Are you in the mood for something hearty and delicious, yet surprisingly simple to make at home? Look no further than this recipe for fresh scallops in white wine over pasta.
This dish is perfect for any occasion, whether it’s a romantic date night or a family dinner around the table. With just a handful of ingredients, you can create a restaurant-worthy meal right from your own kitchen.
The succulent sea scallops pair perfectly with the light and creamy white wine sauce, making this dish an instant crowd-pleaser. And let’s not forget about the added touch of shallots and mushrooms, giving it an even deeper depth of flavors.
So why not ditch the takeout and try your hand at creating this delectable scallop pasta recipe in your own home? Your taste buds will thank you!
Why You’ll Love This Recipe
Are you looking for a mouth-watering seafood recipe that is quick and easy to make for dinner tonight? Look no further! This fresh scallops in white wine over pasta recipe is sure to please your taste buds.
One of the best things about this recipe is that it’s incredibly versatile. It works just as well with bay scallops as it does with sea scallops, making it perfect for any budget. You can also substitute the type of pasta you use, depending on your preference. Whether you’re in the mood for linguine, spaghetti, or angel hair, this recipe will work well.
When it comes to the sauce, the creamy white wine sauce is what sets this dish apart. The dry white wine helps to deglaze the pan after searing the scallops, creating a rich and flavorful base. Adding minced garlic and shallots gives the sauce depth and complexity that will have everyone asking for seconds.
Furthermore, another reason why you’ll love this recipe is that it’s easy to adjust according to your dietary restrictions or preferences. If you’re vegetarian or vegan, you can skip the scallops and use mushrooms or tofu instead. The recipe includes whole wheat pasta as a healthy option too.
Finally, this dish pairs perfectly with a crisp glass of sauvignon blanc wine – or your favorite white wine of choice – making it an excellent choice for a romantic evening at home or for entertaining friends.
In summary, this fresh scallops in white wine over pasta recipe balances elegant simplicity with delicious flavor. Whether you’re cooking for yourself or hosting guests, you won’t regret giving this recipe a try.
Let’s take a look at the ingredient list to prepare this delectable dish of fresh scallops in white wine over pasta.
- 1 pound fresh scallops
- 1 pound pasta (spaghetti, linguine or angel hair)
- 2 medium shallots, finely chopped
- 4 cloves garlic, minced
- 3 tablespoons butter
- 6 tablespoons olive oil
- 2 cups dry white wine (Sauvignon Blanc)
- Salt, to taste
- Black pepper, to taste
- Fresh parsley, chopped
- Fresh mushrooms or thinly sliced leeks
- Parmesan cheese, for garnish
- Gruyere cheese or heavy cream for a more creamy flavor
Make sure to get good quality and fresh scallops as they are the star of the recipe. If you are making substitutions, be mindful of how your ingredients will impact the overall dish.
The Recipe How-To
Step 1: Cook and Drain the Pasta
Start by bringing a large pot of salted water to a boil. Add your pasta and cook according to package directions or until al dente. Once cooked, drain the pasta in a colander and set it aside.
Step 2: Prepare the Scallops
Clean and dry your fresh scallops thoroughly. Season them with salt and freshly ground black pepper to taste.
Heat 2 tablespoons of olive oil on medium-high heat in a large skillet. When it’s hot, add the scallops and sear them for about 2-3 minutes on either side, or until they’re golden brown. Avoid overcrowding the pan, as this can cause steaming instead of searing, which will leave your scallops with a rubbery texture.
When done, remove the seared scallops from the skillet and set them aside on a plate.
Step 3: Make the White Wine Sauce
In the same skillet you used for the scallops, heat 3 tablespoons of butter over medium heat. Add 2 minced garlic cloves and cook, stirring constantly for about a minute or until fragrant but not browned.
Add in thinly sliced shallots, sauté until they’re translucent, then add in sliced mushrooms. Cook for an additional two minutes.
Slowly pour in one cup of dry white wine, stirring with a whisk to incorporate everything together as it simmers away gently.Stream while whisking constantly until everything is well combined. Bring this mixture to boil and allow it to reduce by half.
Now add in one cup of heavy cream slowly while continuously whisking everything together.If desired adding some parsley stir gently so as not to overcook it;allow the sauce simmer about 8 minutes more until slightly thickened.Season with salt and pepper as needed.
Step 4: Combine everything
Add the cooked pasta to the skillet, stirring to coat in the creamy white wine sauce. Add the cooked scallops back into the skillet to heat through.
