Scallop Spaghetti In White Sauce Recipe

Scallop spaghetti in a creamy white sauce has always been one of those dishes that feels like something you’d order at a fancy restaurant—but honestly, it’s totally doable at home. The combination of perfectly seared scallops, a rich, garlicky white sauce, and al dente spaghetti is just the kind of meal that can make a weekday night feel a little more special. Plus, it’s quicker than you’d expect, so it’s perfect for those nights when you want something impressive but don’t want to spend hours in the kitchen.

The best part? The silky white sauce, balanced by the briny pop of capers and the brightness of lemon, is both luxurious and light, letting those tender scallops really shine. This is one of those recipes I turn to whenever I’m craving something elegant yet comforting—and I’m excited to walk you through it!

this RECIPE

A personal favorite with a little twist of nostalgia

I first made this scallop spaghetti with white sauce when I wanted to impress someone (who shall remain unnamed to protect the guilty). I wasn’t always confident cooking seafood, especially scallops, because getting that perfect sear feels a little like walking a tightrope. But that day, I went for it. And guess what? It was amazing! Those golden-crusted scallops came out perfectly, and the sauce? Pure magic—rich from the cream, a bit tangy from the lemon, and just a touch salty from the capers.

I remember the whole kitchen filling with the smell of garlic sautéing in butter and oil—a scent that instantly takes me back to my childhood kitchen, where garlic was the heart of just about every dish. But this dish, with its creamy, garlicky goodness and tender, buttery scallops, is all grown-up. And I’ve been making it ever since, tweaking the recipe here and there, but always coming back to the same comforting flavors.

Where did this dish come from?

While scallop pasta dishes have become a popular menu item in seafood restaurants, the roots of this recipe probably lie in classic Italian coastal cuisine. Italians are all about letting fresh, simple ingredients shine, and this dish is no different. Cream-based sauces in Italy, though less common than tomato or olive oil-based ones, are beloved in certain regions, especially in the north. The addition of capers and lemon juice? That’s a nod to Mediterranean flavors, where balancing richness with acidity is key. Over time, recipes like this have evolved, adapting to modern kitchens with a little extra richness (hello, heavy cream!) while keeping that signature brightness that comes from fresh ingredients.

Let’s talk ingredients: the stars of the show

For a dish with such complex flavors, the ingredient list is refreshingly simple. Here’s a breakdown of what makes each one special:

• Scallops: These delicate, sweet gems of the sea are the star of the dish. The trick to making them sing is getting that golden sear. Make sure they’re thoroughly dried before cooking, and don’t overcrowd the pan (trust me, I’ve made that mistake!). If you can’t find fresh scallops, frozen ones work great, just be sure they’re fully thawed and patted dry.
• Heavy cream: This is what gives the sauce its rich, silky texture. It’s the backbone of the sauce, providing that luxurious mouthfeel. If you want a lighter version, you can substitute half-and-half, though I think the cream gives the best result.
• Parmesan cheese: It adds a salty, nutty kick to the sauce. Make sure to use freshly grated Parmesan—trust me, it’s worth it. Pre-shredded tends to have additives that can make the sauce grainy.
• Capers: These little briny bursts add contrast to the richness of the sauce. If you’re out of capers, a finely chopped green olive could be a good substitute for a similar salty bite.
• Lemon juice: Freshly squeezed lemon adds brightness, cutting through the richness of the cream. Don’t skip this—it really lifts the whole dish!
• Garlic: You can’t have a good white sauce without garlic, right? It’s a flavor base that brings everything together.
• Spaghetti: Classic, simple spaghetti is perfect here, but feel free to experiment with linguine or fettuccine if you prefer a different pasta shape. Just make sure it’s cooked al dente!

Kitchen gear: what you need (and what you can totally skip)

Making scallop spaghetti doesn’t require anything too fancy, which is always a plus. Here’s a quick rundown of what you’ll need:

• A good skillet: For searing the scallops, a stainless steel or cast-iron skillet is ideal. You want something that can get nice and hot to give you that beautiful crust on the scallops.
• A large pot for pasta: Basic, but essential. Make sure you’ve got plenty of salted water boiling so the pasta doesn’t stick.
• Tongs: These are great for handling the scallops and tossing the pasta in the sauce without breaking them.
• A fine grater: For that freshly grated Parmesan and perhaps a bit of lemon zest if you’re feeling fancy. Don’t have one? A regular box grater will work fine.

