Scallop Spaghetti In White Wine Sauce Recipe
There’s something utterly irresistible about a bowl of pasta swirled in a luscious white wine cream sauce, topped with perfectly seared scallops. It’s the kind of dish that feels sophisticated yet comes together with just a few ingredients, making it perfect for a special occasion or even a comforting midweek dinner when you need to elevate your evening. I first stumbled upon this scallop spaghetti recipe while experimenting with seafood dishes, and it quickly became a favorite in our household. I can’t tell you how many times I’ve turned to this dish when I wanted to impress guests—or just spoil myself with something rich and delicious without spending hours in the kitchen.
What makes this scallop spaghetti in white wine sauce so special is its balance. The sauce is creamy but not too heavy, thanks to the brightness of the white wine and the zing of lemon juice. The capers add a little briny punch, and the seared scallops? Pure magic—crispy on the outside, tender and buttery on the inside. Trust me, this is the kind of dish you’ll want to make again and again.
A love for seafood (and a kitchen victory)
The first time I cooked scallops, I was terrified. I mean, they’re delicate, and there’s that infamous fear of overcooking them into rubbery little pucks. But once I mastered the art of the perfect sear, it felt like unlocking a new culinary superpower. The golden crust, the tender center—there’s really nothing quite like it.
I remember making this scallop spaghetti recipe for the first time after a long week at work. I wanted something indulgent but didn’t want to spend too much time hovering over the stove. As I sipped a glass of the same wine I used for the sauce, the smell of garlic and butter filled the kitchen, and I knew I was in for something good. The first bite was pure bliss—silky pasta coated in the creamy wine sauce, brightened by lemon and capers, and the scallops were seared to perfection. That evening, I felt like I had created something truly special, and I’ve been making this recipe ever since.
The origin story (or, how white wine sauce became a staple)
White wine sauce is a classic in many Italian and French-inspired seafood dishes, but its roots stretch beyond a single culinary tradition. Wine has been used in cooking for centuries, and its acidity is perfect for balancing the richness of cream-based sauces. The addition of Parmesan and capers in this recipe gives it an Italian flair, while the seared scallops add a luxurious touch that makes this dish feel restaurant-worthy.
Over time, white wine sauce has evolved, adapting to whatever ingredients are available in the pantry. Some versions use chicken stock instead of wine, others add herbs like thyme or basil, and sometimes, you’ll find it served over different kinds of pasta or even with rice. In this particular recipe, the combination of wine, cream, and seafood makes it a standout.
Let’s talk ingredients: the good, the better, and the “oops, I’m out of that”
Every ingredient in this scallop spaghetti recipe plays a crucial role, but there’s room for flexibility depending on what you have on hand.
- White wine: This is the heart of the sauce, adding a bit of acidity to cut through the richness of the cream. I recommend using a dry white wine like Sauvignon Blanc or Pinot Grigio. If you don’t have white wine, chicken broth works in a pinch, though it’ll lack that signature wine flavor.
- Heavy cream: This gives the sauce its velvety texture. For a lighter version, you can use half-and-half, but the sauce won’t be quite as indulgent. If you’re dairy-free, try substituting with coconut cream (though it will change the flavor slightly).
- Parmesan cheese: Adds a salty, umami kick to the sauce. Make sure to use freshly grated Parmesan for the best melt. Pre-grated cheese doesn’t melt as smoothly and can make the sauce grainy.
- Capers: These tiny briny bites balance out the richness of the cream and wine. If you’re not a fan, you can leave them out, but I highly recommend keeping them in—they add a wonderful layer of flavor.
- Scallops: The star of the show! Look for fresh or properly thawed frozen scallops. When selecting scallops, go for “dry” scallops, which haven’t been treated with chemicals, as they sear better. Pat them dry before cooking to ensure that perfect golden crust.
Kitchen gear: What you need (and what you can totally skip)
You don’t need much to make this dish, but a few key tools will make the process easier:
- Large skillet: You’ll need one skillet for the sauce and another for searing the scallops (or use the same one, just wipe it clean in between). A good, heavy-bottomed skillet helps distribute heat evenly, ensuring that your scallops sear properly.
- Tongs: For turning the scallops gently without tearing them.
- Pasta pot: A large pot with plenty of water for cooking the spaghetti to al dente perfection.
- Microplane or grater: For the Parmesan cheese. Freshly grated cheese melts better into the sauce and tastes much fresher.
