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scallops and spaghetti pasta in white lemon cream sauce in a white bowl

Scallops and Pasta in White Wine Sauce

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.
5 from 6 votes
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course dinner, lunch
Cuisine American
Servings 4 servings
Calories 595 kcal

Equipment

Ingredients
  

  • 8 oz spaghetti pasta
  • 1 pound scallops Dried completely.
  • 1 teaspoon Old Bay Seasoning
  • salt and pepper to taste
  • 1 tablespoon butter
  • 1 cup green peas Thawed if using frozen.
  • 1/2 cup cherry tomatoes Sliced in half.

Cream Sauce (Feel free to use your favorite jarred sauce.)

  • 3-4 garlic cloves Minced.
  • 2 cups chicken broth
  • 1 1/2 cups heavy whipping cream
  • 2 tablespoons fresh lemon juice
  • 1/4 cup dry white wine I use Pinot Grigio. Omit if you wish.
  • salt and pepper to taste
  • 1 cup shredded parmesan cheese
  • 1 tablespoon all-purpose flour
  • 1 tablespoon water

Instructions
 

  • Cook the pasta in accordance with the instructions on the package. Drain the water from the pasta and set the cooked pasta aside.
  • Season the scallops with Old Bay, salt, and pepper to taste.
  • Heat a skillet on medium-high heat with the butter. A cast iron or stainless steel pan will work best. Ensure the pan is hot.
  • Ensure the butter completely coats the pan. Once the butter has melted, add the scallops to the pan. Do not overcrowd. Cook in batches if needed.
  • Sear each side of the scallops for 2-3 minutes or until they are golden brown and caramelized. 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. Remove the scallops from the pan and set them aside.

Cream Sauce

  • In a skillet or pot (I use the same skillet) on medium heat, add the broth, heavy whipping cream, wine, lemon juice, garlic, salt and pepper. Stir to combine.
  • Add the cooked pasta to the pot along with the grated cheese. Stir to coat the pasta in the sauce.
  • Combine the flour and water in a small bowl. Stir to ensure the mixture is incorporated.
  • Add the slurry to the pan and stir.
  • Add in the peas and tomatoes. The sauce will take at least 10 minutes to fully thicken. Stir every few minutes.
  • Serve the pasta with the seared scallops.

Notes

    • If you don't want to sear the scallops you can air fry or bake them. Scroll up to the blog post for links to those recipes.
    • 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. Allow them to come to room temperature.
    • You have to use a hot pan that can withstand heat. A standard nonstick pan isn't optimal for searing.
    • 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.
    • The flour and water slurry is used to thicken the pasta. You can use 1 cup of chicken broth instead of 2 cups if you want to try avoid the slurry. The noted servings above result in a saucy pasta dish, which is how I prefer it.
    • Omit the lemon juice if you prefer.
    • You can season the scallops with any of your favorite spices.
    • You can substitute cream for any milk, but the consistency will not be the same. Milk and half and half are thinner in texture.

Nutrition

Serving: 1servingCalories: 595kcalCarbohydrates: 51gProtein: 31gFat: 30g
Keyword pasta and scallops, scallop spaghetti, scallops and pasta in white wine sauce
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