- 1/2 lb (250g) spaghetti
- 1 lb (250g) sea scallops rinse and pat dry with paper towels
- Kosher salt
- Ground black pepper
- 3 tablespoons olive oil
- 3 cloves garlic minced
- 1/2 teaspoon crushed red pepper
- 1 cup dry white wine or Japanese cooking sake
- 1/3 cup heavy whipping cream
- 1 1/2 tablespoons lemon juice
- 3/4 teaspoon salt or more to taste
- Ground black pepper
- 1 tablespoon chopped parsley
- lemon wedges for serving
Instructions
- Heat up a pot of water and cook the spaghetti until al dente, per the package instructions. Drain the spaghetti when they are cooked.
- Season the scallops with salt and pepper. Heat up a skillet and add 1 tablespoon olive oil. Pan-sear the scallops on high heat until both surface turn brown. Remove the scallops from the skillet. Set aside.
- Add the remaining olive oil into the pan and saute the garlic and crushed red pepper, about 10 seconds. Add the white wine, heavy whipping cream, lemon juice, salt and ground black pepper.
- Transfer the spaghetti and scallops into the skillet, stir to mix well with the creamy sauce. Add the chopped parsley and serve immediately with lemon wedges.
Video
Nutrition
Serving: 1g | Calories: 649kcal | Carbohydrates: 41g | Protein: 37g | Fat: 25g | Saturated Fat: 8g | Polyunsaturated Fat: 15g | Cholesterol: 92mg | Sodium: 1751mg | Fiber: 2g | Sugar: 3g