If you’re looking for a dish that will ‘wow’ any group, but also doesn’t take hours to make, this scallop pasta recipe is for you. It’s rich and creamy, thanks to the white wine sauce, and the scallops are buttery tender with every bite. Whether you’ve made scallops before or not, take a look at my tips on how to cook scallops perfectly before you begin. The key is not to overcook them! Just sear until golden brown on both sides and opaque in the center, and you’re good to go (they’re ready in minutes)!
I love to make this recipe for date night at home, dinner parties with friends, or even a holiday meal – like Christmas or Easter! It’s also special in the summertime when seafood tastes its best. Serve it alongside balsamic honey Brussels sprouts or cheesy mashed potatoes for a meal that your friends and family will always remember.
Why you’ll love this recipe
- Quick dinner for weeknight or for entertaining – 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 and restaurant-quality – Scallops are mildly sweet and subtly briny. Paired with the vibrant cream sauce, this dish rivals your favorite seafood restaurant any day!
- Rich texture – Rich, creamy white wine sauce pairs with tender noodles and meaty scallops. It’s a heavenly bite, truly divine.
Tips for Busy Cooks
If possible, look for dry-packed scallops. This means they’ve been packed with no additives or soapy-tasting chemicals. They should look dry, have a slightly pink hue, and have a pleasant smell. Wet-packed scallops release more liquid as they cook, making it harder to achieve the golden brown sear we want.
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. I recommend buying dry scallops for the best searing!
- White wine – Go with crisp, dry white wines, such as Sauvignon Blanc or dry Riesling.
- Heavy cream for 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.
How to make this scallop pasta recipe
Bring a large pot of water to a boil for pasta. Generously salt it. When the pasta water comes to a boil, add the pasta and cook it al dente according to the package directions. Once the pasta is cooked, reserve about ½ cup of the pasta cooking water and drain the pasta.
Meanwhile, thoroughly dry the scallops with paper towels. (This is important to achieve a beautiful seared crust!). Generously season with salt on both sides.
Heat a large stainless steel skillet over medium-high heat.
Add 1 tablespoon of oil. Add the scallops one by one to 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 a 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 the 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 the skillet with a wooden spoon, about 1 minute.
Pour in heavy cream and cook gently for about 2 minutes.
Add the pasta, scallops, and lemon juice. Toss to combine. Salt to taste. If needed, add reserved pasta cooking water to thin out the sauce.
Expert Tips:
- Choose dry scallops! Wet scallops produce too much liquid and prevent them from searing properly.
- Pat the scallops dry ahead of time to help them cook quickly and ensure they get a nice sear.
- Preheat the skillet well before adding oil and scallops. It should be screaming hot! Stainless steel or cast iron skillets are best.
- 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.
- Prepare all of your ingredients before cooking. This scallops and pasta recipe comes together quick, so 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 sear the scallops in batches as needed. You want to allow the scallops to have space all around them. Otherwise, they will steam and won’t sear properly to be golden brown.
- 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! This is how you season the noodles and it makes the pasta taste so much better!
What to serve with this scallops and pasta recipe
You can easily serve this scallop 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:
Storage
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 the boiled noodles by submerging them quickly in boiling water. Then, follow the recipe instructions, searing the scallops and creating the 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.
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.
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!
Scallop Pasta with White Wine Sauce
Ingredients
- 24 oz sea scallops size 10/20
- ½ tablespoon coarse 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.
- When the pasta water comes to a boil, add pasta and cook it al dente according to package directions.
- Once the pasta is cooked, drain it and reserve about ½ cup of the pasta cooking water.
- Meanwhile, thoroughly dry the scallops with paper towels. (This is important to achieve a beautiful seared crust!)
- Generously season with salt on both sides.
- Heat a large stainless steel or cast-iron skillet over medium-high heat. (I recommend using a 12-inch skillet to give plenty of room for scallops.)
- Add 1 tablespoon of oil.
- Add the scallops one by one to 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 the 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 the skillet with a wooden spoon, about 1 minute.
- Pour in heavy cream and cook gently for about 2 minutes.
- Add the pasta, scallops, and lemon juice. Toss to combine. Salt to taste. If needed, add the reserved pasta-cooking water to thin out the sauce.
Share your thoughts! If you make this please leave a review letting me know how it was!
Notes
– 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 refrigerate it for 3-5 days.
– Reheat the boiled noodles by submerging them quickly in boiling water. Then, follow the recipe instructions, searing the scallops and creating the sauce.
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
Milton says
Love it
Shinee Davaakhuu says
Thank you for your feedback, Milton!!
Van says
Very Flavorful and easy to make. i added peas and carrots and it was very tasty
Shinee Davaakhuu says
Hi, Van!! So glad you tried and loved the recipe. Thank you so much for your feedback!!
Tameko says
Made this recipe and sauted mushrooms before adding the wine & cream. This was excellent.
Shinee says
Hi, Tameko! Thank you so much for your feedback. I love the addition of mushrooms!!
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.