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Scallop Spaghetti in White Wine Butter Garlic Sauce

Scallop spaghetti in white wine butter garlic sauce pairs al dente pasta with browned, tender sea scallops. Tossed with a buttery wine sauce, fresh lemon juice, and parsley, it’s a satisfying dinner with a bright finish.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian
Calories: 700
Ingredients Equipment Method Notes

Ingredients
  

For the spaghetti and scallops
  • 12 oz spaghetti
  • 4 qt water for cooking the spaghetti; reserve 1/2 cup
  • 1 tbsp kosher salt divided
  • 0.5 tsp kosher salt divided
  • 1.5 lb sea scallops large, side muscles removed and patted very dry
  • 0.25 tsp black pepper
  • 2 tbsp olive oil divided
For the sauce
  • 6 tbsp unsalted butter
  • 4 cloves garlic minced
  • 0.75 cup white wine dry
  • 1 tbsp lemon juice fresh
  • 0.25 cup parsley fresh, chopped

Equipment

  • 1 6-quart pot
  • 1 12-inch skillet

Method
 

Cook the spaghetti
  1. Bring the 4 quarts water to a boil in a 6-quart pot.
  2. Add the spaghetti and 1 tablespoon of the salt; cook according to the package directions until al dente.
  3. Reserve 1/2 cup of the pasta cooking water, then drain the spaghetti.
Sear the scallops
  1. Season the scallops with the remaining 1/2 teaspoon salt and the black pepper.
  2. Heat 1 tablespoon olive oil in a 12-inch skillet over medium-high heat.
  3. Sear the scallops in two uncrowded batches for 2 to 4 minutes per side, adding the remaining oil for the second batch, until browned, opaque throughout, and 145°F at the center.
  4. Transfer the scallops to a plate.
Make the sauce and finish
  1. Reduce the heat to medium and melt the butter in the skillet.
  2. Add the garlic and cook for 30 seconds.
  3. Pour in the wine and simmer for 2 to 3 minutes, scraping up the browned bits.
  4. Add the reserved pasta water and spaghetti, and toss for 1 to 2 minutes until the sauce coats the pasta.
  5. Remove the skillet from the heat, stir in the lemon juice and parsley, then gently fold in the scallops and their juices.

Notes

Pat the scallops very dry before searing so they brown well. Refrigerate leftovers for up to 2 days; freezing is not recommended because the scallops and pasta can lose texture. For a dairy-free variation, replace the butter with olive oil.