Creamy Scallop Spaghetti in White Sauce

Ouadie Rhabbouron

💡 Chef's Notes & Tips

  • The Perfect Sear is Key: A hot pan, dry scallops, and sufficient fat are the three non-negotiables for a beautiful, caramelized crust.

  • The Right Wine: Use a dry white wine that you would enjoy drinking, as its flavor will be concentrated in the sauce.

  • Don't Overcook the Scallops: Scallops cook very quickly. Overcooked scallops are tough and chewy. They should be just opaque, with a slightly translucent center if you prefer.

  • Spice It Up: Add a pinch of red pepper flakes to the garlic and shallots for a subtle kick.

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