Step-by-step: My foolproof method (and a few hard-learned lessons)
1. Make the white wine sauce
Start by heating butter and olive oil in a medium skillet over medium heat. Once the butter melts and starts to sizzle, toss in the minced garlic. Be careful here—garlic can burn quickly, so don’t walk away! Stir it for about a minute until it softens and releases that irresistible aroma.
Next, pour in the white wine and bring it to a boil. You’ll want to let it bubble away for a few minutes until it reduces by half. This concentrates the flavor, so don’t skip this step. Once reduced, add the heavy cream and Parmesan. Bring it to a gentle boil, then immediately lower the heat to a simmer. Stir constantly as the sauce thickens—you don’t want it to stick to the bottom of the pan. After a couple of minutes, take it off the heat and stir in the capers and a squeeze of fresh lemon juice. Season with salt to taste.
2. Cook the spaghetti
While your sauce is simmering, cook your spaghetti in a large pot of salted water according to the package instructions. You’re aiming for al dente—firm to the bite but not crunchy. Drain the pasta and add it directly to the sauce. Toss everything together so the noodles are coated in that creamy goodness.
3. Sear the scallops
This is the part that might seem intimidating, but it’s easier than you think. First, make sure your scallops are completely dry by patting them with paper towels—any moisture will prevent them from getting that perfect golden crust.
Heat olive oil in a large skillet over high heat until it’s shimmering but not smoking. Add the scallops, making sure not to crowd the pan (you want a nice sear, not steaming). Let them cook undisturbed for about 4 minutes on one side, then flip and cook for another 2-3 minutes on the other side. They should be golden brown and firm to the touch but not rubbery. Transfer the scallops to a plate immediately so they don’t overcook.
4. Bring it all together
Once the scallops are done, gently nestle them into the pasta and sauce. Give everything a light toss to combine and reheat the dish gently, if needed. Then, get ready to dig in!
Variations: Have fun with it!
This scallop spaghetti recipe is already amazing, but there’s plenty of room for experimentation:
- Vegan: Swap out the scallops for roasted mushrooms or tofu. Use coconut cream or a plant-based heavy cream for the sauce, and vegan Parmesan or nutritional yeast for that umami flavor.
- Gluten-free: Simply use your favorite gluten-free pasta.
- Seasonal twists: Add some fresh vegetables like spinach, asparagus, or cherry tomatoes to the sauce for a seasonal flair. The tomatoes add a nice pop of color and a touch of sweetness.
- Spicy kick: Love a little heat? Sprinkle in some red pepper flakes with the garlic when making the sauce for a spicy version.
Plating and serving ideas
If you’re hosting, plate this dish in shallow pasta bowls to show off those gorgeous seared scallops sitting atop a bed of creamy spaghetti. Garnish with a sprinkle of fresh parsley or a few extra capers for color. You could also add a wedge of lemon on the side for an extra burst of brightness. This dish pairs beautifully with a simple green salad or roasted vegetables for a complete meal.
Drink pairings? Yes, please!
A dry white wine, like the Sauvignon Blanc you used in the sauce, makes for a perfect pairing. It’s crisp and light, cutting through the richness of the cream. If you prefer reds, a light Pinot Noir works well too, as it won’t overpower the delicate flavor of the scallops. For a non-alcoholic option, sparkling water with a splash of lemon is refreshing and keeps the palate clean between bites.
Storage and reheating tips
If you happen to have leftovers (rare in my house!), store the pasta and scallops separately in airtight containers in the fridge for up to two days. When reheating, gently warm the pasta in a skillet over low heat, adding a splash of cream or broth to loosen the sauce. As for the scallops, reheat them briefly in a hot skillet to avoid making them rubbery—just 30 seconds on each side should do the trick.
Scaling the recipe
This recipe serves about two to three people, but if you’re feeding a crowd, you can easily double or triple it. Just be mindful of not overcrowding the scallops when searing them, as that can prevent a good crust from forming. If you scale the pasta, remember to adjust the sauce so there’s enough to coat every strand.
Common hiccups and helpful tips
- Soggy scallops: If your scallops don’t sear properly, it’s usually because they weren’t dry enough. Blot them thoroughly before cooking.
- Curdled sauce: If the sauce breaks or curdles, it might be because the heat was too high after adding the cream. Keep the heat low and stir constantly.
- Undercooked pasta: Always taste your pasta a minute or two before the package says it should be done. You want it al dente, not mushy.
