Spaghetti with Scallops in White Wine Sauce
- 8 oz Racconto Whole Wheat Spaghetti
- 1 tablespoon butter
- 1 tablespoon olive oil
- 4 cloves garlic minced
- 1 cup white wine
- 1 cup heavy cream
- 1/4 cup Parmesan cheese shredded
- 2 tablespoons capers drained
- salt to taste
- 1 pound scallops small size
- 1/4 teaspoon salt
- 2 tablespoons olive oil
White Wine Sauce:
In a medium skillet, heat butter, olive oil and minced garlic on medium heat. Cook for 1-2 minutes
Add wine. Bring to boil. Boil for several minutes.
Add heavy cream and Parmesan cheese. Bring to boil, and immediately reduce to simmer. Stir until the sauce starts to thicken.
Remove from heat. Stir in capers and season with salt and pepper.
Cook spaghetti until al dente. Drain. Add to the sauce, stir to combine.
Make sure 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.
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.
Add cooked scallops to the spaghetti with the creamy white wine sauce. Garnish with parsley and grated cheese!
Total Prep Time: 20 minutes
Total Cook Time: 18 minutes