Scallop Spaghetti In White Wine Sauce

29 February 2020 Bookmark • 0

Scallop Spaghetti in wine Butter aioli with Capers may be a gourmet meal that you simply can easily make reception . Scallops in wine butter sauce are moist and filled with flavor! Pasta with creamy aioli works great with scallops!

Looking to introduce something new into your weeknight dinner menu? Then, make this scallop spaghetti with wine sauce! Your family will love it! This Italian style pasta looks fancy and presentable like an entree from a gourmet restaurant. But it’s easy to form .

Scallop Spaghetti In White Wine Sauce

WHAT MAKES THIS RECIPE SPECIAL

The simple alfredo sauce is formed with white wine! Wine adds such a lot dimension to a daily spaghetti sauce. Use Chardonnay, Pinot Grigio, or Sauvignon Blanc.

The scallops and pasta absorb the creamy wine sauce with garlic. You get the creamy deliciousness with every bite! you'll love the addition of capers to the creamy spaghetti sauce .

INGREDIENTS :

White Wine Sauce

1 tablespoon butter
1 tablespoon olive oil
4 cloves garlic minced
1 cup white wine
1 cup heavy cream
1/4 cup Parmesan cheese shredded
2 tablespoons capers drained
1 teaspoon lemon juice freshly squeezed
salt to taste

Pasta

8 oz spaghetti

Seared Scallops

1 pound scallops medium size, about 12-14 scallops, thawed completely if frozen
1/4 teaspoon salt
2 tablespoons olive oil

INSTRUCTIONS :

How to make white wine sauce

In a medium skillet, heat butter, olive oil and minced garlic on medium heat.
Cook for about a minute, until garlic softens.
Add wine. Bring to boil. Boil for several minutes until the amount of wine reduces approximately to half.
Add heavy cream and Parmesan cheese. Bring to boil, and immediately reduce to simmer. Simmer for a couple of minutes, stirring at all times, until the sauce thickens a bit.
Remove from heat. Stir in drained capers and freshly squeezed lemon juice. Season with salt and pepper. Taste, add more lemon juice, salt and and pepper if needed. Keep covered.

Pasta

Cook spaghetti according to package instructions until al dente. Drain. Add to the sauce, stir to combine.

How to sear scallops

If using frozen scallops, make sure the scallops are thawed completely.
Blot each scallop with paper towels to remove extra water.
Season scallops with salt
Heat 2 tablespoons olive oil in a large skillet on high heat until hot but not smoking. Oil should not be smoking, just rolling easily around the skillet.
Add scallops without overcrowding the pan.
Sear on one side for about 4 minutes until the scallops are a golden color. Don't move the scallops around the pan in the beginning.
Turn the scallops to the other side and cook for 2 or 3 more minutes.
Remove from heat and transfer the scallops to the plate immediately.
Don't allow the scallops rest in the hot skillet, off heat. That will make them steam and lose their crust.
Add cooked scallops to the spaghetti with the creamy white wine sauce and reheat gently. Serve.