Crockpot Garlic Butter Sea Scallops and Sun-Dried Tomato Champagne Pasta Tips, FAQ & printable recipe

Tips for success

For the best sear on the scallops, make sure they are very dry before they hit the hot skillet. Use a paper towel to pat them thoroughly, and season them just before cooking.

Use a heavy skillet, such as cast iron, and let the oil get shimmering hot before adding the scallops. Don't move them for the first minute so a crust can form.

If the sauce seems too thin after the pasta cooks, let the Crockpot sit uncovered for a few minutes to allow some liquid to evaporate.

Conversely, if the sauce is too thick, add a splash of warm seafood stock or champagne to loosen it. Taste before serving and adjust seasoning, but remember that the sun-dried tomatoes and stock add salt.

Variations

• Shrimp Champagne Pasta: Substitute 1 1/2 pounds of large peeled and deveined shrimp for the scallops. Sear the shrimp for 1-2 minutes per side until pink, then add to the Crockpot for the final 5-7 minutes of cooking. The rest of the recipe remains the same.
• Vegetarian Mushroom Version: Omit the scallops and add 12 ounces of sliced cremini mushrooms, sautéed until golden, along with the spinach and fettuccine. Use vegetable stock instead of seafood stock. The mushrooms add an earthy, meaty texture that complements the creamy sauce.
• Spicy Arrabbiata Twist: Add 1/2 teaspoon of red pepper flakes to the sauce along with the garlic. For extra heat, stir in a tablespoon of hot sauce just before serving. The spice cuts through the richness of the mascarpone and pairs well with the sweetness of the sun-dried tomatoes.
• Lemon Herb Brightness: Add the zest of one lemon to the sauce at the beginning, and stir in a tablespoon of fresh lemon juice just before serving. Garnish with chopped fresh parsley instead of basil for a brighter, more citrus-forward flavor that balances the creamy sauce.

Storage and make-ahead

Fridge

Store in an airtight container in the refrigerator for up to 3 days. The sauce may thicken; add a splash of stock or water when reheating.

Freezer

Freeze in an airtight container for up to 2 months. Thaw overnight in the refrigerator before reheating gently on the stovetop or in the microwave.

Reheat

Reheat gently in a saucepan over medium-low heat, adding a splash of stock or water to loosen the sauce.

Store leftovers in an airtight container in the refrigerator for up to 3 days. The pasta will absorb more sauce as it sits, so add a splash of stock or water when reheating to restore a creamy texture. Cool the dish within 2 hours of cooking before refrigerating.

The sauce can be prepared up to 2 days ahead by combining all sauce ingredients in the Crockpot and refrigerating.

When ready to cook, place the Crockpot on LOW for 2 hours, then proceed with searing the scallops and adding the pasta. Alternatively, sear the scallops earlier in the day and refrigerate them until needed.

Serving ideas

Serve the pasta immediately after cooking, while the scallops are still warm and the sauce is silky. Twirl the fettuccine into individual bowls or plates, then arrange the scallops on top. Spoon extra sauce over each serving and finish with fresh basil ribbons for a burst of color and flavor.

This dish pairs beautifully with a crisp green salad and a glass of the same champagne used in the sauce.

For a more indulgent meal, serve alongside crusty bread to soak up every last drop of the cream sauce. It's substantial enough to be the main event, yet elegant enough for a festive gathering.

Frequently asked questions

Recipe card

Crockpot Garlic Butter Sea Scallops and Sun-Dried Tomato Champagne Pasta

Prep 15 minCook 2 h 10 minTotal 2 h 25 minServes 6

Ingredients

• 1 cup dry champagne
• 1 cup seafood stock
• 8 oz mascarpone cheese
• 1/2 cup julienned sun-dried tomatoes
• 6 cloves garlic, minced
• 4 tbsp butter
• 1 1/2 lb sea scallops, pan-seared
• 2 cups baby spinach
• 16 oz fettuccine
• Fresh basil ribbons, for serving

Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.

Contains: milk, crustaceans, mollusks, sulfites, gluten

Estimated nutrition per serving

Calories

680

Protein

32 g

Carbohydrates

55 g

Fat

35 g

Automatic estimate from the ingredient list, not laboratory-verified.