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Food & Wine: Scallop Pasta with White Wine Cream Sauce

Serving Size: 2

Prep Time: 10 Minutes
Cook Time: 10 Minutes
Difficulty: Easy
Measurements: Imperial (US)


This easy creamy pasta is a perfect pairing with Gary Farrell Chardonnay and Pinot Noir, its rich but simple flavors paired with succulent scallops makes for a delicious dish. Or if you are like me… head to your favorite local restaurant with a bottle of Gary Farrell and order the scallops! I highly suggest the Day Boat Scallops en Croute from Valette in Healdsburg, Ca

  • 1 package pasta
  • 1 lb. sea scallops (rinse and pat dry) – If local to Sonoma County I suggest Olivers Market as they typically have a great selection at their seafood counter.
  • Kosher salt
  • Ground black pepper
  • 4 tablespoons olive oil
  • 3-4 cloves garlic, minced
  • 1/2 teaspoon crushed red pepper
  • 1 cup dry white wine
  • 1/3 cup heavy whipping cream
  • 2 tablespoons lemon juice
  • 1 tablespoon chopped parsley
  • lemon wedges, for serving


  1. Heat up a pot of water and cook the pasta until al dente, per the package instructions. Drain.
  2. Season the scallops with salt and pepper to your likely. Heat up a skillet and add 1 tablespoon olive oil. Pan-sear the scallops on high heat until both surface turn brown. Remove the scallops from the skillet. Set aside.
  3. Add the remaining olive oil into the pan and saute the garlic and crushed red pepper, about 10-15 seconds. Add the white wine, heavy whipping cream, lemon juice, salt and ground black pepper.
  4. Transfer the pasta and scallops into the skillet, stir to mix well with the creamy sauce. Add the chopped parsley and serve immediately with lemon wedges.
  5. Pair with Gary Farrell Chardonnay or Pinot Noir


For a extra delicious addition try adding chopped bacon to the dish!


Credit: Kila Gomer, Wine Club

Russian River Valley Vineyards

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