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–+ servings

Italian Scallop Pasta with White Wine Cream Sauce

Golden pan-seared sea scallops tossed with al dente pasta in a creamy garlic white wine sauce, finished with lemon and Parmesan for a bright, restaurant-style dinner.
Amanda
Prep Time 10 minutes
Cook Time 18 minutes
Total Time 28 minutes
Serving Size 4 servings

Equipment

  • Large pot
  • Colander
  • Cast iron skillet or large sauté pan
  • Tongs or pasta fork
  • Wooden spoon or spatula
  • Knife and cutting board
  • Measuring cups and spoons
  • Paper towels

Ingredients

  • 12 oz pasta fettuccine, spaghetti, or linguine
  • 1 lb sea scallops preferably dry scallops
  • 3 tbsp butter divided
  • 2 tbsp olive oil or extra virgin olive oil
  • 4 cloves garlic minced
  • salt to taste
  • black pepper to taste
  • 1/2 cup dry white wine Pinot Grigio or Sauvignon Blanc
  • 1 cup heavy cream
  • 2 tbsp lemon juice fresh
  • 1/2 cup Parmesan cheese freshly grated
  • 2 tbsp capers optional
  • 2 cups fresh spinach or arugula (optional)
  • 1 tbsp fresh parsley chopped, for garnish (optional)
  • 1 tsp lemon zest for serving (optional)

Instructions

  • Bring a large pot of salted water to a boil. Cook the pasta until al dente according to the package directions. Reserve 1 cup of pasta water, then drain.
  • Meanwhile, pat the scallops very dry with paper towels and season both sides with salt and pepper.
  • Heat olive oil in a large skillet over medium-high heat until shimmering. Add scallops in a single layer (don’t crowd) and sear 2–3 minutes per side until deeply golden and just cooked through. Transfer to a plate.
  • Reduce heat to medium. Add butter to the same skillet. When melted, add minced garlic and cook about 30 seconds until fragrant (do not brown).
  • Pour in the white wine and simmer 2–3 minutes to reduce slightly.
  • Stir in the heavy cream and lemon juice. Simmer 3–4 minutes, stirring often, until slightly thickened. Stir in Parmesan until melted and smooth. Add capers and spinach/arugula if using; cook just until greens wilt.
  • Add the drained pasta to the skillet and toss to coat. Loosen with reserved pasta water a splash at a time as needed for a silky sauce.
  • Gently return the scallops to the skillet to warm through. Taste and adjust seasoning. Garnish with parsley and lemon zest and serve immediately.

Notes

Dry scallops brown best—pat them thoroughly dry to avoid steaming. Don’t overcook scallops; 2–3 minutes per side is usually enough. Save pasta water to loosen the sauce and help it cling. Leftovers keep up to 2 days refrigerated; reheat gently over low heat with a splash of cream or water.

Nutrition

Calories: 720kcal | Protein: 34g | Saturated Fat: 18g | Cholesterol: 155mg | Sodium: 680mg