Sometimes the best meals are some of the simplest, and this scallop pasta with garlic and white wine is definitely one of those. A quick, easy yet delicious dinner equally good for a special occasion or a busy night.
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When it comes to food for Valentine’s day, I often think simple is best. Not many would be unhappy with a good steak, some mussels in white wine or some tasty scallops.
This scallop pasta takes the best of your simple pasta dishes with garlic and white wine and adds some delicious scallops. It’s easy to make but you don’t need to admit that part. And while it may not look like much, it has a wonderful flavor that’s sure to be a hit.
My husband and I have a bit of a habit of ordering the same thing in restaurants. It could be embarrassing at first, and often one of us would choose something else just to be different. Now we’ve grown used to it. It’s not exactly a bad thing to have similar tastes in food, after all.
These days, if I don’t order the same, it can be because I’m trying to choose something that works to give a bit to the kids. And sometimes I need to try a little of his to see what I’m missing!
I remember one time when this happened was in a lovely restaurant in Portland, Maine, when my eldest was relatively young so he was sharing part of my meal.
My husband ordered what I would have opted for myself – grilled lobster over linguine with garlic and butter. From the bit I tried it was delicious and I was happy to order it myself when we returned over a year later.
This scallop pasta is inspired by that dish as an easier version to make at home, but which still feels that bit special. Making the sauce with wine adds a lovely complementary flavor to the dish and allows you to use a bit less butter as well.
What pasta should you use?
I made it here with bucatini, (and made a bit too much, in case you think the pan looks a bit full – I have adjusted the amount of pasta in the recipe below!) but you could use any pasta. I think bucatini or linguini probably work best, but something smaller like fusilli would also be an option. This pasta is an authentic Italian pasta that we have enjoyed and I recommend (affiliate link, meaning we’d earn commission on any purchases, but we genuinely loved it!)
How to make this easy scallop pasta
This dish comes together in just a few simple steps:
- Set your pasta to cook in boiling water;
- As it’s cooking, warm the butter then add scallops and sear on both sides;
- Add the garlic and cook a minute;
- Deglaze the pan with wine;
- Add in a little parsley and then mix through the cooked pasta.
Scallop pasta is such a simple but flavorful meal. I for one would much rather enjoy something like this at home for Valentine’s day than join the hoards in a busy restaurant. Or find any old excuse to enjoy this, because it’s definitely better than a once-a-year meal.
Remember to pin this for later.
Want more easy pasta recipes? Try these:
- Crab pasta
- Pasta puttanesca
- Pasta alla Norma (pasta with eggplant and tomato)
- Plus get more ideas for 30 minute meals.
Scallop pasta with garlic and white wine
- 8 oz pasta eg bucatini, linguini (225g)
- 1 clove garlic large
- 1/2 tbsp butter (10g)
- 1/2 tbsp olive oil
- 1/2 lb scallops
- 1/4 cup white wine
- 3 tbsp chopped parsley
- Cook the pasta according to the packet instructions - typically around 7-10min in a large pot of boiling water.
- As you are boiling the water for the pasta, finely chop the garlic and parsley. Remove any muscle on the side on the scallops and split any large/thick ones in half.
- Once you start cooking the pasta, heat the butter and oil in a medium-large skillet/frying pan over a medium heat and add the scallops. Leave them to cook for a couple minutes until you see them starting to cook around the side. Turn and cook on the other side - they should have a light sear. Add the garlic and cook a minute to soften.
- Add the wine and deglaze the pan - scrape away any browning from the bottom. Cook for a minute as you do this.
- Remove the pan from the heat and add the cooked, drained pasta once it has cooked, along with the parsley, and carefully toss together before serving.
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