Let everything cook together for a few minutes, stirring occasionally until heated through. Keep tasting throughout to make sure the seasoning is just how you like it.
Step 5: Serve and Enjoy
Once your dish is heated through completely, serve hot garnished with extra parsley and grated Parmesan cheese. This recipe yields four servings of delicious creamy scallop pasta. Serve alongside a glass of your favorite white wine for a fantastic culinary experience.
Substitutions and Variations
One of the great things about cooking is that there’s always room to get creative and put your own spin on a dish. Here are some substitutions and variations for this delicious Fresh Scallops in White Wine over Pasta recipe:
– Wine: This recipe calls for dry white wine, but feel free to experiment with different types of wine, such as sauvignon blanc or chardonnay. Just make sure you use a wine that you enjoy drinking!
– Mushroom: If you’re not a fan of mushrooms, you can leave them out or replace them with another vegetable. Asparagus or broccoli would be great choices.
– Cheese: Instead of parmesan cheese and gruyere cheese, you can use any type of cheese that melts well. Try mozzarella, fontina or even goat cheese.
– Pasta: This recipe uses spaghetti, but you can switch it up with any type of pasta that you have on hand. Angel hair or linguine would be great choices.
– Seafood: While the recipe calls for fresh scallops, feel free to mix it up by adding other seafood like shrimp, clams, mussels, or even crab meat. For a vegan version of the dish, try pan-seared mushrooms instead of scallops.
– Heat level: If you like your food spicy, add red pepper flakes to the sauce to give it some kick. Or if you prefer mild flavors, skip the red pepper flakes altogether.
Remember, the beauty of cooking is that you can always customize recipes to fit your personal taste preferences! So feel free to play around with this one and make it your own.
Serving and Pairing
This fresh scallops in white wine over pasta recipe is a perfect dish for a special occasion dinner party or a romantic date night meal. The combination of the tender and seared scallops with the creamy white wine sauce, served over al dente pasta, is sure to please any seafood lover.
When it comes to serving this dish, you can simply plate the scallop pasta and garnish with fresh chopped parsley and grated Parmesan or Gruyere cheese. For a more elegant presentation, consider serving over a bed of wilted spinach or baby arugula.
As for pairing, this dish pairs perfectly with a crisp and dry Sauvignon Blanc or Chardonnay. The citrusy notes of these wines complement the sweet and briny flavors of the seafood, while the acidity helps cut through the richness of the creamy sauce.
For those who prefer red wine, a light-bodied Pinot Noir can be a good option as it won’t overpower the delicate flavors of the scallops. For those who don’t drink alcohol or prefer non-alcoholic drinks, sparkling water or lemonade can be refreshing beverage options to pair with the dish.
Overall, this fresh scallops in white wine over pasta recipe is an excellent option for an elegant meal that is both delicious and easy to make.
Make-Ahead, Storing and Reheating
This Fresh Scallops in White Wine over Pasta recipe can be prepared ahead of time, making it a meal that’s perfect for those late nights when you want something quick and easy. When preparing the scallops in advance, be sure to cook them to a medium-rare level so that they don’t become tough or overdone when reheated.
You can store the cooked scallops in an airtight container inside your refrigerator for up to 2 days. When you’re ready to eat them, simply warm them up by heating them in a skillet on medium heat for 2-3 minutes, stirring frequently.
The pasta can also be cooked ahead of time and stored in the refrigerator for up to 2-3 days. You can add a tablespoon of olive oil to the cooked pasta and toss it well before storing it in an airtight container. When you’re ready to reheat it, simply place the pasta in a microwave-safe bowl with a few tablespoons of water and microwave it for 2-3 minutes.
To reheat the entire dish, add some white wine sauce to the pan and heat on medium-high heat until it starts to boil. Once boiling, add the cooked pasta and scallops into the pan and stir well until they are evenly coated with the sauce. Cook for another 2-3 minutes until everything is warmed thoroughly.
Remember not to overcook the seafood as it can become rubbery and tough when reheated multiple times. Enjoy your creamy white wine sauce pasta dish warm and fresh!
Tips for Perfect Results
To achieve perfect results when making fresh scallops in white wine over pasta, there are a few things to keep in mind. Here are my top tips for getting the most out of this delicious recipe:
1. Be sure to rinse your fresh scallops thoroughly and pat them dry with a paper towel before cooking. This will remove any excess moisture and ensure that they sear properly.
2. For best flavor, use a dry white wine such as sauvignon blanc or pinot grigio in the wine sauce. These wines impart a crisp, acidic taste that complements the sweetness of the scallops and enhances the overall flavor profile.