Step-by-step: cooking scallop spaghetti like a pro

Making the white sauce

1. Start with garlic: Heat the butter and olive oil in a skillet over medium heat. Toss in your minced garlic and let it cook for about a minute until it’s soft and fragrant (don’t let it brown—burnt garlic is not a good look here).
2. Add the cream and cheese: Once the garlic’s ready, stir in the heavy cream and Parmesan. Bring it all to a gentle boil, then reduce the heat to low. Let it simmer for a few minutes, stirring constantly. You’ll know it’s done when the sauce has thickened slightly.
3. Capers and lemon for balance: Stir in the capers and lemon juice off the heat. This keeps the sauce fresh-tasting. Taste it and adjust the seasoning. Need more lemon? More salt? Go for it! Set it aside, but keep it covered.

Cooking the pasta

While the sauce is simmering, cook your spaghetti according to the package directions. Remember to salt the water generously! Drain it once it’s al dente and toss it straight into the sauce. Give everything a good stir to coat the pasta evenly.

Perfectly seared scallops

1. Prep the scallops: If your scallops are frozen, make sure they’re fully thawed. Pat them dry with paper towels to remove any excess moisture—this helps them get that crispy, golden sear.
2. Sear time: Heat 2 tablespoons of olive oil in your skillet over high heat. Once it’s shimmering (but not smoking), add the scallops. Let them cook undisturbed for about 4 minutes, or until the bottoms are golden.
3. Flip and finish: Flip the scallops and cook for another 2-3 minutes. They should be opaque all the way through but still tender. Transfer them to a plate immediately—don’t let them sit in the hot pan or they’ll overcook.

Bringing it all together

Gently reheat the pasta in the sauce, then add the scallops on top. Give everything a light toss and serve immediately.

Variations to try: customize your dish

• Vegan option: Swap out the cream for a dairy-free alternative like coconut cream or a cashew-based sauce, and use plant-based Parmesan. Instead of scallops, try king oyster mushrooms, which have a similar texture when seared.
• Gluten-free version: Simply switch the spaghetti for your favorite gluten-free pasta. Just watch the cooking time, as gluten-free pasta can become mushy quickly.
• Spicy kick: If you like a bit of heat, sprinkle in some red pepper flakes while cooking the garlic. It adds a nice contrast to the creamy sauce.
• Seasonal veggies: Toss in some wilted spinach or roasted cherry tomatoes for added color and nutrients.

Serving it up in style

When it comes to serving, I love to plate this dish simply. Twirl a nice portion of spaghetti into the center of the plate, then arrange the scallops on top. A sprinkling of freshly chopped parsley adds a pop of color, and a little extra grated Parmesan never hurt anyone! If you’ve got a lemon wedge on hand, a squeeze of fresh lemon juice over the top just before serving really brightens everything up.

What to drink?

For a refreshing non-alcoholic option, I’d go with a sparkling water infused with a slice of lemon or lime. The bubbles and citrus will cut through the richness of the sauce beautifully. If you’re in the mood for something a little more special, try a sparkling apple cider—its slight sweetness pairs nicely with the scallops’ natural sweetness. Another great option is a crisp cucumber and mint cooler; the freshness of the cucumber really complements the light, bright flavors of the dish.

Storing leftovers: tips and tricks

If you have any leftovers (which, let’s be honest, doesn’t happen often in my house), store the pasta and scallops separately. The pasta can be stored in an airtight container in the fridge for up to three days. Scallops, however, are best eaten fresh. When reheating, gently warm the pasta on the stovetop with a splash of cream to loosen the sauce. For the scallops, a quick reheat in a hot pan for about 1 minute per side should do the trick—just don’t overcook them!

Adjusting for a crowd

This recipe serves about 4 people, but you can easily scale it up or down. If you’re cooking for a crowd, double the sauce and scallops, but be careful not to overcrowd your pan when searing. You may need to cook the scallops in batches. If scaling down for just one or two servings, halve the ingredients but keep the lemon juice the same—it’s always nice to have that brightness.

Common questions

Can I use a different pasta shape?
Absolutely! Linguine or fettuccine would be great options, but feel free to use whatever you have on hand.

What’s the secret to perfectly seared scallops?
Make sure they’re dry! Pat them with paper towels, and don’t crowd the pan. High heat is your friend here.

Can I freeze this dish?
The pasta can be frozen, but I don’t recommend freezing scallops—they lose their texture when reheated.

What if my sauce is too thick?
Just add a splash of pasta water or cream to loosen it up.

Can I make the sauce ahead of time?
Yes! You can make the sauce up to a day in advance. Just reheat it gently on the stovetop before tossing with the pasta.

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