Seafood Pasta with Garlic Butter White Wine Sauce – golden pan seared scallops in a delicious garlic butter white wine sauce. The ideal date night recipe!
This is a simple seafood pasta recipe for two, perfect for date night, Valentine’s Day or any special occasion.
Tender pasta, golden pan seared scallops and a truly irresistible white wine garlic butter sauce from simple ingredients.
If you’re a seafood lover but haven’t cooked scallops at home, this is your recipe.
I’ll walk you through step by step this restaurant quality meal for perfectly cooked golden scallops every time.
HOT TIPS for cooking scallops:
- This recipe whips up quickly and easily so prep all the ingredients before you start cooking.
- If the side muscle on the scallops are still intact, remove from each before cooking.
- Be sure to pat the scallops really dry with paper towels so they sear – not steam.
- Season generously with sea salt and pepper.
- Get the skillet hot (but not smoking!) before adding oil. Add scallops, leave them sear without fussing with them!
- If the scallops don’t release easily, don’t force them. Cook a few more seconds then flip them over when they’re golden and ready.
VARIATIONS TO THIS RECIPE:
- Use a combination of seafood such as shrimp and scallops.
- Substitute all shrimp if you can’t find good quality fresh sea scallops.
- Bay scallops or other fresh seafood would also work well in this recipe.
- Try other types of pasta.
- Wilt fresh spinach into the sauce.
- Add a jar of marinated artichoke hearts.
- Parmigiano reggiano cheese can be used in place of parmesan cheese.
- Imitation crab can work well in this dish as a more economical option.
- Sauvignon blanc was used – can sub seafood stock instead.
WHAT’S IN GARLIC BUTTER WHITE WINE SEAFOOD PASTA?
- pasta cooked to al dente
- sea scallops
- olive oil
- butter
- sea salt and black pepper
- cloves of garlic
- dry white wine
- capers
- fresh dill and parsley
- whole lemon cut in wedges
You’ll also need a plate to transfer the scallops after cooking and aluminum foil to keep them warm.
HOW TO MAKE GARLIC BUTTER WHITE WINE SEAFOOD PASTA:
THE pREP
Remove the scallops from the refrigerator and bring to room temperature.
Dry REALLY WELL using paper towels.
COOKING THE PASTA:
Bring a large pot of salted water to a boil.
Cook pasta according per package directions to al dente. Remove 1/4 cup of the pasta water and reserve.
Reserve then drain the rest. Give the pasta a light drizzle of olive oil and toss so it doesn’t stick together.
COOKING THE SCALLOPS:
Generously season the scallops with sea salt and fresh cracked black pepper.
Heat 1 tablespoon of the olive oil in a large skillet over medium-high heat.
Once the oil is hot, add the scallops seasoned side down then salt and pepper the opposite side.
Cook 2 minutes – don’t fuss with the scallops during this time!
Flip the scallops to the other side (they should be golden brown and release easily – if not let them cook a few more seconds).
Cook 1 1/2 to 2 more minutes them transfer to the plate and tent with foil.
MAKING THE SAUCE:
Reduce heat to low, add butter then drop in the minced garlic and remaining tablespoon of olive oil.
Cook 30 seconds stirring constantly so the garlic doesn’t burn.
Pour in the wine and simmer 2-3 minutes or until it’s reduced by about half scraping any browned bits from the bottom of the skillet.
Add the parsley, dill, capers and 1-2 wedges of lemon (to taste). Season with salt and pepper.
FINISHING THE DISH:
Transfer the cooked pasta to the skillet then gently toss to coat well. If your sauce is too thick, add a splash of pasta water (discard any unused water).
Nestle the scallops into the pasta and garnish with parsley, small sprigs of dill then serve right away with lemon wedges or lemon slices.
WHAT TO SERVE WITH SEAFOOD PASTA:
I highly recommend some good crusty bread for sopping up every last drop of garlicky white wine butter sauce.
Garlic bread – warm cheesy breadsticks made simply from pizza dough.
Green Beans – fresh beans cooked to tender-crisp in just 6 minutes – no blanching or draining.
Air Fryer Broccoli – tender broccoli air fried with crispy browned edges.
New England Clam Chowder – classic recipe comes together in just 30 minutes. Loaded with clams and potatoes in a creamy broth.
LOOKING FOR MORE SEAFOOD RECIPES?
Salmon with Cucumber Dill Sauce
Enjoy!
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Best Seafood Pasta
Equipment
- large skillet
Ingredients
- 6 ounces pasta cooked to al dente
- 6-8 large sea scallops 3-4 per person
- 2 tablespoons olive oil divided
- 3 tablespoons butter
- sea salt and fresh cracked pepper to taste
- 2 large garlic cloves minced
- 1/3 cup dry white wine can sub seafood stock
- 2 tablespoons capers or more to taste
- 1 tablespoon fresh dill finely chopped + extra for garnish
- 2 tablespoons fresh parsley finely chopped + extra for garnish
- 1 whole lemon cut in wedges
- You’ll also want a plate for the scallops after cooking and some aluminum foil to keep them warm.
Instructions
PREP:
- Remove the scallops from the refrigerator and bring to room temperature. Dry REALLY WELL using paper towels.
THE PASTA:
- Bring a large pot of salted water to a boil. Cook pasta per package directions to al dente. Remove 1/4 cup of the pasta water. Reserve then drain the rest. Give the pasta a light drizzle of olive oil and toss so it doesn't stick together.
COOKING THE SCALLOPS:
- Generously season the scallops with salt and fresh cracked black pepper.
- Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Once the oil is hot add the scallops seasoned side down then season the opposite side.
- Cook 2 minutes – don’t fuss with the scallops during this time. Flip the scallops to the other side (they should be golden brown and release easily – if they don’t, let them cook a few more seconds).
- Cook 1 1/2 to 2 more minutes then remove from the skillet to the plate and tent with aluminum foil to keep warm.
THE SAUCE:
- Reduce heat to low, add butter then drop in the minced garlic and remaining tablespoon of olive oil.
- Cook 30 seconds stirring constantly so the garlic doesn’t burn.
- Pour in the wine and cook 2-3 minutes or until the wine is reduced by about half scraping any browned bits from the bottom of the skillet.
- Add parsley, dill, capers and 1-2 wedges of lemon juice (to taste). Season with salt and pepper.
- Transfer the pasta to the skillet then gently toss to coat the well. If your sauce is too thick, add a splash of pasta water (discard any unused).Nestle the scallops into the pasta. Garnish with parsley, a couple sprigs of dill serve right away with lemon wedges or lemon slices.
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