Ingredients
Scale
- 8 ounces spaghetti
- 1 pound sea scallops
- 3 tablespoons olive oil
- 4 cloves garlic, minced
- 1 cup white wine
- 1 cup heavy cream
- Salt to taste
- Black pepper to taste
- ¼ cup fresh parsley, chopped
Instructions
- Cook spaghetti according to package instructions. Drain and set aside.
- In a large skillet, heat olive oil over medium heat. Add scallops and cook until golden brown, about 2-3 minutes per side.
- Remove scallops from skillet and set aside. In the same skillet, add minced garlic and sauté for 1 minute.
- Pour in white wine and let it simmer for 2-3 minutes.
- Stir in heavy cream and bring to a simmer.
- Add the cooked spaghetti to the skillet and toss to coat with the sauce.
- Return scallops to the skillet, season with salt and pepper, and sprinkle with parsley before serving.
Notes
- For a lighter version, you can substitute heavy cream with half-and-half.
- Try adding some red pepper flakes for a spicy kick.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Pasta
- Method: Stovetop
- Cuisine: Italian
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 plate
- Calories: 650
- Sugar: 2g
- Sodium: 500mg
- Fat: 32g
- Saturated Fat: 18g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 66g
- Fiber: 3g
- Protein: 36g
- Cholesterol: 40mg
Keywords: Scallop Spaghetti, White Wine Sauce, Creamy Garlic Sauce, Quick Recipes, Seafood Pasta