Scallops and Pasta with White Wine Garlic Butter Sauce
This scallops and pasta recipe features sea scallops or bay scallops, garlic butter, and white wine in a light, flavorful sauce. Add asparagus for a simple meal that’s done in just 30 minutes.
Equipment
Ingredients
- 1 pound fettuccini pasta optional
- 1 pound asparagus cut into bite-sized pieces
- 6 tablespoons butter divided
- 1½ pounds scallops
- ½ teaspoon black pepper
- ¾ teaspoon kosher salt or use ⅓ teaspoon of regular salt
- ⅓ cup white wine
- 2 teaspoons white wine vinegar
- 2 cloves garlic pressed or minced
Instructions
- Prepare pasta according to package directions, if using. Drain and set aside.
- Heat 1 tablespoon of butter in a large cast iron skillet over medium-high heat.
- Sauté asparagus, stirring once in a while, about 5 minutes. Transfer asparagus to a plate, but don't clean the skillet.
- Pat scallops dry with a paper towel, then season them with pepper and ½ teaspoon salt.
- Add 1 tablespoon butter to the skillet and melt over medium-high heat.
- Sauté scallops 5-6 minutes on each side. Transfer to a plate (can be the same one the asparagus is on).
- Add white wine, vinegar, and garlic to the skillet and boil, scraping up any flavorful brown bits from the sides and bottom of the pan. Reduce liquid to ¼ cup.
- Reduce heat to low and whisk in remaining butter, 1 tablespoon at a time.
- Add scallops and any juice from the scallops to the liquid in the skillet.
- Add asparagus and remaining salt and cook for 1-2 minutes.
- Serve hot over pasta.
Notes
Nutrition information includes pasta.
Nutrition
Calories: 637kcal | Carbohydrates: 72g | Protein: 35g | Fat: 22g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 157mg | Sodium: 1127mg | Potassium: 815mg | Fiber: 5g | Sugar: 4g | Vitamin A: 1441IU | Vitamin C: 7mg | Calcium: 78mg | Iron: 5mg
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