Scallop Spaghetti In A White Wine Sauce

Don made this for dinner one night last week and we are all still praising this dish. It is more than awesome and, trust me, you will love it.

White Wine Sauce

• 1 tbsp. butter
•  1 tbsp.  olive oil
• 4 cloves minced garlic
• 1 cup white wine
• 1 cup whipping cream
• 1/4 cup Parmesan cheese, shredded
• 2 tbsp. capers, drained
• 1 tsp. freshly squeezed lemon juice
• pinch of salt

8 oz. spaghetti

1 lb. medium sized scallops (about 16 and completely thawed, if frozen).

pinch of salt

2 tbsp. olive oil

 

In a medium skillet, heat the butter, oil and garlic on medium heat, cooking for about 60 seconds until it becomes transparent.

Add the wine and bring to a boil. Boil for a couple of minutes until the wine has reduced to approximately half.

Add the whipping cream and cheese. Bring just to the boil and reduce to a simmer. Cook this for a couple of minutes, stirring constantly until it begins to thicken.

Remove from the heat and add the capers and lemon juice, add a pinch of salt and pepper. Keep covered.

Cook the pasta to al dente. Drain and add to the sauce, stirring to combine.

Season with a pinch of salt

Heat the oil in a large skillet on high just until hot but not smoking. Oil should not be smoking, just rolling around the skillet.

Add the scallops but do not over crowd.

Sear on one side for 4 minutes until they are a golden colour. Please do not move the scallops around in the beginning.

Turn the scallops to the other side and cook for just 2-3 more minutes.

Remove from the heat immediately and transfer the scallops to a plate immediately.

Add the cooked scallops to the spaghetti / sauce and reheat gently, just to warm up. Serve immediately.

If you insist, you can lick the plate. These are sooooo darn delicious.