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
- 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 tsp lemon zest
- 1/2 tbsp (8 ml) 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 tsp 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: Pasta
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 650
- Sugar: 4
- Sodium: 400
- Fat: 25
- Carbohydrates: 80
- Fiber: 3
- Protein: 25
- Cholesterol: 90
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Frequently Asked Questions
Why does the recipe have you slice the scallops in half before searing?
For large sea scallops, the instructions say to slice them horizontally into two thinner discs so they cook through quickly — about 1 minute per side — and still achieve a golden crust. Thicker scallops risk overcooking the exterior before the center is done.
Why must scallops be dry before going into the pan?
The notes specifically warn to ensure the scallops are dry before searing. Moisture on the surface causes steaming rather than browning, preventing the golden crust the recipe calls for.
What role does the white wine cooking step play, and can I use a lighter cream option?
The 100 ml of white wine is added to the shallot-tarragon mixture and simmered for 10 minutes to concentrate the flavor before the scallops go in. The notes say you can substitute the 115 ml of cream with half-and-half for a lighter version. 
