Scallops in Garlic Butter Sauce Served over Fettuccine

  • Level: Easy
  • Total: 35 min
  • Active: 25 min
  • Yield: 4 servings
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1 pound fettuccine

Kosher salt

1 tablespoon grapeseed oil 

2 pounds large sea scallops 

1/2 teaspoon cayenne

Seasoning salt and black pepper

1 stick (8 tablespoons) unsalted butter 

3 tablespoons chopped garlic 

1 cup white wine 


  1. Bring a large stockpot of water to a boil. Add 2 teaspoons kosher salt and the fettuccine. Cook until al dente, about 10 minutes. Drain the pasta and toss with the grapeseed oil; set aside.
  2. Sprinkle the scallops with the cayenne, 1 teaspoon seasoning salt and 1/2 teaspoon black pepper. Melt the butter in a large skillet over medium heat. Add the garlic and cook until soft, 1 minute. Add the scallops and cook for 2 minutes. Pour in the wine, turn the heat down to low and let the scallops cook for 3 minutes. Flip the scallops over and cook until firm, 5 minutes.
  3. Serve the scallops over the fettuccine.