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Scallop Spaghetti

Scallop Spaghetti with White Wine + Garlic Cream

If you’re looking to take your ordinary spaghetti to a new level, then this Scallop Spaghetti recipe will do the trick. If you’re like me, I absolutely love to cook with scallops. These sweet, tender morsels pair so well with just about anything and they are especially great with creamy sauces - such as the white wine and garlic sauce featured here. Put it all together with a simple pasta and some tangy capers and you have a meal that perfect for a weeknight family supper or sophisticated dinner party.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4
Course: Main Course
Cuisine: Global
Calories: 712
Ingredients Equipment Method Notes

Ingredients
  

  • 24 large scallops
  • 2 tbsp fish spice
  • 1 cup white wine
  • 1 1/2 cups heavy cream
  • 1 cup Parmesan cheese grated + divided
  • 6 gloves garlic minced
  • 1/2 cup capers drained
  • 2 tbsp olive oil divided
  • 2 tbsp butter divided
  • 1/2 lemon juice + zest
  • 2 tbsp Kosher salt divided
  • 1/4 tsp black pepper freshly ground
  • 180 g spaghetti noodles

Equipment

  • paper towel
  • citrus juicer
  • microplane
  • large pot
  • large frying pan
  • cast iron frying pan
  • wooden spoon
  • slotted spoon
  • large colander
  • tongs
  • measuring cups and spoons

Method
 

Mise en Place
  1. Assemble equipment. Drain capers, peel and mince garlic, zest and juice lemon, grate Parmesan, measure and separate all ingredients.
Bring it Together
  1. Remove the abductor muscle (if present) from the side of the scallop. Pat scallops with paper towel to dry completely. Sprinkle fish spice over both sides of the scallops and set aside.
  2. Add water to a large pasta pot, add 1 2/3 tbsp salt, and bring to a boil over high heat.
  3. Add 1 tbsp of butter and 1 tbsp of olive oil to a large frying pan and heat over medium. Add the minced garlic and cook for approximately 1 minute until fragrant and tender.
  4. Add the white wine to de-glaze the pan and bring to a slight boil. Reduce the heat to medium-low and simmer until the wine has been reduced by half (approximately 10 minutes), stirring occasionally with a wooden spoon.
  5. Add the cream and 1/2 cup of Parmesan to the pan and continue to simmer for approximately 10 minutes until creamy and slightly thickened.
  6. Add lemon juice, 1 tbsp of butter, capers, remaining 1 tsp salt, and pepper to the pan and stir to combine. Remove the pan from heat, cover, and set aside.
  7. Add dry pasta to the boiling water and cook until al denté.
  8. Heat a cast iron pan over medium-high heat. Once the pan is thoroughly heated, add 1 tbsp each of olive oil and butter. Allow to melt and add the seasoned scallops to the pan. Sear for approximate 2-3 minutes per side or until fully cooked. Remove from heat and set aside.
  9. Return the white wine garlic sauce to medium heat to increase temperature.
  10. Drain the cooked pasta into a large colander then return the pasta to the pot. Pour heated sauce over the noodles and stir well to combine.
  11. Use tongs to add drenched spaghetti to plates and top with scallops. Garnish with the additional grated Parmesan and lemon zest. Serve immediately.

Notes

  • The cooking time for scallops will vary greatly depending the size. As a general rule, you can tell when a scallop is cooked when it has turned from translucent to opaque. This will usually happen once it has been cooked 2-3 minutes per side, but be sure to keep a close eye on things so that they don't overcook.
  • You should always remove the abductor muscle or "buckle" from the side of a scallop before cooking. These pieces tend to become tough and are easy to pull off with your fingers.
  • I've used spaghetti for this recipe, but you can always switch it up and use your favourite pasta noodle. Or, kick it up another notch, and use a homemade, fresh linguine or fettuccine pasta for this recipe.