Print

Scallop Spaghetti in Creamy White Butter Garlic Sauce with Capers

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This luxurious scallop spaghetti is coated in a rich, creamy white wine butter garlic sauce, enhanced with briny capers and a touch of Parmesan. It’s an elegant yet easy dish, perfect for a restaurant-quality meal at home

Ingredients

Scale

  1. 8 oz spaghetti

  2. 12 large sea scallops, patted dry

  3. 2 tbsp olive oil

  4. 2 tbsp unsalted butter

  5. 4 cloves garlic, minced

  6. ½ cup dry white wine

  7. ½ cup heavy cream

  8. ¼ cup grated Parmesan cheese

  9. 1 tbsp capers, drained

  10. ½ tsp red pepper flakes (optional)

  11. Salt and black pepper, to taste

  12. ¼ cup chopped parsley, for garnish

  13. Lemon wedges, for serving

Instructions

  • Cook the Pasta
    Bring a large pot of salted water to a boil. Cook the spaghetti until al dente. Reserve ½ cup of pasta water, then drain and set aside.

  • Sear the Scallops
    Heat olive oil in a large skillet over medium-high heat. Season scallops with salt and black pepper. Sear for 1-2 minutes per side until golden. Remove from skillet and set aside.

  • Make the Sauce
    Reduce heat to medium and add butter. Sauté garlic until fragrant, about 30 seconds. Pour in white wine and simmer for 2 minutes to reduce. Stir in heavy cream, Parmesan, capers, and red pepper flakes. Simmer for 2 minutes.

 

  • Combine & Serve
    Toss the cooked spaghetti into the sauce, adding reserved pasta water as needed. Return scallops to the skillet and warm through. Garnish with parsley and serve with lemon wedges.

Notes

  • Use fresh sea scallops for the best flavor and texture.

  • You can substitute the dry white wine with chicken broth if you prefer a non-alcoholic option.

 

  • The sauce can be adjusted with more cream for extra richness or more Parmesan for a cheesier flavor.

Nutrition

Find it online: https://grandmarecipesflash.com/scallop-spaghetti-in-creamy-white-butter-garlic-sauce-with-capers/