An Elegant Seafood Dinner at Home
- Servings: 2 servings
- Total Time: 30 minutes
- Effort Level: Simple
Sea scallops are one of those ingredients that feel like a splurge but don’t require complicated preparation. With a hot pan and a watchful eye, you can achieve a light golden sear in just a few minutes.
Here, we pair them with angel hair pasta and a white wine butter sauce that’s thickened just enough to coat every strand. Wilted tomatoes and sautéed spinach turn the dish into a well-rounded meal for two – elegant enough for a special evening, simple enough for a weeknight.
Key Ingredients & Substitutions
Here’s what you need to know about the key ingredients in this recipe. The complete list, including quantities, is in the printable recipe card below.
- Sea scallops – Look for scallops labeled dry or dry pack, which means they haven’t been treated with a brine solution. Dry scallops sear more effectively and develop better color. Wet scallops can be used, but they tend to release moisture and won’t brown as well.
- Angel hair pasta – Angel hair works well here because the light white wine butter sauce coats the fine strands evenly. Thin spaghetti is the best substitute; thicker cuts aren’t recommended.
- Fresh spinach – Sautéed spinach adds contrast and balance to the dish. It can be served on the side or omitted, but it helps make the dish a well-rounded meal.
- Grape or cherry tomatoes – Added to the sauce just long enough to soften, they provide gentle acidity and color without making the sauce heavy.
- White wine – Use a light, dry wine such as Pinot Grigio or Sauvignon Blanc. Avoid “cooking wine.” For an alcohol-free option, substitute low-sodium chicken broth; the flavor will be slightly less bright but still balanced.
Prep Overview
How to Make Scallops and Pasta with White Wine Butter
Planning to make this recipe? Here’s a quick overview of how it’s done. Detailed, step-by-step instructions are in the printable recipe card below.
Start by bringing a pot of salted water to a boil and prepping the scallops. Pat them thoroughly dry (moisture is the enemy of browning) then lightly oil and season both sides. While the water heats, quickly sauté the spinach just until wilted and set it aside. Keeping components separate at this stage helps maintain clean flavors and better texture in the finished dish.
Next, make the white wine butter sauce in the same pan. Sauté the garlic, then whisk in a small amount of flour before adding the wine. This creates a simple pan sauce that lightly coats the pasta. Once the tomatoes are added and just softened, transfer the sauce to a bowl so the pan is ready for the scallops.
Cook the pasta while you sear the scallops. Use a hot pan and resist the urge to move them too soon as they’ll release naturally when they’re ready to turn. As soon as they’re opaque in the center, remove them from the heat. Toss the pasta with the sauce, adding a splash of reserved pasta water if needed, then layer it over the spinach. Top with the scallops and drizzle with pan juices.
Tested Tips
- Prep your ingredients – For best results, have the spinach washed, tomatoes halved, and sauce ingredients measured before you begin so you can focus on timing.
- Dry the scallops thoroughly – Blot them well and let them stand at room temperature briefly before cooking. Surface moisture prevents browning and encourages steaming instead of searing.
- Use a properly sized pan – Choose a skillet large enough to hold the scallops in a single layer without crowding. Space allows moisture to evaporate and promotes better color.
- Don’t overcook – Add the scallops to hot butter and leave them undisturbed until they release easily. Turn once and cook just until the centers are barely opaque. Residual heat will finish the job.
More Scallop Recipes to Try
Try Scallops with Tomato Lime Butter Sauce, seared sea scallops finished in a bright, tomato-lime pan sauce with subtle Asian influence; Bay Scallop Pasta with Sicilian Citrus Sauce, a unique Italian pasta dish made with petite bay scallops and a fresh orange-lemon herb sauce; or Pan-Seared Scallops with Roasted Red Pepper Sauce, tender scallops paired with a bold, Spanish-style pepper purée.
Scallops and Pasta with White Wine Butter
Ingredients
- 4 ounces angel hair pasta
- 3/4 lb dry sea scallops, see notes below
- Vegetable oil
- Salt and freshly ground black pepper
- 10 ounces fresh spinach
- 4 tablespoons unsalted butter, divided
- 4 cloves garlic, minced
- 1 tablespoon all-purpose flour
- 3/4 cup dry white wine, (or low-sodium chicken broth)
- 1 pint grape or cherry tomatoes, halved
Instructions
- Bring a large pot of salted water to a boil for the pasta.
- Pat the scallops very dry with paper towels and arrange them in a single layer. Lightly brush the tops with oil, then turn them over and brush the second side. Lightly season both sides with salt and pepper. Set aside.
- Heat a thin layer of oil in a large skillet over medium-high heat. Add the spinach in batches, tossing with tongs until just wilted. Transfer to a plate and set aside.
- Wipe out the skillet. Melt 2 tablespoons of the butter over medium heat. Add the garlic and sauté until fragrant and softened, 1 to 2 minutes, without browning.
- Whisk in the flour and cook, stirring frequently, until lightly golden, about 1-1/2 minutes. Gradually whisk in the wine and cook until smooth and slightly thickened, 1 to 2 minutes more.
- Add the tomatoes, season lightly with salt and pepper, and cook until just softened, 2 to 3 minutes. Transfer to a bowl and wipe the pan clean.
- Add the angel hair to the boiling water and cook according to package directions until al dente. Reserve 1/4 cup of the pasta water before draining.
- While the pasta cooks, melt the remaining 2 tablespoons butter in the skillet over medium-high heat. When hot and foaming, add the scallops in a single layer without crowding.
- Cook undisturbed until they release easily and develop light golden color on the bottom, about 1-1/2 minutes. Turn and cook another 1 to 1-1/2 minutes until just opaque in the center. Remove from heat immediately to avoid overcooking.
- Return the drained pasta to the pot. Add the white wine butter sauce and toss to coat. If needed, add reserved pasta water 1 tablespoon at a time to loosen and evenly distribute the sauce.
- Divide the spinach between two plates. Top with pasta and tomatoes, then arrange the scallops over each portion. Spoon any remaining pan juices over the top and serve immediately.
Notes
Use “dry” sea scallops for proper browning. Wet scallops (treated with a solution) will not sear well. Doubling this recipe:
To double, cook the scallops in batches to avoid crowding the pan.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Hi! Can this be done with frozen scallops (not in any liquid)?
Hi Payton,
Using frozen scallops is perfectly fine. As a matter of fact, it’s common practice for scallops (and other seafood) to be flash-frozen at very low temperatures on the boat right after they’re caught. Unless you live in an area where “day boat or diver” scallops are harvested and brought to market within a day, you are likely purchasing previously frozen scallops from your local seafood vendor anyway. Because they make such a quick and healthy meal, I keep a bag of frozen sea scallops on hand. I just take out what I need for dinner the night before and lay them out in a single layer on a plate, cover them with plastic wrap, and place them in the refrigerator. They do give off liquid as they defrost, so it’s important to blot them completely dry with paper towels before you cook them. Hope this answers your question.
Do u have to have the spinach? My family does not like spinach.
Hi Laurie,
You can certainly omit the spinach and serve whatever vegetable you like on the side.
Great recipe!! Thanks so much!
Thank You so much for this Yummy Dinner recipe! I made it for dinner & it was a Big Hit !
This was yummy! The directions that were given really helped with the timing of the preparation! It presented like a dish from a nice restaurant.
Hi Rosemary,
I’m pleased to hear that you enjoyed the dish and that the instructions worked out for you. Thanks for the positive feedback!