Spaghetti with Scallops in White Wine Sauce
Ingredients:
- 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:
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In a medium skillet, heat butter, olive oil and minced garlic on medium heat. Cook for 1-2 minutes
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Add wine. Bring to boil. Boil for several minutes.
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Add heavy cream and Parmesan cheese. Bring to boil, and immediately reduce to simmer. Stir until the sauce starts to thicken.
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Remove from heat. Stir in capers and season with salt and pepper.
Pasta:
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Cook spaghetti until al dente. Drain. Add to the sauce, stir to combine.
Scallops:
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Make sure scallops are thawed completely.
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Blot each scallop with paper towels to remove extra water.
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Season scallops with salt.
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Heat 2 tablespoons olive oil in a large skillet on high heat until hot, but not smoking.
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Add scallops without overcrowding the pan.
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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.
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Turn the scallops to the other side and cook for 2 or 3 more minutes.
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Remove from heat and transfer the scallops to the plate immediately.
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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
Serves: 4
