spaghetti and scallops recipe

Written ByJenny Smyth Posted on
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The Best spaghetti and scallops recipe

I’m thrilled to share with you one of my family’s favorite recipes: spaghetti and scallops. This classic Italian dish has been a staple in our household for years, and I’m excited to pass it down to you. As a busy mom, I appreciate how easy it is to prepare and how versatile it is for any occasion.

Whether we’re looking for a quick weeknight dinner or a special occasion dish, spaghetti and scallops always hits the spot. The best part? It’s incredibly healthy, making it a great choice for families looking to eat well without sacrificing flavor.

My kids love helping me in the kitchen, and this recipe is always a hit with them. They can’t get enough of the tender scallops and perfectly cooked spaghetti. I’ve even used this recipe for casual gatherings with friends and family, and it’s always a crowd-pleaser.

The combination of flavors and textures is just right, making it a perfect choice for any gathering or everyday meal. And let’s not forget the health benefits – this recipe is packed with protein, fiber, and vitamins from the seafood and vegetables. As someone who’s passionate about cooking from scratch, I love that this recipe requires minimal ingredients and no fancy cooking techniques.

It’s truly a classic dish that never goes out of style.

Spaghetti with Scallops in Garlic Butter Sauce

4.7 from 1680 votes

A quick and elegant pasta dish featuring tender seared scallops tossed with spaghetti in a rich garlic butter sauce with a touch of lemon and fresh parsley. Perfect for a weeknight dinner or a special occasion.

Prep Time10 mins
Cook Time20 mins
Resting Time0 mins
Total Time30 mins
Servings: 4Cuisine: InternationalCalories: 450 kcal

🥘Ingredients

For the Pasta

12 oz spaghetti
1 tbsp salt
Water for boiling

For the Scallops and Sauce

1 lb sea scallops, side muscle removed
3 tbsp unsalted butter
4 cloves garlic, minced
1/4 cup dry white wine
2 tbsp fresh lemon juice
1/4 cup chopped fresh parsley
Salt and freshly ground black pepper to taste
Lemon wedges for serving

👨‍🍳Directions

1Bring a large pot of salted water to a rolling boil over high heat.
2Add the spaghetti and cook according to package directions until al dente, about 8 to 10 minutes, stirring occasionally.
3Reserve 1/2 cup of pasta water before draining, then drain the spaghetti in a colander and set aside.
4While the pasta cooks, pat the scallops dry with paper towels and season both sides with salt and pepper.
5Heat a large skillet over medium-high heat and add 1 tablespoon of butter, swirling until melted and foamy.
6Place the scallops in the skillet in a single layer without crowding and sear for 2 to 3 minutes per side until golden brown and opaque in the center, then transfer them to a plate.
7Reduce the heat to medium and add the remaining 2 tablespoons of butter to the skillet.
8Once melted, stir in the minced garlic and cook for about 30 seconds until fragrant, being careful not to let it brown.
9Pour in the white wine and lemon juice, scraping up any browned bits from the bottom, and let the sauce simmer for 1 to 2 minutes until slightly reduced.
10Add the drained spaghetti and seared scallops back to the skillet, tossing gently with tongs to coat everything in the garlic butter sauce.
11If the sauce seems too thick, add a splash of the reserved pasta water to loosen it.
12Sprinkle with fresh parsley, season with additional salt and pepper if needed, and serve immediately with lemon wedges.

🔧Equipment

Large pot
Large skillet
Colander
Tongs
Measuring spoons
Knife and cutting board

📊Nutrition Facts (per serving)

🔥Calories: 450 kcal🧈Total Fat: 14g💛Saturated Fat: 8g❤️Cholesterol: 65mg🧂Sodium: 800mg🌾Total Carbs: 52g🥦Dietary Fiber: 2g🍬Sugars: 2g🥩Protein: 24g

📝Notes

For best results, use dry sea scallops rather than wet-packed ones to ensure a good sear. Pat them very dry before cooking. You can substitute linguine or fettuccine for the spaghetti if desired.

Leftover spaghetti and scallops can be stored in an airtight container in the refrigerator for up to two days. To reheat, I gently warm the pasta in a skillet over low heat with a splash of water or broth to bring back the moisture.

The scallops are best eaten fresh, but if you have leftovers, reheat them gently to avoid toughness. For serving ideas, this dish is wonderful for a casual family dinner or a special occasion like a birthday or anniversary.

It also works well for a small gathering with friends. I often pair it with a crisp white wine like Sauvignon Blanc and a simple green salad.

It is a versatile recipe that always feels like a treat.

❓ Frequently Asked Questions About Spaghetti with Scallops in Garlic Butter Sauce

Q: What type of pasta is best for this recipe?

For this spaghetti and scallops recipe, you’ll want to use high-quality spaghetti made from 100% durum wheat semolina. Look for brands that are labeled ‘whole wheat’ or ‘made from 100% durum wheat semolia’ – these will have a more robust flavor and better texture than regular spaghetti.

Q: Can I use frozen scallops instead of fresh?

No, it’s best to use fresh scallops whenever possible. Fresh scallops have a more tender texture and better flavor than frozen ones. If you do choose to use frozen scallops, make sure they’re thawed completely before using them in the recipe.

Q: Can I substitute shrimp or other seafood for the scallops?

While you can use other types of seafood in place of scallops, keep in mind that the flavor and texture may be slightly different. Shrimp works particularly well in this recipe – simply adjust the cooking time according to your preference for doneness.

Q: How do I store leftover spaghetti and scallops?

Store leftover spaghetti and scallops in an airtight container in the refrigerator for up to 3 days. Be sure to reheat the dish thoroughly before serving – you can either reheat it in the microwave or on the stovetop.

Q: Can I make this recipe ahead of time?

You can prepare the ingredients for this recipe ahead of time – simply cook the spaghetti according to package instructions before combining it with the scallops and sauce.

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