Why you’ll love this scallops pasta recipe:
Unbelievably simple, this creamy white wine scallop pasta recipe is rich and luxurious, yet easy enough to make on a weeknight!
- Quick – This recipe may look gourmet, but all the ingredients cook at the same time, making it super easy. With a little multitasking, you can be in and out of the kitchen in just 45 minutes!
- Flavorful – Scallops are mildly sweet and subtly briny. Paired with the vibrant cream sauce, this dish is truly restaurant-worthy!
- Texture– Rich, creamy white wine sauce pairs with tender noodles and meaty scallops.
Key Ingredient Notes:
- Sea scallops – Scallops are the star of the show here. So, it’s best to purchase high-quality scallops. I like to use sea scallops for this recipe because they’re easy to find and aren’t terribly expensive, but any kind you like best will work.
- Olive oil – This is used to sear the scallops, creating a golden brown crust and locking in moisture.
- White wine – Go with crisp dry white wines, such as Sauvignon Blanc or dry Riesling.
- Heavy cream – This creates a rich, luxurious sauce!
- Lemon juice – The acidity helps cut through some of the heaviness of the fats, creating a vibrant, well-rounded flavor. Freshly squeezed is best!
- Pasta – I use spaghetti for this recipe, but you can use any kind of pasta you prefer. Linguine, penne, or rotini all work great. Use this pasta guide to help you cook whatever shape you choose.
Tip: If possible, look for dry-packed scallops. This means they’ve been packed with no additives or soapy-tasting chemicals. They should look dry with a slightly pink hue and will have a pleasant smell. Wet-packed scallops release more liquid as they cook, making it harder to achieve the golden brown sear we want.
How to make this white wine scallops pasta:
If you’ve never made scallops before, take a look at my tips on how to cook scallops perfectly before you begin.
1. Prepare the pasta
- Bring a large pot of water to a boil on the stove.
- Add a generous amount of salt. Use more than you think you need!
- Cook the pasta to al dente according to the pasta instructions.
2. Cook the scallops
- While the pasta water comes to a boil, dry the scallops with paper towels. Don’t skip this step! It’s important to achieve that beautiful seared crust.
- Heat a large, stainless steel or cast-iron skillet over medium-high heat.
- Add a tablespoon of oil, and allow it to become sizzling hot.
- Then, add the scallops one by one, making sure they don’t touch each other.
- Sear the scallops for about 2 minutes or until a golden crust forms.
- Flip the scallops over, and cook the other side for 2 minutes. The center of the scallops should be slightly translucent.
- Transfer the cooked scallops to a clean plate.
- Add the remaining oil, and repeat until all the scallops are cooked.
3. Make the white wine sauce
- Reduce the heat to medium-low, and add the wine. It might splatter. So, be careful, and pour slowly!
- Deglaze the pan, scraping the brown bits off the bottom of the skillet with a wooden spoon.
- Pour in the heavy cream, and cook gently for about 2 minutes.
4. Combine the ingredients
- Drain the cooked pasta, reserving about ½ cup of the pasta water.
- Add the pasta and lemon juice to the pan, and toss to combine.Â
- Salt to taste, and add the reserved water as needed to thin out the sauce. Adjust it to your desired consistency!
- Add the scallops, and serve immediately while the scallops and pasta are warm.
Recipe Tips:
- Pat the scallops dry ahead of time to help them cook quickly and ensure they get a nice sear.
- Heat the skillet well before adding oil and scallops. It should be screaming hot!
- Let the scallops sear for at least 2 full minutes without interruption. Don’t force it. When ready, scallops will unstick from the pan on their own, as long as you properly heat the skillet and oil.
- Multitasking is the key to success with this recipe! Cook the scallops while the pasta boils, and all the ingredients will be ready to combine at the same time.
- Use a large skillet, and work in batches as needed. You want to allow the scallops to have space all around them. Otherwise, they won’t sear properly.
- Avoid overcooking the scallops. They should only take 2-3 minutes on each side. If they’re overcooked, they will become tough and rubbery.
- Use a meat thermometer to ensure your scallops reach an internal temperature between 125 and 130 degrees Fahrenheit. This will guarantee they’re the perfect consistency every time.
- Don’t forget to generously salt the pasta water!
What to serve with this scallops and pasta recipe:
You can easily serve this scallops pasta recipe as a hearty comfort food on its own. However, I like to round out my meal with garlic bread and a vegetable side dish. Some of my favorite options include:
Make-Ahead Tips:
- It’s best to enjoy your pasta and scallops in white wine sauce right away! The scallops become rubbery once reheated.
