🛒 Ingredients
This recipe is designed to serve 4 people.
| Category | Ingredient | Amount | Notes |
| Pasta | Spaghetti (or Linguine/Fettuccine) | 12 oz (340g) | Cooked to al dente. |
| Scallops | Sea Scallops (large) | 1.5 lbs (680g) | Pat them very dry with paper towels. |
| Fat | Olive Oil | 2 Tbsp, divided | Used for searing and sautéing. |
| Fat | Unsalted Butter | 2 Tbsp, divided | Used for searing and sauce richness. |
| Aromatics | Shallot | 1 large, finely chopped | Milder and sweeter than onion. |
| Aromatics | Garlic | 4 cloves, minced | Essential for the sauce. |
| Sauce Base | Dry White Wine | 1/2 cup | Such as Sauvignon Blanc or dry Riesling. Can substitute with fish or vegetable broth. |
| Sauce Base | Heavy Cream (Double Cream) | 1 cup | For a rich, luxurious sauce. |
| Seasoning/Garnish | Lemon Juice | 1 Tbsp, fresh | Adds necessary brightness. |
| Seasoning/Garnish | Fresh Parsley | 2 Tbsp, chopped | For garnish and fresh flavor. |
| Seasoning/Garnish | Salt and Freshly Ground Black Pepper | To taste | Don't forget to salt your pasta water! |
| Seasoning/Garnish | Reserved Pasta Water | 1/2 cup (or more) | For adjusting the sauce consistency. |
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