Scallops in White Wine Sauce
If you want to cook something delicious dish into your dinning table today, you are on the right track with our article today. Look no further, here is Scallops in White Wine Sauce. With these scallops have mild, buttery, almost sweet taste, you will perfect dish to treat family, and they will love them so much!
You are big fan of Italian pasta, you should save it on hand. This Italian style pasta looks fancy and presentable like an entree from a famous restaurant. The dish is the fabulous combination of the scallops and pasta absorb the creamy white wine sauce with garlic. You will get the creamy deliciousness with every bite! This Scallops in White Wine Sauce is the best delicious that is great for special occasions or any day of the week. And it will be a big hit with your family when you are craving an upscale meal made right at home.
Don’t hesitate, let light up your dinning table today with this Scallops in White Wine Sauce and see how delicious this dish is.
Scallops in White Wine SauceCourse: Main CourseCuisine: ItalianDifficulty: Easy
- White Wine Sauce
4 cloves garlic, minced
2 tablespoons capers, drained
1 tablespoon butter
1 tablespoon olive oil
1 cup white wine
1 cup heavy cream
1 teaspoon lemon juice freshly squeezed
1/4 cup Parmesan cheese, shredded
salt to taste
8 oz spaghetti
- Seared Scallops
1 pound scallops medium size, about 12-14 scallops, thawed completely if frozen
1/4 teaspoon salt
2 tablespoons olive oil
- To Make White Wine Sauce
- In a medium skillet over medium heat, heat butter, olive oil and minced garlic. Cook for about a minute, until garlic softens.
- Add wine. Bring to a boil. Boil for several minutes, until the amount of wine reduces 1/2.
- Add heavy cream and Parmesan cheese. Bring to a boil, and lower the heat to simmer. Simmer for a couple of minutes, stirring at all times, until the sauce thickens a bit.
- Remove from heat. Stir in drained capers and freshly squeezed lemon juice. Season with salt and pepper. Taste, add more lemon juice, salt and pepper, if needed. Keep covered.
- Cook spaghetti according to package instructions until al dente. Drain. Add to the sauce, stir to combine.
- To Make Sear Scallops
- If using frozen scallops, let thaw completely.
- Blot each scallop with paper towels to remove extra water.
- Season scallops with salt
- In a large skillet over high heat, heat 2 tablespoons olive oil until hot. Add scallops without overcrowding the pan.
- Sear the scallops on one side for about 4 minutes until golden color.
- Turn the scallops to the other side and cook for 2 or 3 more minutes.
- Remove from heat and transfer the scallops to the plate immediately.
- Add cooked scallops to the spaghetti with the creamy white wine sauce and reheat gently.