Scallops And Pasta With White Wine Butter Recipe
There’s something undeniably magical about the combination of delicate, perfectly-seared scallops and a buttery white wine sauce clinging to strands of angel hair pasta. This dish is one of those weeknight dinners that feels effortlessly luxurious yet surprisingly easy to pull off. I’ve been making this Scallops and Pasta with White Wine Butter recipe for years, and it never fails to impress—whether it’s a special date night in, or I’m just craving something that tastes like it came straight from a coastal bistro.
The beauty of this recipe lies in its simplicity. The key ingredients—tender sea scallops, fresh spinach, and a rich white wine butter sauce—each shine on their own, but together they create a symphony of flavors that’s light, fresh, and utterly satisfying. Plus, the entire dish comes together in about 30 minutes, making it the perfect blend of fancy and fuss-free.
A personal note: how scallops stole my heart
I’ll never forget the first time I cooked scallops. It was one of those “treat myself” nights after a long week, and I wanted something indulgent without the hassle. Scallops felt like the answer, but I was admittedly nervous about searing them. Would they stick to the pan? Would I overcook them? I can still recall the sound of them sizzling in the butter, that first whiff of briny sweetness as they caramelized to perfection. And when I took my first bite? Pure heaven. It was like a switch flipped, and I suddenly understood why people rave about scallops. Ever since, they’ve been a go-to for me when I need a little indulgence—especially when paired with pasta and a silky white wine sauce.
The story behind this dish (and why it’s a timeless classic)
While scallops are a delicacy enjoyed in many coastal cuisines, this particular combination of seared scallops with pasta and a white wine butter sauce is a bit of a nod to Italian and French influences. It’s simple, yet elegant, and all about balance—something both cuisines excel at. The sauce, made from just a handful of ingredients, is reminiscent of a classic beurre blanc (a French butter sauce), but lightened up with a splash of wine and the addition of tomatoes for a pop of color and acidity.
Interestingly, scallops have been enjoyed for centuries and were considered a luxury food in ancient Roman times. Fast forward to today, and they’re still a symbol of fine dining, but thanks to modern cooking techniques, anyone can achieve restaurant-quality seared scallops at home. The trick is all in the heat of the pan and the timing (more on that in a bit).
Let’s talk ingredients: the stars of the show
- Sea Scallops: The hero of the dish. Opt for dry sea scallops, which means they haven’t been soaked in preservatives or water—this gives them a better sear. You want them plump, fresh-smelling (a slight ocean breeze aroma is fine), and dry to the touch. If you can’t find scallops, shrimp makes a great substitute, though the cook time will be even shorter.
- Angel Hair Pasta: Its delicate texture pairs beautifully with the tender scallops and light sauce. If you’re out of angel hair, any thin pasta like capellini or spaghetti would work. Whole wheat or gluten-free pasta can also be used for a healthier twist.
- Fresh Spinach: This adds a layer of earthy flavor and a bit of healthy greens to the dish. You could swap in arugula for a peppery bite, or even kale, though it will need a little more cooking time to wilt.
- Grape Tomatoes: These add a lovely pop of color and brightness to the sauce. If tomatoes aren’t in season, sun-dried tomatoes can add a deeper, sweeter flavor, or you can skip them altogether for a more classic wine-butter sauce.
- White Wine: A dry white like Sauvignon Blanc or Pinot Grigio is perfect. If you don’t want to cook with wine, low-sodium chicken broth works well too. Just keep in mind that the wine adds a layer of acidity and complexity that’s hard to replicate.

Essential kitchen gear: what you need to get started
To nail this recipe, you don’t need a lot of fancy gadgets, but a few key tools will make the process easier:
- A large skillet: A non-stick or stainless steel pan is best for getting that golden-brown sear on the scallops. Make sure it’s large enough to cook all your scallops in one batch without crowding them.
- Tongs: These will help you turn the scallops without piercing them (and they’re also handy for tossing the spinach).
- Whisk: You’ll need this for the sauce, especially when whisking the flour into the butter to avoid lumps.
- Pasta pot: A large pot for boiling the pasta is essential, especially since angel hair cooks quickly.
Step-by-step: let’s cook this dreamy pasta dish together
- Prep the scallops and cook the spinach: Start by bringing a large pot of salted water to a boil for your pasta. Meanwhile, pat the scallops dry—this helps them get that golden crust when they hit the hot pan. Season them with a little oil, salt, and pepper. Then, in your large skillet, heat a touch of oil and wilt the spinach in batches. It takes only a minute or two per batch. Once wilted, set it aside.
- Make the white wine butter sauce: Wipe out your pan and melt 2 tablespoons of butter over medium heat. Add the minced garlic and sauté until soft and fragrant (but not browned—you don’t want bitter garlic!). Whisk in the flour, cooking it for about a minute to get rid of the raw taste. Slowly pour in the white wine (or chicken broth), whisking as you go. Let the sauce simmer until smooth and slightly thickened. Add the halved tomatoes, and let them cook just until they soften.
- Sear the scallops: Here’s the fun part! While your sauce is resting, get the skillet back on the heat. Add the last of the butter and let it melt until it’s just starting to foam. Add your scallops in a single layer and cook without touching them for about 1-1/2 minutes. When they’re ready to flip, they’ll release easily from the pan. Cook on the second side for another 1-1/2 minutes, then remove from the heat.
- Finish and serve: Drain your angel hair pasta, reserving a bit of the pasta water. Toss the pasta with the sauce and tomatoes, adding a little pasta water to loosen things up if needed. Plate the spinach first, then pile on the pasta, and finally top each dish with those gorgeous scallops. Spoon over any extra pan juices for good measure.

