Description
A luxurious pasta dish featuring tender sea scallops and al dente spaghetti in a light, garlic-white wine sauce. This elegant yet simple meal combines the sweetness of scallops with fresh herbs and a touch of lemon.
Ingredients
Scale
- 1 pound fresh sea scallops, patted dry
- 12 ounces spaghetti
- 4 tablespoons olive oil, divided
- 4 cloves garlic, minced
- 1/2 cup dry white wine
- 2 tablespoons butter
- Fresh parsley, chopped
- 1 lemon, zested and juiced
- Salt and black pepper to taste
- Red pepper flakes (optional)
Instructions
- Cook spaghetti according to package directions until al dente. Reserve 1/2 cup pasta water before draining.
- Season scallops with salt and pepper. Heat 2 tablespoons oil in a large skillet over high heat. Sear scallops 2-3 minutes per side until golden brown. Remove and set aside.
- In the same pan, add remaining oil and garlic. Cook until fragrant, about 1 minute. Add wine, simmer until reduced by half.
- Add butter, lemon juice, and zest. Toss in pasta, adding reserved pasta water as needed for desired consistency.
- Return scallops to pan, add parsley and red pepper flakes if using. Toss gently and serve immediately.
Notes
- Ensure scallops are completely dry before searing for best browning
- Don’t overcook scallops to maintain their tender texture
- Fresh scallops are preferred, but frozen (thawed) can be used
- Prep Time: 15 minutes
- Cook Time: 20 minutes
Nutrition
- Calories: 520
- Sodium: 580mg
- Fat: 18g
- Carbohydrates: 62g
- Fiber: 2.5g
- Protein: 28g
- Cholesterol: 45mg