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
Ingredients
- 1/2 lb (250g) spaghetti
- 1 lb (450g) 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 a pot of water and cook the spaghetti until al dente, according to the package instructions. Drain the spaghetti once it is cooked.
- Season the scallops with salt and pepper. Heat a skillet and add 1 tablespoon of olive oil. Pan-sear the scallops over high heat until both surfaces are browned. Remove the scallops from the skillet and set aside.
- Add the remaining olive oil to the pan and sauté the garlic and crushed red pepper for about 10 seconds. Then, add the white wine, heavy whipping cream, lemon juice, salt, and ground black pepper.
- Transfer the spaghetti and scallops to the skillet and stir to coat them well with the creamy sauce. Add the chopped parsley and serve immediately with lemon wedges.
Video
Notes
- I used big scallops I got from Costco, they are fresh and reasonably priced.
- However, bay scallops are definitely cheaper and will work just fine.
- The key is to choose “dry” (natural) scallops and not chemically treated “wet” scallops.
- I used spaghetti, but you can certainly make this dish with linguine, spaghetti rigati, penne or rotini pasta.
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