Spaghetti and Scallops In a White Wine Garlic Butter Sauce
If you are looking to make a meal to impress (and yet is really quite simple), this is it my friends. The scallops are cooked in a buttery white wine garlic sauce that melts in your mouth and coats the spaghetti. Top it off with some parmesan cheese and make sure you have some bread nearby because you’ll definitely want to soak up that extra sauce!
*Note: Scallops shrink once they cook, so it is better to go for larger than smaller. I used frozen scallops from Costco, but next time I will try to go for larger ones because they will end up juicer and more tender after cooking.
Serves 2
4 Easy Steps:
If scallops are frozen, defrost ahead of time. Put on pot of water, add good pinch of salt, once boiling add pasta.
Heat large pan over medium heat. Add 1 tbsp olive oil and garlic. Cook garlic for about 30s, add 2 tbsp butter and scallops. Squeeze lemon over scallops. Sprinkle with salt and seasoning. Cook each side until crispy, about 7 minutes. Remove from heat.
Using the same pan, add more butter and white wine. Continue to gook until liquid reduces by half, about 5-7 minutes. Once pasta is cooked add to saucepan with 1/4 cup of pasta water, completely coating with sauce.
Finish with some scallops and parmesan cheese and enjoy!
What you will need:
2 tbsp olive oil
1 tbsp roasted garlic
Scallops
1/2 lemon, juiced
1/4 stick butter
1/2 cup white wine
Seasoning
Salt
Spaghetti