Give it a go!
This scallop spaghetti recipe with white wine sauce is a must-try for seafood lovers and pasta enthusiasts alike. It’s a dish that feels like a restaurant-quality meal, yet it’s simple enough to whip up at home. Whether you’re looking to impress dinner guests or treat yourself to something special, this recipe is sure to become a favorite. So, pour yourself a glass of wine, put on some music, and enjoy the cooking process—you’re in for a delicious reward!
Frequently asked questions
1. Can I use shrimp instead of scallops?
Absolutely! Shrimp works wonderfully in this dish. Just sear them the same way, cooking for about 2-3 minutes on each side.
2. What’s the best wine for the sauce?
A dry white wine like Sauvignon Blanc or Pinot Grigio is perfect. You don’t want anything too sweet.
3. Can I make this dish ahead of time?
It’s best enjoyed fresh, but you can make the sauce ahead and store it in the fridge for up to 2 days. Just reheat it gently before tossing with the pasta.
4. What’s a good gluten-free pasta for this dish?
Any gluten-free spaghetti or linguine works. I like brown rice or quinoa-based pastas for their similar texture to traditional pasta.
5. How can I make this dish dairy-free?
Substitute the heavy cream with coconut cream or a dairy-free alternative, and use a vegan Parmesan substitute. You can also skip the cheese altogether for a lighter sauce.
Scallop Spaghetti In White Wine Sauce Recipe
This scallop spaghetti in white wine sauce is an easy yet elegant dish, perfect for seafood lovers. Creamy, bright, and simply delicious!
- Total Time: 30 minutes
- Yield: 2-3 1x
Ingredients
White Wine Sauce
- 1 tablespoon butter
- 1 tablespoon olive oil
- 4 cloves garlic minced
- 1 cup white wine
- 1 cup heavy cream
- ¼ cup Parmesan cheese shredded
- 2 tablespoons capers drained
- 1 teaspoon lemon juice freshly squeezed
- salt to taste
Pasta
- 8 oz spaghetti
Seared Scallops
- 1 pound scallops medium size, about 12–14 scallops, thawed completely if frozen
- ¼ teaspoon salt
- 2 tablespoons olive oil
Instructions
1. Make the white wine sauce
Start by heating butter and olive oil in a medium skillet over medium heat. Once the butter melts and starts to sizzle, toss in the minced garlic. Be careful here—garlic can burn quickly, so don’t walk away! Stir it for about a minute until it softens and releases that irresistible aroma.
Next, pour in the white wine and bring it to a boil. You’ll want to let it bubble away for a few minutes until it reduces by half. This concentrates the flavor, so don’t skip this step. Once reduced, add the heavy cream and Parmesan. Bring it to a gentle boil, then immediately lower the heat to a simmer. Stir constantly as the sauce thickens—you don’t want it to stick to the bottom of the pan. After a couple of minutes, take it off the heat and stir in the capers and a squeeze of fresh lemon juice. Season with salt to taste.
2. Cook the spaghetti
While your sauce is simmering, cook your spaghetti in a large pot of salted water according to the package instructions. You’re aiming for al dente—firm to the bite but not crunchy. Drain the pasta and add it directly to the sauce. Toss everything together so the noodles are coated in that creamy goodness.
3. Sear the scallops
This is the part that might seem intimidating, but it’s easier than you think. First, make sure your scallops are completely dry by patting them with paper towels—any moisture will prevent them from getting that perfect golden crust.
Heat olive oil in a large skillet over high heat until it’s shimmering but not smoking. Add the scallops, making sure not to crowd the pan (you want a nice sear, not steaming). Let them cook undisturbed for about 4 minutes on one side, then flip and cook for another 2-3 minutes on the other side. They should be golden brown and firm to the touch but not rubbery. Transfer the scallops to a plate immediately so they don’t overcook.
4. Bring it all together
Once the scallops are done, gently nestle them into the pasta and sauce. Give everything a light toss to combine and reheat the dish gently, if needed. Then, get ready to dig in!
Notes
Plating and serving ideas
If you’re hosting, plate this dish in shallow pasta bowls to show off those gorgeous seared scallops sitting atop a bed of creamy spaghetti. Garnish with a sprinkle of fresh parsley or a few extra capers for color. You could also add a wedge of lemon on the side for an extra burst of brightness. This dish pairs beautifully with a simple green salad or roasted vegetables for a complete meal.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner