This recipe for Garlic Butter Scallops dates way back to my first blog, She’s the Bross (my maiden name is Bross — it was a great pun). Even before kids, Sam and I decided staying in on Valentine’s Day was way more fun than fighting for reservations at a trendy restaurant. Since I love experimenting in the kitchen, I took the special day as an opportunity to branch out and get fancy, and by fancy I mean scallops. I’ve been making this for years now, and it’s still one of our favorite “fancy at home” recipes. This year, I stepped it up a notch and added a decadent pasta to complement the scallops. It really was next level.
Scallops are one of my favorite types of seafood to cook because they’re pretty much fail proof. I like mine well done (firm to the touch), but scallops are safe to eat at any “doneness” so there’s really no way mess ’em up!
I cooked the pasta in the same garlic butter sauce, and it totally completes the meal.
I like to serve this dish with a nice white wine. Cheers!
Scallops in Garlic Butter Recipe
Garlic Butter Scallops with Pasta
- 1 pound fresh sea scallops
- 12 oz spaghetti
- 2 tablespoons butter divided
- 3-4 cloves garlic minced
- 2 tablespoons dry white wine
- 1/4 cup heavy cream
- 1 tablespoon finely chopped parsley
- 1/8 teaspoon salt
- Take your thawed scallops and rinse them thoroughly and place them on a paper towel to dry.
- Bring a large pot of water to a boil. Add the spaghetti and cook, stirring occasionally, until al dente (tender but not mushy), about 8 minutes.
- Meanwhile, heat 1 tablespoon of butter in a 12-inch skillet, add the minced garlic, and cook for a total of 30 seconds. Add your scallops and salt.
- Stir to coat and cook for 2-3 minutes. Keep stirring and flip your scallops until they are opaque and cooked to your preference.
- When the scallops are done, transfer them to plates or a serving platter.
- In the pan, add 1 tablespoon of butter and the white wine. Stir and loosen up any browned scallop bits and cook for 1-2 minutes. Add the heavy cream and stir to combine. Cook for 3 minutes until the sauce has thickened.
- Add the pasta and stir to coat in the sauce. Cook for 2 minutes.
- To serve, place pasta on plates and top with scallops and parsley.