Name: Scallop Spaghetti in White Wine Cream Sauce
Ingredients: 12 oz (340g) spaghetti; 1 lb (450g) sea scallops, patted dry & side muscle removed; Salt & black pepper to taste; 2 tbsp olive oil; 3 garlic cloves, minced; ½ cup dry white wine (e.g., Sauvignon Blanc or Pinot Grigio); ¾ cup heavy cream or half-and-half; ¼ cup freshly grated Parmesan cheese; 2 tbsp unsalted butter; 1 tbsp fresh lemon juice; 2 tbsp fresh parsley, chopped; Optional: pinch of red pepper flakes, lemon zest

Ingredients

Scale

12 oz (340g) spaghetti
1 lb (450g) sea scallops, patted dry & side muscle removed
Salt & black pepper to taste
2 tbsp olive oil
3 garlic cloves, minced
½ cup dry white wine (e.g., Sauvignon Blanc or Pinot Grigio)
¾ cup heavy cream or half-and-half
¼ cup freshly grated Parmesan cheese
2 tbsp unsalted butter
1 tbsp fresh lemon juice
2 tbsp fresh parsley, chopped
Optional: pinch of red pepper flakes, lemon zest

Instructions

Cook pasta: Boil spaghetti until al dente. Reserve ½ cup pasta water before draining.
Sear scallops: Season scallops with salt and pepper. Heat olive oil in a large skillet over medium-high. Sear scallops 2–3 minutes per side until golden and just opaque. Remove and set aside.
Make sauce: In same skillet, reduce heat to medium. Add garlic; cook 30 seconds. Pour in white wine; simmer 2–3 minutes until reduced by half.
Finish sauce: Stir in heavy cream, Parmesan, and butter. Simmer 2–3 minutes until slightly thickened.
Combine: Add cooked spaghetti and lemon juice to skillet. Toss to coat, adding reserved pasta water as needed to loosen.
Add scallops: Gently fold in scallops and warm through (do not overcook).
Garnish with parsley, lemon zest, and extra Parmesan.

💡 Pro Tips:
– Pat scallops very dry—this ensures a perfect sear.
– Don’t overcrowd the pan when searing—cook in batches if needed.
– For extra richness, add a splash of pasta water to the sauce before combining.

Prep Time & Nutrition (per serving, serves 4):