Yield: 4 servings

Ingredients:
White Wine Sauce
1 tablespoon butter
1 tablespoon olive oil
4 cloves garlic minced
1 cup white wine
1 cup heavy cream
1/4 cup Parmesan cheese shredded
2 tablespoons capers drained
1 teaspoon lemon juice freshly squeezed
salt to taste
Pasta
8 oz spaghetti
Seared Scallops
1 pound scallops medium size, about 12-14 scallops, thawed completely if frozen
1/4 teaspoon salt
2 tablespoons olive oil

Directions:

White wine sauce

  • In a medium skillet, heat butter, olive oil and minced garlic on medium heat.
  • Cook for about a minute, until garlic softens.
  • Add wine. Bring to boil.
  • Boil for several minutes until the amount of wine reduces approximately to half.
  • Add heavy cream and Parmesan cheese.
  • Bring to boil, and immediately reduce to simmer.
  • Simmer for a couple of minutes, stirring at all times, until the sauce thickens a bit.
  • Remove from heat.
  • Stir in drained capers and freshly squeezed lemon juice.
  • Season with salt and pepper.
  • Taste, add more lemon juice, salt and and pepper if needed.
  • Keep covered.

Pasta

  • Cook spaghetti according to package instructions until al dente. Drain.
  • Add to the sauce, stir to combine.

Scallops

  • Blot each scallop with paper towels to remove extra water.
  • Season scallops with salt
  • Heat 2 tablespoons olive oil in a large skillet on high heat until hot but not smoking. Oil should not be smoking, just rolling easily around the skillet.
  • Add scallops without overcrowding the pan.
  • Sear on one side for about 4 minutes until the scallops are a golden color. Don’t move the scallops around the pan in the beginning.
  • Turn the scallops to the other side and cook for 2 or 3 more minutes.
  • Remove from heat and transfer the scallops to the plate immediately.
  • Add cooked scallops to the spaghetti with the creamy white wine sauce and reheat gently.
  • Serve.