Crockpot Garlic Butter Sea Scallops and Sun-Dried Tomato Champagne Pasta Step-by-step instructions

Before you start

Before starting, make sure the Crockpot is clean and ready. Measure all the sauce ingredients and have them within reach. Pat the scallops dry with paper towels and season lightly with salt and pepper if desired.

Have the spinach and fettuccine measured and ready to add at the end. A large skillet for searing the scallops and a pair of tongs for tossing the pasta will make the process smooth.

Instructions

Build the Sauce

1. 1Build the Champagne Cream Sauce
   In the Crockpot, combine the champagne, seafood stock, mascarpone, sun-dried tomatoes, minced garlic, and butter. Stir gently with a wooden spoon until the mascarpone is mostly incorporated and the mixture looks creamy, with small bits of tomato and garlic distributed throughout.
   Look for The sauce should be a pale golden color with flecks of red tomato and garlic; the mascarpone should be melted into the liquid.
   Tip Cut the butter into small pieces so it melts more evenly into the sauce.
2. 2Slow-Cook the Sauce
   Cover the Crockpot and cook on LOW for 2 hours. The sauce will reduce slightly and become fragrant, with the garlic and sun-dried tomatoes infusing the liquid. Stir once halfway through if possible to keep the mascarpone smooth.
   Look for After 2 hours, the sauce should be slightly thickened and glossy, with a rich aroma of garlic and tomato.
   Tip Resist the urge to open the lid frequently; the slow cooker needs steady heat to develop the sauce.

After combining the champagne, stock, mascarpone, tomatoes, garlic, and butter, the mixture should look creamy with small flecks of tomato and garlic. The mascarpone should melt into the liquid, creating a pale golden sauce.

The aroma is fresh and aromatic, with the sharpness of champagne and the sweetness of sun-dried tomatoes. Stir gently to ensure the mascarpone is well incorporated before covering.

Sear and Combine

3. 3Sear the Scallops
   While the sauce cooks, pat the sea scallops dry with paper towels. Heat a large skillet over medium-high heat and add a small amount of oil. Sear the scallops in a single layer for 1-2 minutes per side until golden brown and crusted, but not cooked through. Remove from the skillet and set aside.
   Look for The scallops should have a deep golden crust on both sides but still be translucent in the center.
   Safe temperature 145°F (63°C) internal temperature (shellfish)
   Tip Do not overcrowd the skillet; sear in batches if needed to get a proper crust.
4. 4Add Scallops, Spinach, and Fettuccine
   After the sauce has cooked for 2 hours, nestle the seared scallops into the sauce. Add the baby spinach and the uncooked fettuccine, pushing the noodles down so they are submerged in the liquid. Cover and cook on LOW for 10 minutes.
   Look for The spinach will wilt quickly, and the fettuccine will soften and absorb some of the sauce.
   Safe temperature 145°F (63°C) internal temperature (shellfish)
   Tip Use tongs to gently toss the fettuccine after a few minutes so it cooks evenly.
5. 5Finish Cooking the Scallops
   After 10 minutes, check that the fettuccine is al dente and the scallops are opaque and cooked through. The internal temperature of the scallops should reach 145°F (63°C). If needed, cook for an additional 2-3 minutes, then remove the Crockpot from the heat.
   Look for The scallops should be firm to the touch and opaque throughout, and the pasta should be tender but still have a slight bite.
   Safe temperature 145°F (63°C) internal temperature (shellfish)
   Tip Use an instant-read thermometer to verify the scallops reach 145°F (63°C).

The seared scallops should have a deep golden-brown crust on both sides while remaining translucent in the center. The spinach will have wilted into the sauce, and the fettuccine will have absorbed some liquid and softened. The Crockpot will smell intensely of garlic, butter, and seafood. The sauce should be slightly thickened and glossy, coating the noodles.

Finish and Serve

6. 6Twirl and Serve
   Using tongs, gently twirl the fettuccine into nests on serving plates. Top each portion with several seared scallops and spoon extra sauce over the top. Garnish with fresh basil ribbons and serve immediately.
   Look for The pasta should be glossy with sauce, and the scallops should sit proudly on top with their golden crust.
   Tip For a beautiful presentation, twirl the pasta using tongs and a fork to create neat nests.

The fettuccine should be tender but still have a slight bite, and the scallops should be opaque and cooked through, with the internal temperature at 145°F (63°C). The sauce should cling to the pasta, and the basil ribbons add a fresh, herbaceous aroma. The dish looks glossy and inviting, with golden scallops crowning each serving.

Common mistakes

One common mistake is overcrowding the skillet when searing the scallops, which steams them instead of creating a golden crust. Another is opening the Crockpot lid frequently during the two-hour simmer, which lets out heat and slows the cooking.

Adding the fettuccine too early or in too large a batch can cause it to clump; press it down gently and stir once after a few minutes. Finally, be careful not to overcook the scallops — they should be just cooked through, not rubbery.

How to tell it’s done

The dish is done when the fettuccine is al dente, the spinach is wilted, and the scallops are opaque and cooked through, reaching an internal temperature of 145°F (63°C).

The sauce should be thick enough to coat the back of a spoon. The aroma will be rich with garlic, tomato, and champagne, and the scallops should have a golden crust that gives way to tender, sweet flesh.

• Shellfish: 145°F (63°C) in the thickest part