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scallop spaghetti in white wine sauce

Scallop Spaghetti in White Wine Sauce

Scallop Spaghetti in White Wine Butter Garlic Sauce with Capers is a gourmet meal that you can easily make at home.   Scallops in white wine butter sauce are moist and full of flavor!  Pasta with creamy garlic sauce works great with scallops!
Course Main Course
Cuisine Italian
Keyword scallop spaghetti, scallops and pasta in white wine sauce, scallops with pasta and garlic
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 4 people
Calories 697kcal
Author Julia


White Wine Sauce

  • tablespoon  butter
  • tablespoon  olive oil
  • cloves garlic minced
  • 1 cup white wine
  • cup  heavy cream
  • ¼ cup Parmesan cheese shredded
  • tablespoons  capers  drained
  • teaspoon  lemon juice  freshly squeezed
  • salt to taste


  • 8 oz spaghetti

Seared Scallops

  • pound  scallops  medium size, about 12-14 scallops, thawed completely if frozen
  • ¼  teaspoon  salt
  • tablespoons  olive oil


How to make white wine sauce

  • In a medium skillet, heat butter, olive oil and minced garlic on medium heat.
  • Cook for about a minute, until garlic softens.
  • Add wine.  Bring to boil.  Boil for several minutes until the amount of wine reduces approximately to half.
  • Add heavy cream and Parmesan cheese.  Bring to boil, and immediately reduce 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 and pepper if needed. Keep covered.


  • Cook spaghetti according to package instructions until al dente. Drain.  Add to the sauce, stir to combine.

How to sear scallops

  • If using frozen scallops, make sure the scallops are thawed completely.
  • Blot each scallop with paper towels to remove extra water.
  • Season scallops with salt
  • Heat 2 tablespoons olive oil in a large skillet on high heat until hot but not smoking. Oil should not be smoking, just rolling easily around the skillet.
  • Add scallops without overcrowding the pan.
  • Sear on one side for about 4 minutes until the scallops are a golden color. Don't move the scallops around the pan in the beginning.
  • 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.
  • Don't allow the scallops rest in the hot skillet, off heat.  That will make them steam and lose their crust.
  • Add cooked scallops to the spaghetti with the creamy white wine sauce and reheat gently. Serve.


Calories: 697kcal | Carbohydrates: 50g | Protein: 24g | Fat: 39g | Saturated Fat: 18g | Cholesterol: 120mg | Sodium: 924mg | Potassium: 457mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1010IU | Vitamin C: 2.1mg | Calcium: 145mg | Iron: 1.5mg