A light lemon butter garlic sauce tops bucatini pasta with scallops and a glass of white wine.
I LOVE scallops so for this recipe I went with seared scallops over a bed of bucatini. Although I love when thick, glossy, creamy sauces top my pasta I opted for a light lemon butter garlic sauce because I really wanted the wine to maintain it’s integrity and for it’s flavors to sing through! Plus when the months are warmer, I always feel so much better when I’m not being weighed down by my meal.
Frequently Asked Questions
What type of white wine should I use for the Lemon Garlic and Scallops Bucatini?
A crisp white wine such as Sauvignon Blanc or Pinot Grigio works best, as it complements the light lemon butter garlic sauce without overpowering the flavors.
How do I properly sear the scallops for this recipe?
Ensure your scallops are dry and season them lightly with salt before placing them in a hot skillet with butter; sear for about 2-3 minutes on each side until they develop a golden crust.
Can I use a different type of pasta instead of bucatini?
Yes, you can substitute bucatini with spaghetti or fettuccine, but keep in mind that the texture and sauce adherence may differ slightly.