Variations on a theme: how to make this recipe your own
I love this dish as-is, but there are so many ways to change it up depending on your mood or dietary preferences:
- Gluten-free: Swap the angel hair for gluten-free pasta, and use cornstarch in place of flour to thicken the sauce.
- Vegan version: Substitute the scallops with large, seared oyster mushrooms or even thick slices of tofu. Use vegetable broth and olive oil in place of the butter and wine.
- Low-carb: Replace the pasta with zucchini noodles or spaghetti squash for a lighter, carb-conscious meal.
- Seasonal twist: In the summer, swap the spinach for fresh basil and the tomatoes for heirloom varieties. In the winter, try using roasted root vegetables like butternut squash.
Serving suggestions: make it a feast!
When serving this dish, I love to plate it up beautifully. Twirl the pasta into neat little nests and place the scallops on top like jewels. Garnish with a sprinkle of freshly chopped parsley or a handful of microgreens for a pop of color. For sides, a simple green salad with a lemon vinaigrette or some crusty garlic bread would round out the meal perfectly.
Pair it with the perfect drink
For a dish like this, I often pour myself a glass of the same white wine I used in the sauce—something dry and crisp like a Sauvignon Blanc or a Pinot Grigio. If you’re not a wine drinker, sparkling water with a squeeze of lemon is a refreshing non-alcoholic option.
Leftovers and storage tips
If you have leftovers (which rarely happens with this dish!), store the pasta and scallops separately in airtight containers in the fridge. They’ll keep for about 2 days. When reheating, I recommend warming the pasta gently in a skillet with a splash of water or broth. The scallops should be reheated carefully—just enough to warm them through without overcooking.
Scaling the recipe for more (or fewer) servings
This recipe is perfect for two people, but you can easily double or halve it. Just note that if you’re making a larger batch, you might need to cook the scallops in batches to avoid crowding the pan (which could lead to steaming instead of searing). If you’re cooking for one, this dish reheats well enough to enjoy the next day.
Potential pitfalls: and how to avoid them
One common issue with scallops is overcooking them, which makes them rubbery. Stick to the timing—1-1/2 minutes per side—and trust your instincts. If they release easily from the pan, they’re ready to flip!

FAQs
Can I use frozen scallops?
Yes, just make sure to thaw them thoroughly and pat them dry before cooking to get a good sear.
What kind of wine should I use?
Go for a dry white wine like Sauvignon Blanc or Pinot Grigio. Avoid anything too sweet.
Can I use shrimp instead of scallops?
Absolutely! Shrimp cooks even faster, so keep an eye on them to prevent overcooking.
What’s the best way to reheat scallops?
Reheat them gently in a skillet over low heat, or even better, eat them cold in a salad the next day!
Can I make this dish ahead of time?
The pasta and sauce can be made ahead, but scallops are best cooked fresh.

Scallops And Pasta With White Wine Butter Recipe
This elegant scallops and pasta recipe with a rich white wine butter sauce is easy to make and perfect for a quick, impressive dinner!
- Total Time: 30 minutes
- Yield: 2 1x
Ingredients
- 4 oz angel hair pasta
- 3/4 lb dry sea scallops, see notes below
- Vegetable oil
- Salt and freshly ground black pepper
- 10 ounces fresh spinach
- 4 tablespoons unsalted butter, divided
- 4 cloves garlic, minced
- 1 tablespoon flour
- 3/4 cup dry white wine, or low-sodium chicken broth
- 1 pint grape or cherry tomatoes, halved
Instructions
- Prep the scallops and cook the spinach: Start by bringing a large pot of salted water to a boil for your pasta. Meanwhile, pat the scallops dry—this helps them get that golden crust when they hit the hot pan. Season them with a little oil, salt, and pepper. Then, in your large skillet, heat a touch of oil and wilt the spinach in batches. It takes only a minute or two per batch. Once wilted, set it aside.
- Make the white wine butter sauce: Wipe out your pan and melt 2 tablespoons of butter over medium heat. Add the minced garlic and sauté until soft and fragrant (but not browned—you don’t want bitter garlic!). Whisk in the flour, cooking it for about a minute to get rid of the raw taste. Slowly pour in the white wine (or chicken broth), whisking as you go. Let the sauce simmer until smooth and slightly thickened. Add the halved tomatoes, and let them cook just until they soften.
- Sear the scallops: Here’s the fun part! While your sauce is resting, get the skillet back on the heat. Add the last of the butter and let it melt until it’s just starting to foam. Add your scallops in a single layer and cook without touching them for about 1-1/2 minutes. When they’re ready to flip, they’ll release easily from the pan. Cook on the second side for another 1-1/2 minutes, then remove from the heat.
- Finish and serve: Drain your angel hair pasta, reserving a bit of the pasta water. Toss the pasta with the sauce and tomatoes, adding a little pasta water to loosen things up if needed. Plate the spinach first, then pile on the pasta, and finally top each dish with those gorgeous scallops. Spoon over any extra pan juices for good measure.
Notes
Serving suggestions: make it a feast!
When serving this dish, I love to plate it up beautifully. Twirl the pasta into neat little nests and place the scallops on top like jewels. Garnish with a sprinkle of freshly chopped parsley or a handful of microgreens for a pop of color. For sides, a simple green salad with a lemon vinaigrette or some crusty garlic bread would round out the meal perfectly.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner