Creamy Scallop Spaghetti in White Sauce

Ouadie Rhabbouron

👩‍🍳 Instructions

Step 1: Prep the Pasta and Scallops

  1. Start the Pasta: Bring a large pot of water to a rolling boil. Season generously with salt (it should taste like seawater). Add the spaghetti and cook according to package directions, aiming for al dente (firm to the bite).

  2. Dry the Scallops: While the pasta cooks, lay the scallops on a plate lined with paper towels and pat them thoroughly dry. Season generously with salt and pepper right before searing. Drying them is crucial for a good sear!

  3. Reserve Water: Just before draining, scoop out and reserve about $1/2$ cup of the starchy pasta water. Drain the pasta and set aside.

Step 2: Sear the Scallops

  1. Heat the Pan: Heat a large, high-sided skillet (cast iron or stainless steel works best) over medium-high heat. Add 1 tablespoon of olive oil and 1 tablespoon of butter. The fat should be shimmering and almost smoking.

  2. Sear: Carefully place the scallops in the pan in a single layer, ensuring they don't touch. If your pan is small, sear in two batches. Do not move them for 2-3 minutes.

  3. Flip: When a deep golden-brown crust forms on the bottom, flip the scallops and sear for another 1-2 minutes until they are opaque throughout.

  4. Remove: Transfer the seared scallops to a clean plate and set aside.

Step 3: Create the Creamy White Sauce

  1. Sauté Aromatics: Reduce the heat to medium. Add the remaining 1 tablespoon of butter (and remaining oil, if needed) to the skillet. Add the chopped shallot and sauté for about 2 minutes until softened. Add the minced garlic and cook for an additional minute until fragrant, being careful not to burn it.

  2. Deglaze: Pour in the white wine (or broth). Increase the heat and scrape up any browned bits from the bottom of the pan with a wooden spoon—this is called deglazing and adds immense flavor. Simmer for about 2 minutes to reduce the liquid slightly.

  3. Simmer the Cream: Reduce the heat to medium-low. Pour in the heavy cream and simmer gently for 2-3 minutes until the sauce slightly thickens. Stir in the fresh lemon juice, salt, and pepper.

Step 4: Combine and Serve

  1. Toss the Pasta: Add the cooked spaghetti directly to the skillet with the sauce. Toss to thoroughly coat the pasta.

  2. Adjust Consistency: If the sauce seems too thick, gradually stir in a little of the reserved pasta water until the sauce reaches your desired consistency.

  3. Add Scallops: Gently fold the seared scallops (and any accumulated juices from the plate) into the pasta. Heat through for about 30 seconds.

  4. Garnish and Serve: Stir in half of the chopped fresh parsley. Serve immediately in warm bowls, garnished with the remaining parsley and an extra grind of black pepper, if desired.

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