Spaghetti with Scallops and White Wine
- Total Time: 30 minutes
- Yield: 2 servings 1x
Description
A slightly retro creamy pasta dish featuring tender scallops, white wine, and a hint of lemon zest, ready in just 20 minutes.
Ingredients
Units
Scale
- 6 large sea scallops
- 2 shallots, finely chopped
- A few sprigs of tarragon
- 1 handful of chives, chopped
- 100ml white wine
- 200g spaghetti or other thin pasta
- 115ml cream
- 2 teaspoons lemon zest
- 1/2 tablespoon lemon juice
- Olive oil for cooking
- Salt and pepper to taste
Instructions
- In a saucepan over a medium heat, saute the shallots and tarragon in a teaspoon or two of olive oil.
- Add in the chives and season well.
- Cover and cook for five minutes until the shallots soften.
- Add wine and bring to the boil, then reduce the heat and simmer for 10 minutes.
- Meanwhile, set a large pot of salted water boiling for the spaghetti.
- If you have large scallops, slice them in half horizontally so you are left with two thinner discs.
- Set the pasta to cook as per instructions on pack, or your own intuition regarding pasta.
- Season the scallops and pan fry in a large frying pan (big enough to take all the pasta and sauce a little while later) in a little oil until golden brown on each side (approximately 1 minute each side if cut in half).
- Transfer the scallops to a warm plate and cover with foil and set aside.
- Put the frying pan that contained the scallops on medium-high heat, and add in the strained onion mixture (you can get rid of the onion bits and tarragon sprig).
- Use this to deglaze the pan and scrape up the browned bits from the scallops.
- Drain the cooked pasta.
- Add the cream, butter, lemon zest, juice and season well.
- Add the pasta and stir well to combine with the sauce.
- Cook for 2 minutes until the sauce is thickened and coating the pasta.
- Serve with some finely grated parmesan and fresh black pepper, topped with the scallops.
Notes
For a lighter version, substitute cream with half-and-half. Ensure the scallops are dry before searing for a perfect golden crust. This dish pairs well with a crisp white wine. Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 650
- Sugar: 4
- Sodium: 400
- Fat: 25
- Carbohydrates: 80
- Fiber: 3
- Protein: 25
- Cholesterol: 90
