Description
Succulent scallops dance atop silky spaghetti in this Mediterranean-inspired white butter garlic sauce. Capers add a briny punch that elevates this elegant pasta dish, promising a restaurant-quality meal you can savor at home.
Ingredients
Scale
Seafood Ingredients:
- 12 large sea scallops, patted dry
- 1 cup (237 milliliters) scallops
Pasta and Base Ingredients:
- 8 ounces (226 grams) spaghetti
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 4 cloves garlic, minced
- ½ cup (120 milliliters) dry white wine
- ½ cup (120 milliliters) heavy cream
- ¼ cup grated Parmesan cheese
Seasoning and Garnish Ingredients:
- 1 tablespoon capers, drained
- ½ teaspoon red pepper flakes (optional)
- Salt, to taste
- Black pepper, to taste
- ¼ cup chopped parsley
- Lemon wedges, for serving
Instructions
- Prepare a generously salted water bath in a capacious pot, bringing it to a rolling boil. Immerse the spaghetti, allowing it to dance and twirl until achieving a perfect al dente texture.
- Carefully extract and preserve a half-cup of the starchy liquid, then delicately drain the pasta, setting it momentarily aside.
- Select a spacious skillet and warm olive oil over a robust medium-high flame.
- Tenderly pat the scallops dry, then anoint with a delicate sprinkle of salt and freshly cracked pepper.
- Introduce the scallops to the sizzling pan, creating a golden crust by searing approximately 1-2 minutes per side until they develop a luxurious caramelized exterior.
- Gracefully transfer the scallops to a temporary resting plate.
- Reduce the skillet’s temperature to a gentle medium and introduce butter, allowing it to melt and shimmer.
- Tumble minced garlic into the molten butter, stirring until an aromatic fragrance emerges.
- Cascade white wine into the skillet, permitting it to bubble and reduce for a brief two-minute interlude.
- Incorporate heavy cream, grated Parmesan, briny capers, and a whisper of red pepper flakes. Allow the mixture to simmer and harmonize for two minutes.
- Capture the cooked spaghetti and fold it into the velvety sauce, utilizing reserved pasta water to achieve a perfect silky consistency.
- Reunite the scallops with the pasta, gently warming them within the luxurious sauce.
- Conclude by sprinkling fresh parsley and presenting with bright lemon wedges for a citrusy accent.
Notes
- Pat scallops dry with paper towels to ensure a perfect golden sear and prevent steaming.
- Use fresh, high-quality sea scallops for the best texture and flavor profile.
- Add pasta water gradually to create a silky, emulsified sauce that clings beautifully to the spaghetti.
- For a lighter version, substitute half-and-half for heavy cream and use less butter.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 2
- Calories: 550
- Sugar: 2 g
- Sodium: 800 mg
- Fat: 30 g
- Saturated Fat: 12 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 3 g
- Protein: 25 g
- Cholesterol: 80 mg