Scallop Spaghetti in White Wine Sauce

Ingredients: 

Creamy white wine butter garlic sauce

This is a creamy sauce featuring cream and Parmesan cheese - perfect for scallop pasta:

• First, cook butter, olive oil, and minced garlic on medium heat for about 1 minute, until garlic softens. Then add white wine and bring to boil.  Boil for several minutes until the wine reduces in half.
• Next, add heavy cream and Parmesan cheese. Simmer and stir for several minutes until the sauce thickens.
• Remove from heat.
• Stir in drained capers and freshly squeezed lemon juice.  Season with salt and pepper.

Tips for searing scallops

• Use a large skillet. This will give you more surface for searing more scallops. It's important not to overcrowd scallops. If you use a small or medium-size skillet, you might have to sear scallops in 2 batches.
• Use a stainless steel skillet or cast iron skillet.  These skillets work best for searing and creating a golden crust.
• Make sure the scallops are completely thawed. Pat dry scallops with paper towels.

Tips for Thawing: 

• Thaw frozen scallops in the fridge overnight.
• Do not use a microwave oven.  Don't thaw on the kitchen counter.
• After thawing and right before cooking, pat dry scallops with paper towels.

Variations

Scallops and pasta in white wine sauce might look like a gourmet meal, but there are many variations you can make to this recipe:

• Use any type of pasta with long strands.  Use spaghetti, fettuccine, pappardelle, or linguine pasta.
• To make creamy alfredo sauce you can use any of these cheeses: Parmesan, Mozzarella, Pecorino Romano, or Asiago.
• Best wines to use for white wine sauce: Chardonnay, Sauvignon Blanc, Pinot Grigio.