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Garlic Butter Scallops with Pasta - My Stir Crazy Kitchen
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Garlic Butter Scallops with Pasta

Ingredients

  • 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

Instructions

  • 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.