Scallop Spaghetti in White Wine Cream Sauce

If you’re craving a restaurant-quality seafood pasta that feels elegant yet approachable, Scallop Spaghetti in White Wine Cream Sauce is the perfect choice. This dish features golden-seared scallops, al dente spaghetti, and a silky white wine cream sauce infused with garlic, butter, and fresh herbs.

It’s refined enough for a date night yet simple enough for a weeknight dinner when you want something special.

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Why You’ll Love This Recipe

• Luxurious but easy to prepare
• Ready in about 30 minutes
• Perfect balance of richness and freshness
• Tender, caramelized scallops
• Silky, flavorful sauce

If you enjoy seafood pasta with bright, buttery notes and delicate sweetness, this recipe delivers beautifully.

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Choosing the Right Scallops

For best results, use dry sea scallops.

Scallop are naturally sweet and delicate. Dry scallops (not treated with preservatives) sear better and develop that beautiful golden crust.

Tips for Buying Scallops:

• Look for creamy white or slightly pink color
• Avoid overly wet or milky appearance
• Pat dry thoroughly before cooking

Drying them well is the key to achieving a perfect sear.

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Ingredients

For the Scallops:

• 1 pound sea scallops
• Salt and black pepper
• 1 tablespoon olive oil
• 1 tablespoon butter

For the Pasta:

• 12 ounces spaghetti
• 2 tablespoons butter
• 3 cloves garlic, minced
• ½ cup dry white wine
• 1 cup heavy cream
• ½ cup grated Parmesan cheese
• Zest of ½ lemon
• 1 tablespoon fresh lemon juice
• 2 tablespoons chopped fresh parsley
• Red pepper flakes (optional)

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Step-by-Step Instructions

1. Cook the Pasta

Bring salted water to a boil and cook spaghetti until al dente. Reserve ½ cup pasta water before draining.

2. Sear the Scallops

Pat scallops dry and season with salt and pepper.

Heat olive oil and butter in a large skillet over medium-high heat. Place scallops in the pan without overcrowding. Sear for 2–3 minutes per side until golden brown. Remove and set aside.

Avoid moving them too soon — this ensures proper caramelization.

3. Build the Sauce

Reduce heat to medium. Add butter and garlic to the same pan. Sauté until fragrant (about 30 seconds).

Pour in white wine and simmer for 2–3 minutes, scraping up browned bits from the pan.

Add heavy cream and simmer gently until slightly thickened (about 4–5 minutes).

4. Add Cheese & Lemon

Stir in Parmesan, lemon zest, and lemon juice. Adjust seasoning.

If sauce is too thick, add a splash of reserved pasta water.

5. Combine

Add drained spaghetti to the sauce and toss to coat.

Gently place scallops on top and spoon sauce over them.

6. Garnish & Serve

Sprinkle with parsley and optional red pepper flakes. Serve immediately.

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Flavor Profile

Scallop Spaghetti in White Wine Cream Sauce offers:

• Sweet, tender scallops
• Buttery garlic undertones
• Bright citrus notes
• Creamy, velvety texture
• Subtle depth from white wine

The lemon balances the richness, keeping the dish light and elegant.

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Best Wine to Use

Choose a dry white wine such as:

• Sauvignon Blanc
• Pinot Grigio
• Chardonnay (unoaked preferred)

Avoid sweet wines, as they can overpower the delicate seafood flavor.

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Tips for Perfect Results

Don’t Overcook Scallops

They cook quickly and can turn rubbery if left too long. Once opaque and firm, they’re done.

Use High Heat for Searing

A hot pan ensures a golden crust without overcooking the interior.

Reserve Pasta Water

The starch helps emulsify the sauce and creates silkiness.

Finish with Fresh Lemon

Acidity lifts the entire dish.

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Variations

Add Spinach

Stir in fresh spinach at the end for added color and nutrients.

Add Mushrooms

Sauté mushrooms after removing scallops for extra depth.

Make It Lighter

Use half-and-half instead of heavy cream.

Add Shrimp

Combine scallops with shrimp for a mixed seafood pasta.

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What to Serve with Scallop Spaghetti

Pair this dish with:

• Garlic bread
• Light arugula salad
• Roasted asparagus
• Steamed green beans

For beverages:

• A glass of dry white wine
• Sparkling water with lemon

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Storage & Reheating

Refrigeration

Store in an airtight container for up to 2 days.

Reheating

Reheat gently over low heat with a splash of cream or broth. Avoid microwaving scallops too long to prevent toughness.

Seafood pasta is best enjoyed fresh.

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Common Mistakes to Avoid

1. Overcrowding scallops – Prevents browning.
2. Cooking on low heat – Results in steaming instead of searing.
3. Using sweet wine – Alters flavor balance.
4. Overcooking scallops – Makes them rubbery.

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Nutritional Overview

This dish provides:

• Lean protein from scallops
• Healthy fats from olive oil
• Calcium from Parmesan
• Balanced carbohydrates from pasta

To make it lighter:

• Reduce cream quantity
• Increase lemon
• Add more vegetables

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Frequently Asked Questions

Can I use frozen scallops?

Yes, but thaw completely and pat dry thoroughly before searing.

Why didn’t my scallops brown?

They were likely too wet or the pan wasn’t hot enough.

Can I make it ahead?

It’s best made fresh, but the sauce can be prepared slightly ahead and reheated gently.

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Why This Recipe Works

The key to this dish is contrast — the caramelized crust of the scallops against the creamy sauce, and the bright acidity of lemon against the richness of cream.

Searing creates deep flavor, deglazing with wine builds complexity, and Parmesan thickens the sauce naturally. The final result is elegant, balanced, and deeply satisfying.

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Final Thoughts

Scallop Spaghetti in White Wine Cream Sauce is the kind of dish that feels special without being complicated. With perfectly seared scallops and silky, lemon-kissed cream sauce, it’s ideal for romantic dinners, celebrations, or simply treating yourself to something extraordinary.

If you want a seafood pasta that impresses every time, this recipe deserves a permanent place in your collection.

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