Seared Scallops with White Wine and Cream Pasta! Let me show you how to make our version of Seared Scallops and pasta. This will taste so much like the original recipe. This dish is easy to make and super delicious. It’s the perfect combination of Scallops, Wine, Cream and angel hair pasta. This recipe is full of flavor, and fresh ingredients.
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Total Time: 25min
Prep: 10 min
Level: Easy
Serves: 4
INGREDIENTS ---- (All can be found in your local grocery)
• 1 pound scallops large/jumbo size (about 20 pieces)
• 2 tablespoons olive oil
• 3 tablespoons unsalted butter
• kosher salt for seasoning
• black pepper freshly ground, for seasoning
• 1/2 pound angel hair pasta
• 3 teaspoons minced garlic
• 3 teaspoons of chopped shallots
• 1 cup white wine (cooking wine or drinking wine like a chardonnay)
• 1/2 cup heavy cream
• 2 tablespoons lemon juice
• 2 cups of spinach
• 1 cup of freshly diced tomatoes or grape tomatoes sliced in half
• 1 tablespoon finely chopped parsley
• 1/4 cup freshly grated parmesan cheese (optional)
Directions
Scallops-
Heat 2 tablespoons olive oil over medium-high heat in a stainless steel frying pan until the oil gets really hot and begins to smoke. Dry the scallops very well with a piece of paper towel to remove any water spots or moistness. Season both sides with kosher salt. Add scallops to a hot pan without over crowding the pan. Cook the scallops without moving them, until the bottoms are a golden brown in color, about 3 minutes per side. Add one tablespoon of butter to the pan. Turn the scallops and caramelize the second side, about 2 to 3 minutes. Turn off heat but do not clean the pan. Transfer scallops to a clean plate and lightly season with freshly ground black pepper..
White Wine & Cream Pasta
Bring a large pot of water to a boil and add kosher salt. In the same pan used to cook the scallops, turn heat to medium and add one tablespoon of butter and shallots, and garlic. Stir and cook for about 1 minute, until fragrant but not browned, do not burn garlic. Increase the heat to medium-high and add the 1cup white wine. Simmer about 3 minutes, stirring as needed until the wine is reduced by half and you can no longer smell the alcohol, then add the heavy cream, and let reduce as well. Add tablespoon of butter and once completely melted add lemon juice, and spinach, add tomatoes and turn the heat to a low medium. Cook until spinach has softened while constantly stirring about 2 to 3 minutes. Cook angel hair pasta in boiling water about 4 minutes until al dente. Drain pasta and add to the sauce. Turn the heat to low and add scallops back to pan and then add cooked pasta. Stirring the pasta around in sauce to get completely coated in sauce. Taste the sauce, season with salt and pepper as needed. Add freshly grated Parmesan cheese and parsley. Divide into 4 plates and Enjoy!
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