Description
Silky scallop spaghetti dances through a luxurious white butter garlic sauce, elevating coastal Italian flavors with delicate capers. Mediterranean elegance meets comfort, promising a restaurant-quality meal you can savor right at home.
Ingredients
Scale
Seafood:
- 12 large sea scallops, patted dry
Main Carbohydrates:
- 8 ounces (226 grams) spaghetti
Sauce and Seasoning Ingredients:
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 4 cloves garlic, minced
- 1/2 cup dry white wine
- 1/2 cup heavy cream
- 1/4 cup grated Parmesan cheese
- 1 tablespoon capers, drained
- 1/2 teaspoon red pepper flakes (optional)
- Salt, to taste
- Black pepper, to taste
- 1/4 cup chopped parsley, for garnish
- Lemon wedges, for serving
Instructions
- Prepare a generously salted water bath in a large pot, bringing it to a rolling boil. Immerse spaghetti and cook until perfectly tender yet firm, typically 8-10 minutes. Extract and preserve 1/2 cup of starchy liquid before draining.
- Select a robust skillet and heat olive oil over robust medium-high temperature. Delicately season scallops with salt and cracked pepper. Sear each side for approximately 90 seconds until achieving a rich golden crust. Transfer to a waiting plate.
- Reduce skillet heat to medium. Introduce butter and allow garlic to release its aromatic essence, approximately 30 seconds. Stream white wine into the pan, allowing liquid to concentrate for 2 minutes. Incorporate heavy cream, grated Parmesan, briny capers, and subtle red pepper flakes. Allow sauce to simmer and thicken.
- Gracefully fold cooked spaghetti into the velvety sauce, utilizing reserved pasta water to adjust consistency. Gently reintroduce seared scallops, warming them through. Scatter fresh parsley across the dish and accompany with bright lemon wedges for a zesty finish.
Notes
- Choose fresh, dry-packed scallops for the best searing results and avoid watery scallops that won’t develop a golden crust.
- Pat scallops completely dry with paper towels before searing to ensure a perfect crispy exterior and prevent steaming.
- Use a stainless steel or cast-iron skillet for the most even and beautiful golden-brown sear on the scallops.
- Adjust the red pepper flakes to control the heat level, making the dish mild or spicy according to personal preference.
- For a lighter version, substitute half-and-half or whole milk for heavy cream and use less butter.
- Quickly cook scallops over high heat to maintain their delicate texture and prevent becoming rubbery or overcooked.
- Add fresh lemon zest to the sauce for an extra bright, citrusy note that complements the seafood perfectly.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Lunch, Dinner
- Method: Boiling
- Cuisine: Italian
Nutrition
- Serving Size: 2
- Calories: 615 kcal
- Sugar: 2 g
- Sodium: 310 mg
- Fat: 27 g
- Saturated Fat: 11 g
- Unsaturated Fat: 14 g
- Trans Fat: 0.3 g
- Carbohydrates: 58 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 115 mg