White Wine Scallop Pasta-The Little Shop of Olive Oils

White Wine Scallop Pasta


  • 12 Large Sea Scallops (cleaned and patted dry)
  • 8 oz Spaghetti or Linguine
  • 3 Tbsp Premium Extra Virgin Olive Oil 
  • 3 cloves Garlic (minced)
  • ½ cup White Wine
  • 1 cup Fresh Basil Leaves 
  • Salt and Pepper (to taste)
  • Red Pepper Flakes (optional, to taste)
  • 1 Lemon (zested and juiced)
  • Freshly Grated Parmesan Cheese (for serving)
  • Fresh Parsley (chopped, for garnish)


  • Cook the pasta according to package instructions in a large pot of salted boiling water until al dente. Reserve 1 cup of pasta cooking water, then drain the pasta.
  • Season the scallops on both sides with salt and pepper.
  • In a large skillet, heat 2 tbsp of EVOO over medium-high heat.
  • When the oil is hot, add the scallops in a single layer, making sure not to overcrowd the pan.
  • Sear the scallops for about 1-2 minutes per side or until they have a golden crust and are opaque in the center. Remove the scallops from the pan and set them aside.
  • In the same skillet, add another tbsp of EVOO and reduce the heat to medium.
  • Add the minced garlic and red pepper flakes (if using) and sauté for about 1 minute or until the garlic is fragrant but not browned.
  • Pour in the white wine, scrapping the bottom of the pan to release any browned bits.
  • Allow the wine to simmer and reduce by half, about 2-3 minutes.
  • Add the cooked pasta, lemon zest, lemon juice, and chopped basil to the skillet, tossing to combine all the ingredients.
  • If the pasta seems too dry, add some of the reserved pasta cooking water, one tablespoon at a time, until you reach your desired sauce consistency.
  • Return the seared scallops to the skillet, nestling them into the pasta.
  • Toss everything gently to combine and allow the scallops to heat through.
  • Season the pasta with additional salt, pepper, and red pepper flakes to taste.
  • Serve the scallop pasta in bowls, garnished with freshly grated Parmesan cheese and chopped parsley.
  • Drizzle a little more EVOO over the top, if desired, and serve immediately.
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Sharon Hayhurst

I made this often when we lived in Nigeria. They had fresh shrimp very large too

Cindy Dion

I always avoided cooking with seafood for fear of not getting it right. But this recipe made me realize how truly simple it is to prepare seafood for the pasta dishes I love to order when I eat out!!! Thank you!!!

Stephanie Guardado

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