Scallop Spaghetti in Creamy White Butter Garlic Sauce with Capers
If you’re looking for a luxurious yet simple pasta dish, this Scallop Spaghetti in Creamy White Butter Garlic Sauce with Capers is going to be your new favorite. Picture this: perfectly seared scallops, a silky garlic butter sauce, a hint of briny capers, and a swirl of al dente spaghetti—all coming together in one unforgettable bite. It’s restaurant-quality but totally doable at home.
Why You’ll Love Scallop Spaghetti in Creamy White Butter Garlic Sauce with Capers
Versatile Elegant enough for a date night, yet easy enough for a weeknight dinner.
Budget-Friendly While scallops feel fancy, this dish is made with simple pantry staples.
Quick and Easy Ready in just 30 minutes, making it perfect for busy days.
Customizable Adjust the creaminess, spice level, or even swap scallops for shrimp.
Crowd-Pleasing A total hit with seafood lovers—it’s creamy, garlicky, and absolutely delicious.
Ingredients
Ingredients in Scallop Spaghetti in Creamy White Butter Garlic Sauce with Capers
This dish is all about quality ingredients—each one adds a special touch!
Spaghetti The perfect pasta choice to soak up the velvety sauce.
Scallops Tender, buttery, and beautifully seared for an irresistible bite.
Butter Creates a rich, silky sauce that coats every strand of pasta.
Garlic Adds deep, fragrant flavor—because everything is better with garlic.
Heavy Cream Makes the sauce luxuriously smooth and decadent.
White Wine Adds brightness and depth (can be substituted with broth if needed).
Capers Their salty, briny kick balances the creamy richness beautifully.
Parmesan Cheese Brings nutty, umami goodness to the sauce.
Lemon Juice A touch of acidity to keep things fresh and vibrant.
Parsley For a pop of color and freshness.
(Note: The full ingredients list, including measurements, is provided in the recipe card directly below.)
Instructions
Let’s break down the steps for this irresistible pasta dish!
Cook the Pasta Bring a large pot of salted water to a boil and cook the spaghetti until al dente. Reserve some pasta water before draining.
Sear the Scallops Pat the scallops dry with paper towels (this helps them get that golden crust). Heat butter in a skillet, then sear scallops for 1-2 minutes per side until golden brown. Remove and set aside.
Make the Sauce In the same pan, melt more butter, then sauté garlic until fragrant. Pour in white wine, letting it reduce slightly, then add heavy cream, capers, lemon juice, and Parmesan. Simmer until thickened.
Combine Everything Toss the cooked spaghetti into the sauce, adding reserved pasta water if needed to loosen it up. Gently place the seared scallops on top.
Finish and Serve Sprinkle with fresh parsley, extra Parmesan, and a squeeze of lemon. Serve immediately and enjoy!
Nutrition Facts
Servings 2
Calories per serving Approx. 600-700 calories, depending on ingredients.
(Note: Nutrition values may vary based on specific ingredients used.)
Preparation Time
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
How to Serve Scallop Spaghetti in Creamy White Butter Garlic Sauce with Capers
Pair this indulgent pasta dish with:
- A Crisp Green Salad Adds a refreshing contrast to the creamy pasta.
- Garlic Bread Because extra buttery, garlicky goodness is always a good idea.
- A Glass of White Wine A chilled Sauvignon Blanc or Chardonnay complements the dish beautifully.
- Steamed Asparagus or Roasted Broccoli For a simple, elegant veggie side.
- Lemon Wedges A final squeeze of citrus enhances every bite.
Additional Tips
- Get the Perfect Sear Dry the scallops well and don’t move them in the pan until they develop a golden crust.
- Use Good Parmesan Freshly grated Parmesan melts better than pre-shredded.
- Adjust the Sauce Add more pasta water to loosen it or extra cream for a richer finish.
- Swap the Protein Try shrimp, salmon, or even chicken if you don’t have scallops.
- Don’t Overcook the Scallops They cook quickly—1-2 minutes per side is all they need!
FAQ’s
1. Can I use frozen scallops?
Yes, just thaw them completely and pat them dry before cooking for the best sear.
2. What can I use instead of white wine?
You can substitute it with chicken broth or a splash of lemon juice.
3. Can I make this dairy-free?
Use coconut cream instead of heavy cream and skip the Parmesan.
4. How do I prevent scallops from becoming rubbery?
Don’t overcook them! High heat and a quick sear are key.
5. Can I make this ahead of time?
It’s best served fresh, but you can prep the sauce and reheat gently before adding pasta.
6. What pasta works best for this dish?
Spaghetti is classic, but linguine or fettuccine also work well.
7. Can I add more veggies?
Absolutely! Try spinach, cherry tomatoes, or mushrooms.
8. What’s the best butter to use?
Use unsalted butter, so you can control the salt level.
9. How can I make this spicier?
Add a pinch of red pepper flakes to the sauce for a little heat.
10. Can I store leftovers?
Yes! Keep them in an airtight container in the fridge for up to 2 days, but note that scallops are best eaten fresh.
Conclusion
Scallop Spaghetti in Creamy White Butter Garlic Sauce with Capers is rich, indulgent, and bursting with flavor. It’s the kind of meal that feels fancy but comes together effortlessly. Whether you’re making it for a romantic dinner, a special occasion, or just a weeknight treat, this dish will always impress. Give it a try—you won’t regret it!
PrintScallop Spaghetti in Creamy White Butter Garlic Sauce with Capers
This Scallop Spaghetti in Creamy White Butter Garlic Sauce with Capers is an elegant yet easy-to-make dish. Juicy seared scallops are tossed with al dente spaghetti in a rich, velvety garlic butter sauce infused with capers and a hint of lemon. Perfect for a gourmet dinner at home.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 2 servings
- Category: Main Course
- Method: Pan-frying, Boiling
- Cuisine: Italian, Seafood
Ingredients
– 8 oz (225g) spaghetti
– 10 large sea scallops
– 2 tbsp olive oil
– 3 tbsp unsalted butter
– 3 cloves garlic, minced
– 1/4 cup heavy cream
– 1/4 cup dry white wine (optional)
– 2 tbsp capers, drained
– 1/2 lemon, juiced
– 1/4 cup grated Parmesan cheese
– Salt and black pepper, to taste
– 1/4 tsp red pepper flakes (optional)
– 2 tbsp fresh parsley, chopped
Instructions
1. Cook spaghetti in salted boiling water until al dente. Drain and set aside, reserving 1/2 cup pasta water.
2. Pat scallops dry with a paper towel and season with salt and black pepper.
3. Heat olive oil in a skillet over medium-high heat. Sear scallops for 2-3 minutes per side until golden brown. Remove and set aside.
4. In the same skillet, melt butter and sauté garlic for 30 seconds until fragrant.
5. Deglaze with white wine (if using) and let it simmer for 1-2 minutes.
6. Stir in heavy cream, capers, red pepper flakes, and lemon juice. Simmer for another minute.
7. Add cooked spaghetti to the skillet and toss to coat in the sauce. If needed, add reserved pasta water to loosen the sauce.
8. Return scallops to the pan, sprinkle with Parmesan cheese and fresh parsley.
9. Serve immediately and enjoy!
Notes
– If using frozen scallops, thaw and pat them dry before cooking to ensure a good sear.
– Substitute white wine with chicken broth for a non-alcoholic version.
– For extra richness, add a tablespoon of crème fraîche or mascarpone.
– Serve with crusty bread to soak up the delicious sauce.
Nutrition
- Serving Size: 1 plate
- Calories: 520 kcal
- Sugar: 3g
- Sodium: 550mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 75mg
