Scallops and Pasta in White Wine Sauce

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This Scallops and Pasta recipe is made with pan-seared sea scallops and tossed with a homemade creamy white wine garlic sauce with Parmesan and fresh vegetables.

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What Type of Scallops to Use

I prefer large sea scallops or bay scallops for this recipe. Here are the various types:

• Bay scallops: Small in size with a sweet, delicate flavor. They are often used in salads, soups, stews, and pasta. These will work for this recipe.
• Sea scallops: These are larger than bay scallops and have more flavor. They are often grilled, baked, or sauteed.
• Diver scallops: These are hand-harvested by divers and are considered to be some of the best quality scallops available. They have a firm texture and sweet flavor.

How to Thaw

The best way to thaw is in the fridge overnight. You can also thaw them quickly in a bowl of cold water.

Scallops are small and delicate. Never thaw them in the microwave. You risk overcooking them and making them tough and chewy.

How to Clean

How to clean them will vary based on the type that you buy. I grab mine from Butcher Box and they typically just need a good rinse and dry.

1. Rinse the scallops under cold water and pat them dry with paper towels.
2. If the scallops have a small muscle on the side, use a sharp knife to cut it off and discard it. This is optional, you can leave it if you wish.
3. If the scallops have a rough or gritty surface, use a small brush to gently scrub it clean.
4. Rinse the scallops again and pat them dry before using.

What Type of Pasta to Use

I love to use spaghetti because its thin, round shape complements the delicate texture of the scallops. Spaghetti is also versatile and can be paired with a variety of sauces.

You can also use linguine, angel hair, or fettuccine. These will work well because they are long and thin. The shape allows the scallops to wrap around the noodles.

Do You Break the Pasta in Half

People often break their spaghetti in half so that it will fit in the pot they are using to cook the pasta. I find I don’t need to do this and it’s frowned upon, especially in Italian culture. Some even consider it bad luck. The pasta is meant to be eaten by twirling it around your fork. It’s hard to do that if you have smaller pieces.

It won’t harm the pasta if you do! So if you must, feel free!

Use a pot that is large enough to fill 5-7 quarts of water. Once you add the spaghetti to boiling water it will wilt down quickly and fit the pot.

Add Salt to the Water When Cooking the Pasta

You should always salt your water when cooking pasta. The salt won’t sink into the flavor of the pasta because it doesn’t absorb most of it. The salt will keep the pasta from being sticky and slimy. I usually add a teaspoon.

What Type of Pan/Pot to Use

I like seared scallops with a brown crust topping which requires a pan that can withstand heat and get really hot. I cook the scallops in a cast iron skillet. A 12 inch will work best to fit them all at once. Don’t crowd the pan. Cook in batches if using a 10 inch pan. A stainless steel pan will work to achieve this as well. I also use a pot large enough to boil the pasta.

If you use a Dutch oven you can likely make this a one-pot dish. I love my cast iron for scallops, so I did this with two pots. Do what works best for you.

Tips for Seared Scallops with Brown Crust

• The scallops must be completely dry. Make sure they have been fully thawed and patted dry with paper towels before cooking.
• Don’t use cold scallops fresh from the fridge.
• You have to use a hot pan that can withstand heat. A standard nonstick pan isn’t optimal.
• Use tongs to gently flip the scallops over and cook on the other side. Don’t move the scallops around too much, as this can prevent them from developing a crust.

Homemade Cream Sauce

The key ingredients for the sauce are:

• Broth
• Butter
• Garlic
• Parmesan Reggiano Cheese

Feel free to use store-bought sauce if desired.

How to Make Scallops and Pasta in White Wine Sauce

Full detailed instructions are below in the recipe card.

1. Cook the pasta in accordance with the instructions on the package.
2. Season the scallops with Old Bay, salt, and pepper to taste.
3. Heat a skillet on medium-high heat with butter.
4. Add the scallops to the pan.
5. Sear each side of the scallops for 2-3 minutes.
6. Add broth, wine, lemon juice, heavy whipping cream, garlic, salt, and pepper to a pot. Stir to combine.
7. Add the cooked pasta to the pot along with Parmesan cheese. Stir to coat the pasta in the sauce.
8. Combine flour and water in a small bowl. Stir to ensure the mixture is incorporated.
9. Add the slurry to the pan and stir.
10. Add in the peas and tomatoes.
11. Serve the pasta with seared scallops.

How to Tell When Scallops are Done/Finished Cooking

They are done cooking when they are opaque and no longer translucent. Cooking time will vary depending on the size and how thick your scallops are. While they cook, be sure to check for the following:

• Color: The edge of the scallops should be white or light golden brown and the center should be opaque.
• Texture: Scallops should feel firm to the touch, but not tough or rubbery.
• Internal temperature: Use a meat thermometer. The scallops are cooked through when their internal temperature reaches 115-130 degrees. Some cook their seafood until it reaches 145 degrees.

Be mindful and avoid overcooking the scallops. This will result in a tough, rubbery texture.

Additional Toppings and Substitution Ideas

• Crumbled Bacon
• Shrimp
• Fresh Basil
• Fresh Grated Parmesan
• Crushed Red Pepper
• Cajun Seasoning
• Mushrooms
• Spinach
• Broccoli
• Black Olives

How to Store Leftovers

You can store leftovers tightly covered and sealed for 3-4 days.

How to Reheat

Reheating scallops and pasta can be a little tricky, as overcooking can cause the scallops to become rubbery and the pasta to become mushy. Here are a few methods you can try:

1. Oven: Place the scallops and pasta in an oven-safe dish and cover with foil. Bake at 350 degrees until warm.
2. Stovetop: Heat a large skillet over medium-high heat. Add a small amount of oil or butter to the pan and add the scallops and pasta. Cook until warm.
3. Microwave: This is my least favorite method as it poses the greatest risk for overcooking.

Be sure to keep an eye on the dish as it reheats to avoid overcooking the scallops and pasta. Consider adding a small amount of liquid (such as broth, wine, or cream) to the dish before reheating to help keep the scallops and pasta moist.

Freezing

I don’t recommend freezing this dish. You risk mushy pasta or rubbery scallops.

What to Serve with the Pasta

Air Fryer Garlic Bread
Air Fryer Roasted Garlic
Roasted Brussels Sprouts with Garlic
Shrimp Risotto

More Scallops and Pasta Recipes

Air Fryer Scallops
Baked Scallops in Lemon Butter Wine Sauce
Smoked Scallops
Cajun Shrimp and Sausage Pasta