- To plan ahead, you can boil the pasta, and store it in the fridge for 3-5 days.
- Reheat it by submerging it quickly in boiling water. Then, follow the recipe instructions, searing the scallops and creating the sauce.
Scallop Pasta with White Wine Sauce FAQs:
Some people like to soak scallops in milk to remove any fishy odor and help tenderize the protein. However, if you use high-quality, dry-packed scallops, it’s not necessary! There shouldn’t be an unpleasant smell, and the searing method keeps them nice and tender.
It’s crucial not to overcook scallops whether you’re making this scallop pasta recipe or any other scallop dish. They should be just slightly opaque in the center. Otherwise, they will be tough, rubbery, and unpleasant to eat.Â
I recommend cooking scallops in oil to begin as it helps create a nice sear. Then, if you want more flavor, you can add butter later.Â
If you’re serving scallops as a main course with sides or pasta in this case, plan on having around 6 ounces per person. That equals 4-6 large sea scallops or 8-10 medium-sized. I always like to have a bit more in case someone is extra hungry!Â
Creamy White Wine Scallops Pasta
Ingredients
- 24 oz sea scallops size 10/20
- 1/2 tablespoon kosher salt
- 2-3 tablespoons olive oil
- 6 oz white wine Sauvignon Blanc or dry Riesling
- 1 cup heavy cream
- 2 tablespoons lemon juice
- 8 oz spaghetti or angel hair, fettuccine
Instructions
- Bring a large pot of water to a boil for pasta. Generously salt it.
- Meanwhile, thoroughly dry the scallops with paper towels. (This is important to achieve beautiful seared crust!)
- Generously season with salt on both sides.
- When the pasta water comes to a boil, add pasta and cook it al dante according to package directions.
- Heat a large stainless steel or cast iron skillet over medium high heat. (I recommend using 12-inch skillet to give plenty of room for scallops.)
- Add 1 tablespoon of oil.
- Add the scallops one by one into the sizzling hot skillet in a single layer, making sure they don’t touch each other. (Work in batches.)
- Sear the scallops for about 2 minutes without disruption until golden crust forms. If the scallops are still stuck to the pan, it means they are not ready. Don’t force it. Try again in about 30 seconds.
- Using a pair of kitchen tongs, flip the scallops and cook the other side for another 2 minutes. The center of the scallops should be slightly translucent. Overcooking will result in chewy, rubbery scallops that no one would care for. Remove the scallops onto a clean plate.
- Repeat with the remaining oil and scallops.
- When all the scallops are cooked, reduce heat to medium low and add wine. (Be careful as it might splatter when you add wine.) Deglaze the pan by scraping the bits off the bottom of skillet with a wooden spoon, about 1 minute.
- Pour in heavy cream and cook gently for about 2 minutes.
- Once the pasta is cooked, drain the pasta and reserve about 1/2 cup of pasta cooking water.
- Add pasta and lemon juice. Toss to combine. Salt taste. If needed, add reserved pasta cooking water to thin out the sauce.
- Add scallops and serve immediately.
Nutrition
* Disclaimer: All nutrition information are estimates only. Read full nutrition disclosure.
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This recipe was originally published on March 22, 2019.
Reader's Reviews
Chris kunkle says
Can’t wait to try this looks easy hope it comes out like yours
Shinee says
Hi, Chris. I’m excited for you to try it!! Let us know what you think if you make it. Enjoy!
Laura Garcia says
I tried this recipe with scallop minis and it seemed to work but i missed the part on the recipe where it said “take out scallops” before putting the wine because its not there so I added all the ingredients and at the end it said add scallops but they were already there since i didnt know to take them out. Also the heavy cream seemed to be too much and the sauce never thickened. I ended throwing away the excess because it was too liquidy with the wine and the heavy cream. Maybe I added to much wine? I only put 6 oz per the measuring cup. lol
Shinee says
Hi, Laura. Bummer it turned out for you! The very last sentence in step 9 says to remove the cooked scallops onto a plate. And did you not make pasta? Usually, pasta soaks up all the liquid nicely. Anyway, thank you for trying my recipe and for your feedback!!
Laurie says
Due to advertising I cannot see the recipe!
Shinee says
Sorry about that, Laurie. I had our ad team look into it yesterday, it should be resolved now. Thank you for letting us know.