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Spaghetti with Scallops and White Wine

18-1This spaghetti recipe is a creamy pasta dish with scallops, white wine and lemon zest. It is easy and quick, about 20 minutes to make.

  • Prep Time

10 mins

  • Cook Time

20 mins

  • Total Time

30 mins

This recipe is a slightly retro creamy pasta dish with scallops, white wine and lemon zest. It is quick and easy to make, about 20 minutes from start to finish.


  • 6 large sea scallops
  • 2 shallots, finely chopped
  • a few sprigs tarragon
  • 1 handful chives
  • 100ml cup white wine
  • 200g spaghetti or other thin pasta
  • 115ml cream
  • 2 tsp lemon zest and ½ tablespoon lemon juice
  • 50g Butter
  • 75g finely grated parmesan
  • Olive oil


  • In a saucepan over a medium heat, saute the shallots and tarragon in a teaspoon or two of olive oil.
  • Add in the chives and season well.
  • Cover and cook for five minutes until the shallots soften.
  • Add wine and bring to the boil, then reduce the heat and simmer for 10 minutes.
  • Meanwhile, set a large pot of salted water boiling for the spaghetti.
  • If you have large scallops, slice them in half horizontally so you are left with two thinner discs.
  • Set the pasta to cook as per instructions on pack, or your own intuition regarding pasta.
  • Season the scallops and pan fry in a large frying pan (big enough to take all the pasta and sauce a little while later) in a little oil until golden brown on each side (approximately 1 minute each side if cut in half).
  • Transfer the scallops to a warm plate and cover with foil and set aside.
  • Put the frying pan that contained the scallops on medium-high heat, and add in the strained onion mixture (you can get rid of the onion bits and tarragon sprig).
  • Use this to deglaze the pan and scrape up the browned bits from the scallops.
  • Drain the cooked pasta.
  • Add the cream, butter, lemon zest, juice and season well.
  • Add the pasta and stir well to combine with the sauce.
  • Cook for 2 minutes until the sauce is thickened and coating the pasta.
  • Serve with some finely grated parmesan and fresh black pepper, topped with the scallops.