This delicious scallops recipe is my go to menu item for guests. The white wine sauce with capers gives it a special flavor.

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It is always time for great seafood pasta. These scallops with white wine sauce over pasta I could eat once a week and never get tired of it. It is a very easy recipe that takes a short time to prepare. The capers and parmesan cheese give it some special flavors. Serve it with warm French bread and your favorite white wine.

Start by boiling your water for the pasta.  You will cook the pasta until Al dente.  Save the pasta water to add to the sauce later. 

Heat olive oil and butter in a large skillet.  Pat the scallops dry with paper towels.  This will allow the scallops to form a nice brown crust that will hold in the flavors.  Add the scallops to the butter and cook without touching for at least 2 minutes. 

Then turn the scallops and cook for another 2 minutes.  Remove the scallops and set aside for later when we will finish cooking them in the sauce. 

Add onion to the pan and cook until translucent.  No need to brown it, because we just want to release the flavors.  Add the garlic to the pan and cook for 30 seconds.  Do not allow the garlic to become brown and hard. 

Now add the wine and bring it to a bowl while scrapping the browned pieces from the bottom.  Let that wine reduce some so as to remove the alcohol.

Now drain your Al Dente pasta and add to the sauce.  Stir well for the pasta to absorb the flavors.  Add some pasta water to help thicken the sauce.  Now add the scallops and capers and heat for about 5 minutes.  Add salt and pepper to taste.  Serve in large bowls and top with shredded parmesan cheese.  Enjoy!

Recipe

Scallops White Wine Sauce and Pasta

Servings: 4
1 tbsp. extra virgin olive oil

2 tbsp. butter
½ cup onion, chopped

3 cloves of garlic chopped
1 lb. sea scallops

1 cup dry white wine
3 tbsp. capers

1 cup parmesan cheese
8 oz. linguini pasta

Put the linguini pasta in a pan of boiling salted water and cook until al dente. Drain the pasta retaining a cup of the water. Meanwhile, heat olive oil and butter in a skillet on medium high. Pat scallops dry. Add the scallops to the heated butter and oil combination. Sauté for about 3 minutes on each side obtaining a crispy brown crust, turning only once. Remove the scallops to another bowl and add the onion and garlic to the pan. Cook the onion and garlic until they are translucent, and then add wine stirring to scrape browned scallop pieces from the bottom. Boil this mixture until the wine has been reduced by half. Add the pasta, scallops, capers, and pasta water to the pan. Heat on medium low until warmed. Add salt and pepper to taste. Serve and top with parmesan cheese.