This recipe is a beautiful balance of flavors, with the natural sweetness of scallops enhanced by a bright lemon wine sauce. The combination of butter, garlic, and white wine creates a silky ...

In the recipe, substitute less expensive types of fish, like haddock, monkfish or salmon, clams, mussels and squid for the ...

Place a pasta strainer inside the pot. In a large-size sauté pan, bring the wine to a boil and cook for 2 to 3 minutes, then add the heavy cream and return to a boil. Add the scallops ...

Carefully add the wine (not directly ... Drain the pasta and transfer it immediately to the skillet with the scallops. Turn the heat on high and cook the pasta and the sauce together for 1 minute.