Name: Scallop Spaghetti in Creamy White Wine Butter Garlic Sauce with Capers
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 12 large sea scallops, patted dry; 12 oz (340 g) spaghetti; 2 tablespoon olive oil; 3 tablespoon unsalted butter (divided); 4 garlic cloves, minced; ½ cup dry white wine; ¾ cup heavy cream; 2 tablespoon fresh lemon juice; 2 tablespoon capers, drained; ¼ cup grated Parmesan cheese; ¼ cup chopped fresh parsley; Salt and freshly ground black pepper, to taste; Zest of 1 lemon

Hey food lovers! If you’re craving restaurant-level decadence from the comfort of your own kitchen, you’ll absolutely swoon for this Scallop Spaghetti in Creamy White Wine Butter Garlic Sauce with Capers. The tender, golden-seared scallops meet a silky, aromatic sauce that perfectly coats al dente spaghetti, and the zingy pop of capers brings everything together. Whether you’re whipping up a romantic date night, a celebratory dinner, or just a special treat for yourself, this dish never fails to impress. Let’s get cooking!

Scallop Spaghetti in Creamy White Wine Butter Garlic Sauce with Capers

Why You’ll Love This

Perfectly seared scallops add a touch of luxury to your weeknight dinner.
Creamy, garlicky sauce with a splash of white wine brings out bold flavors.
Ready in about 35 minutes, making it weeknight-friendly and elegant.
Capers add a unique salty-briny punch that brightens each bite.
Easy enough for beginners but sophisticated enough to impress guests!

Ingredients

12 large sea scallops, patted dry
12 oz (340 g) spaghetti
2 tablespoon olive oil
3 tablespoon unsalted butter (divided)
4 garlic cloves, minced
½ cup dry white wine
¾ cup heavy cream
2 tablespoon fresh lemon juice
2 tablespoon capers, drained
¼ cup grated Parmesan cheese
¼ cup chopped fresh parsley
Salt and freshly ground black pepper, to taste
Zest of 1 lemon

Instructions

1. Prep the Ingredients

Bring a large pot of salted water to a boil and cook the spaghetti according to package directions until al dente. Reserve ½ cup pasta water, then drain and set aside.

2. Sear the Scallops

While the pasta cooks, pat the scallops very dry with paper towels and season both sides with salt and pepper.
Heat the olive oil and 1 tablespoon of butter in a large skillet over medium-high heat. Once the pan is hot, add the scallops in a single layer (work in batches if needed). Sear without moving for 2 minutes per side, until golden brown and slightly opaque. Remove to a plate and tent lightly with foil.

3. Make the Creamy White Wine Garlic Sauce

Reduce heat to medium-low. Add the remaining 2 tablespoons butter to the skillet. Stir in minced garlic and sauté for 1 minute, until fragrant.
Pour in the white wine, scraping up any browned bits from the pan. Simmer for 2-3 minutes, until slightly reduced.
Stir in the heavy cream, lemon juice, and capers. Simmer for 2-3 more minutes, until the sauce is slightly thickened and silky.

4. Finish the Pasta

Add the cooked spaghetti and Parmesan cheese to the skillet. Toss to coat, adding reserved pasta water a little at a time if the sauce needs thinning. Season with salt, pepper, and lemon zest to taste.
Return scallops to the skillet, nestling them on top. Sprinkle with parsley and serve immediately.

Notes

Pat the scallops dry thoroughly for the best golden crust when searing.
If you prefer a lighter sauce, substitute half-and-half for some or all of the heavy cream.
Don’t overcook the scallops – they should be just opaque in the center!

Variations

Shrimp Swap: Replace scallops with peeled jumbo shrimp for a variation on the seafood theme.
Spicy Kick: Add a pinch of red pepper flakes to the garlic for a gentle heat.
Vegetarian Version: Swap scallops for sautéed mushrooms and extra capers.

Required Equipment

Large skillet or sauté pan
Large pot for pasta
Slotted spoon or tongs
Grater or zester for lemon and Parmesan
Measuring cups and spoons

Storage Instructions

Store any leftovers in an airtight container in the refrigerator for up to 2 days.
To reheat, gently warm in a skillet over medium-low heat with a splash of cream or pasta water to loosen the sauce.
Scallops are best enjoyed fresh—the texture may change upon reheating.

Suggested Pairings & Serving Recommendations

Serve with a crisp green salad and a glass of chilled sauvignon blanc or pinot grigio.
Pair with toasted garlic bread or focaccia to mop up that luscious sauce.
A side of simple blanched asparagus complements the dish perfectly!

Pro Tips

Use high-quality dry scallops for maximum flavor and sear.
Reserve and use a splash of pasta water to achieve that glossy, clinging sauce.
Don’t skip the lemon zest—it adds a fresh note that brightens the entire meal.

FAQ

Can I use frozen scallops?

Yes! Just ensure they are fully defrosted and patted dry for best browning.

What’s the best wine for the sauce?

Choose a dry white wine like sauvignon blanc, pinot grigio, or chardonnay—avoid anything sweet.

Can I make this dish ahead?

It’s best freshly made, but you can prep the sauce and pasta ahead; quickly sear scallops just before serving.

Prep time: 15 minutes Cook time: 20 minutes Total time: 35 minutes