Creamy Scallop Pasta is a restaurant-quality pasta dish laden with white wine cream sauced scallops. Easy and delectable all at once!

SCALLOP PASTA RECIPE

These photographs show just how incredible this pasta is, and I can’t wait to show it off to you.

If you’ve never had it before, you’ve got to make it tonight!

BAY SCALLOPS OR BIG SCALLOPS?

I used large scallops that I purchased at Costco because they are both fresh and affordable. On the other hand, Bay scallops are far less expensive and will work just fine. The secret is to avoid chemically processed “wet” scallops and instead choose “dry” (natural) scallops. Below, you’ll find the rest of the article.

HOW TO CHOOSE SCALLOPS?

Scallops come in two varieties: those treated and those that haven’t. Wild sea scallops are sweet, salty, and unbelievably wonderful when eaten unprocessed.

Milky white on the outside, occasionally with a yellow or pink hue. To the touch, the scallops are transparent and non-slippery.

It doesn’t foam when you clean scallops with water. In addition to being less expensive, treated scallops often appear plump, transparent, and slick to the touch.

Foamy water results when rinsing them. These scallops have no flavor and are loaded with chemicals, so avoid them at all costs.

If you buy frozen scallops, be sure you read the label carefully.

Sodium tripolyphosphate, or STPP, is commonly used to treat wet scallops.

WHICH PASTA TO USE?

Spaghetti was utilized; however, linguine and other types of pasta can also be used in this dish.

White wine and heavy cream-based scallop pasta sauce is the dish’s standout ingredient.

What is the average number of calories in one serving?

• Each serving of this recipe contains only 649 calories.

With this recipe, what are its complementary dishes?

The scallop pasta goes well with these side dishes. Make all of them tonight for a nutritious dinner!

• CHEESY GARLIC BREAD
• GARLIC THYME ROASTED MUSHROOMS
• GARLIC BUTTER SAUTEED SPINACH
• FOCACCIA

INGREDIENTS

• lemon wedges, for serving
• 1/2 lb. (0.6 kg) spaghetti
• 1/2 teaspoon crushed red pepper
• 1 1/2 tablespoons lemon juice
• 3 cloves garlic, minced
• Kosher salt
• 1 lb. rinsed sea scallops, pat dry with paper towels
• 1 cup dry white wine
• Ground black pepper
• 1/3 cup heavy whipping cream
• 3/4 tsp. salt or more
• 1 tablespoon chopped parsley
• 3 tablespoons olive oil
• Ground black pepper

Instructions

1. Boil the spaghetti in a pot according to the package recommendations. When the spaghetti is cooking, drain the water and set it aside.
2. Salt and pepper the scallops. A skillet with 1 tbsp. Of olive oil should be heated before you begin cooking. Sear the scallops in a hot pan until browned on both sides. Toss the scallops into a serving dish and remove them from the skillet. Put away for a later time.
3. Sauté the garlic and crushed red pepper in the remaining olive oil for about 10 seconds. Salt and pepper are added to the white wine and heavy whipping cream.
4. Then, add the pasta and scallops to the skillet and toss to thoroughly combine everything with the creamy sauce. Serve immediately with lemon wedges and minced parsley.