Pasta with Scallops and White Wine Sauce
Strands of tender pasta, tossed in a garlicky, wine-infused cream sauce, topped with seared scallops and shredded parmesan cheese. Simply amazing.
The cream sauce is rich, the scallops are sweet, and the cheese is salty and nutty! That means you can experience an amazing balance of flavors with every bite!
You can use any pasta shape for this amazing meal. I love the long strands of linguine, but you can use any long or short pasta shape you prefer.
You can also make this dish with clams and shrimp. If you’re not a fan of scallops, or prefer clams and/or shrimp, feel free to swap them in! They cook in the same amount of time as the scallops. Just remember to toss any clams that don’t open.
Pasta with Scallops and White Wine Sauce
Strands of tender pasta, tossed in a garlicky, wine-infused cream sauce, topped with seared scallops and shredded parmesan cheese.
Ingredients
- 12 ounces linguine, or pasta of choice
- 2 tablespoons unsalted butter, divided
- 12-16 ounces raw scallops, I used sea scallops, but bay scallops work too
- 1 tablespoon olive oil
- 3-4 cloves garlic, minced
- 1 cup white wine
- 1 cup heavy cream, or half-and-half
- 1/3 cup shredded parmesan cheese, plus more for serving
- Salt and freshly ground black pepper
- Chopped fresh parsley for serving
Equipment
Instructions
- Cook the pasta according to the package directions, reserving 1/2 cup of the pasta water (this is just in case you need it later). Drain and cover with aluminum foil to keep warm.
- Pat the scallops dry using a double layer of paper towels, pressing down gently to remove excess water. Melt 1 tablespoon of the butter in a large skillet over medium-high heat. Add the scallops and cook for 2 to 3 minutes per side, until browned and cooked through. Transfer the scallops to a plate.
- Heat the remaining butter and olive oil together in the same skillet over medium heat. Add the garlic and cook for 30 seconds. Add the wine and bring to a simmer.
- Simmer for 3 to 5 minutes, until the wine reduces by half.
- Add the heavy cream (or half-and-half) and parmesan cheese and return to a simmer. Simmer for 2 to 3 minutes, until the sauce thickens, stirring constantly.
- Fold in the pasta, adding some of the reserved pasta water if you desire a thinner sauce. Gently fold in the scallops and cook for 1 to 2 minutes to heat through.
- Top with fresh parsley and serve with extra parmesan cheese on the side.
Calories: 705kcal, Carbohydrates: 69g, Protein: 26g, Fat: 35g, Saturated Fat: 19g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 10g, Trans Fat: 0.2g, Cholesterol: 108mg, Sodium: 494mg, Potassium: 462mg, Fiber: 3g, Sugar: 4g, Vitamin A: 1117IU, Vitamin C: 1mg, Calcium: 170mg, Iron: 2mg