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Spaghetti with Seared Scallops, Lemon, Garlic, Parsley and White Wine

with 3 comments

This  is the type of dish that I love cooking on the Cape.  One fresh local seafood ingredient, paired with the most straightforward flavors and cooking methods, cooked up after a day at the beach.  You can feed a hungry group of people in 20 minutes, start to finish.  Serve it with some crusty bread and a good white wine, and you’re in business.

I stopped into a new seafood market on Rte 6 on the way back from the beach, and they had the biggest scallops I’ve ever seen.  In case you can’t tell in the picture, these things are the size of a baseball.  Since it was just my buddy Pete and I for dinner, I asked for 1/2 lb, which turned out to be three scallops.  Yes, three.  So I added one more so that we each had two, but never in my life have I seen scallops that are six to a pound.  Typical sea scallops are usually 20 to a pound.  And guess what?  They were just as tender as the smaller ones.

Spaghetti with Seared Scallops, Lemon, Garlic, Parsley and White Wine (serves 4)


  • 1 lb sea scallops
  • 1 stick of butter, divided in half
  • 4 cloves of garlic, peeled and chopped
  • 3 T fresh chopped parsley
  • 2 T fresh lemon juice
  • 1/4 cup dry white wine
  • crushed red pepper to taste
  • 1 box (1 lb) spaghetti
  • salt


In a skillet or saute pan, melt 1/4 cup of the butter over medium heat.  Be very careful with your heat, however, as you don’t want to brown the butter at this point.  When melted, add the scallops, and sear for 3-4 minutes, or until you have a nice brown crust on one side.  Flip the scallops, and leave some room to add the garlic and crushed red pepper to the pan.  Add the second half of the butter at this point as well.  The garlic should cook for the remaining 3-5 minutes as you sear the other side of the scallops.  Drizzle the lemon juice and white wine over the pan.

Meanwhile, bring a large pot of salted water to a boil and cook the spaghetti to al dente, according to the pasta’s instructions.

When ready to serve,  plate the spaghetti and add the scallops.  Drizzle the butter sauce over each plate, sprinkle with fresh chopped parsley, and serve.


Written by Drew

June 8th, 2010 at 10:01 am

Posted in Dinner

Tagged with , ,

3 Responses to 'Spaghetti with Seared Scallops, Lemon, Garlic, Parsley and White Wine'

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  1. “1 stick of butter”. Foiled! Darn you cholesterol…


    9 Jun 10 at 9:28 am

  2. You can definitely substitute olive oil for butter! Use 1/4 cup when cooking everything, and have extra for drizzling when you serve.


    9 Jun 10 at 10:57 am

  3. Or, find a boyfriend who doesn’t have a cholesterol level that looks like the national debt… But your suggestion will be my first shot at a workaround.


    9 Jun 10 at 3:55 pm

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