Scallop Spaghetti in Creamy Sauce

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Intro

Scallop Spaghetti in Creamy Sauce is a luxurious yet simple dish that brings restaurant-quality flavors to your home kitchen. Tender, seared scallops are paired with perfectly cooked spaghetti and coated in a rich garlic cream sauce. This recipe balances the sweetness of the scallops with the silkiness of the sauce, making it a perfect choice for a romantic dinner or a special family meal.

Ingredients

  • 12 large sea scallops, patted dry

  • 10 oz (280g) spaghetti

  • 2 tbsp olive oil

  • 2 tbsp unsalted butter

  • 3 cloves garlic, minced

  • 1 small shallot, finely chopped

  • 1 cup heavy cream

  • ½ cup dry white wine (optional, can use chicken broth)

  • ½ cup grated Parmesan cheese

  • ½ tsp red pepper flakes (optional)

  • Salt and black pepper, to taste

  • 2 tbsp chopped fresh parsley

  • Lemon wedges, for serving

Instructions

  1. Cook the spaghetti

    • Bring a large pot of salted water to boil. Cook spaghetti according to package directions until al dente. Reserve ½ cup pasta water, then drain.

  2. Prepare the scallops

    • Season scallops lightly with salt and pepper. Heat olive oil in a large skillet over medium-high heat.

    • Sear scallops for 2–3 minutes per side until golden brown and just opaque. Remove and keep warm.

  3. Make the creamy sauce

    • In the same skillet, reduce heat to medium. Add butter, garlic, and shallot. Sauté until fragrant, about 1–2 minutes.

    • Pour in white wine (or broth), scraping up any browned bits. Let simmer for 2 minutes.

    • Stir in heavy cream and Parmesan. Simmer gently until thickened, about 4–5 minutes. Season with salt, black pepper, and red pepper flakes.

  4. Combine pasta and sauce

    • Add the drained spaghetti to the skillet, tossing well to coat. If the sauce is too thick, add a splash of reserved pasta water.

  5. Serve with scallops

    • Plate the pasta, top with seared scallops, and garnish with parsley. Serve with lemon wedges for a fresh squeeze over the top.

✨ Tip: For extra depth, add a pinch of nutmeg to the cream sauce or sauté a few mushrooms before adding the cream.

Would you like me to also give you a lighter version without cream (using olive oil, garlic, and lemon) for a healthier take?

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