Scallops and Pasta with White Wine Butter
Pan-seared sea scallops served over angel hair pasta with a white wine butter sauce and wilted tomatoes make an elegant yet weeknight-friendly seafood dinner. Ready in about 30 minutes, this recipe balances delicate scallops with a light, silky pan sauce.
Servings: 2 servings
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
About the scallops:
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.
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
Calories: 820 | Total Fat: 39g | Cholesterol: 101mg | Sodium: 893mg | Carbohydrates: 69g | Fiber: 8g | Sugar: 9g | Protein: 35g