Best Seafood Pasta
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!
Servings: 2
Calories:
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.