3. Don’t be afraid to season generously with garlic, black pepper, and salt when making the pasta sauce. These seasonings will bring out the flavors of the other ingredients and add depth to the dish.
4. When cooking the scallops, make sure your skillet is heated to medium-high heat before adding the butter and olive oil. This will help prevent sticking and ensure that the scallops develop a nice sear.
5. Cook your pasta according to package directions but be careful not to overcook it. Overcooked pasta can become mushy and detract from the overall texture of the dish.
6. Lastly, top off your finished dish with freshly grated Parmesan cheese and chopped fresh parsley for added flavor and a beautiful presentation.
By following these simple tips, you can create a restaurant-quality meal right in your own kitchen that’s sure to impress family and friends alike!
Now that you have read through the recipe and familiarized yourself with the ingredients and steps, you may still have some questions regarding this fresh scallops in white wine over pasta recipe. Here are some of the most frequently asked questions and their answers to help ensure a successful and enjoyable meal.
What white wine is best for scallop pasta?
Imagine a dish where tender scallops and al dente pasta are bathed in a rich, creamy sauce made with garlic. As you savor each bite, the creaminess of the sauce lingers in your mouth, enhancing the flavors of the delicate seafood and perfectly cooked pasta. The perfect accompaniment to such a dish is a white wine that can stand up to the rich, creamy sauce without overpowering the flavors of the dish. Chardonnay, Pinot Grigio, or Sauvignon Blanc are all great choices that can complement the creaminess of the sauce while allowing the flavors of the scallops and pasta to shine through.
Should you rinse fresh scallops before cooking?
It’s important to give scallops a quick rinse and dry them thoroughly with paper towels before cooking them. Failure to do so may result in improper browning due to excessive moisture on the surface of the scallops.
Why do you soak scallops in milk before cooking?
Soaking seafood in milk is a helpful technique to make the fish less tough and to remove any unwanted fishy tastes and smells. Additionally, it aids in removing any sand or particles that may be present. Begin by rinsing the seafood with cold water, then soaking it in milk for sixty minutes. Finally, remove it from the milk and pat it dry as directed.
What is the best wine to cook scallops in?
When it comes to pairing with seared scallops, it’s best to seek out a wine that has a strong and dense flavor profile. A white Burgundy which has been aged in oak barrels, an aged Chenin Blanc, or a Condrieu made with Viognier grapes would fit the bill perfectly. However, if you’re looking for something more unconventional, wines made with Petite Arvine or Ribolla could be worth exploring as well.
In conclusion, this fresh scallop pasta in white wine sauce recipe is a must-try for seafood lovers. With its combination of creamy white wine sauce, tender sea scallops, and perfectly cooked pasta, it’s a dish that is sure to please even the pickiest of eaters. Whether you’re looking for a quick weeknight dinner or an impressive date night meal, this recipe fits the bill. And with the ability to customize with different seafood and pasta options, it’s a versatile dish that can be enjoyed time and time again.
So, what are you waiting for? Head to your kitchen and give this recipe a try – you won’t regret it! Who knows, it might just become your new favorite seafood pasta dish.
Fresh Scallops in White Wine over Pasta Recipe
- 2 dry shallots, peeled and chopped
- 1/2 lb fresh mushrooms, cleaned and quartered
- 1 lb fresh scallops, washed
- 1 tablespoon fresh parsley, chopped
- 1/2 cup dry white wine
- 1 1/2 cups clam juice
- 2 tablespoons butter
- 2 tablespoons flour
- 1/2 cup gruyere cheese, grated
- cooked rotini, enough for 4 servings (spiral pasta)
- parmesan cheese, grated
- salt, to taste
- black pepper, to taste
- place shallots, mushrooms, scallops, parsley, wine and clam juice in saute pan. season with salt and pepper. cover with sheet of waxed paper touching surface of food. bring to a boil over meadium heat, then remove immediately from heat, let stand 3 minutes.
- use slotted spoon to remove scallops and transfer to a bowl, set scallops aside.
- return saute pan to stove, cook contents of pan for 7 minutes over medium heat, then set aside.
- heat butter in saucepan over medium heat. add flour, mix with wooden spoon and cook for 2 minutes over low heat.
- add cooking liquid and mushrooms to flour mixture. mix well and cook 5 minutes over low heat.
- add gruyere cheese and scallops. mix and simmer 3 minutes over very low heat.
- add hot pasta, mix and simmer another 3 minutes.
- serve with grated parmesan cheese.