Here’s a recipe for Creamy Tuscan Spaghetti with Jumbo Scallops—a rich, flavorful pasta dish with a luxurious creamy sauce, packed with garlic, sun-dried tomatoes, spinach, and topped with perfectly seared scallops. This dish is perfect for a special dinner or a sophisticated weeknight meal!
Creamy Tuscan Spaghetti with Jumbo Scallops
Ingredients:
For the Creamy Tuscan Sauce:
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1/2 cup sun-dried tomatoes (packed in oil), chopped
- 1 cup heavy cream
- 1/2 cup chicken or vegetable broth
- 1 teaspoon Italian seasoning
- 1/2 teaspoon crushed red pepper flakes (optional, for a bit of heat)
- Salt and pepper to taste
- 1/2 cup grated Parmesan cheese
- 2 cups fresh spinach (or more if desired)
- 1 tablespoon fresh basil, chopped (optional, for garnish)
For the Scallops:
- 1 lb jumbo scallops (about 8-12, depending on size)
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- Salt and pepper to taste
For the Pasta:
- 12 oz spaghetti (or your favorite pasta)
- Salt for the pasta water
Instructions:
- Cook the Pasta:
- Bring a large pot of salted water to a boil. Add the spaghetti and cook according to the package instructions, usually 8-10 minutes, until al dente. Drain the pasta, reserving 1/2 cup of pasta water for later. Set aside.
- Sear the Scallops:
- While the pasta is cooking, pat the scallops dry with paper towels to remove excess moisture. This will help them sear properly.
- Heat 1 tablespoon of olive oil and 1 tablespoon of butter in a large skillet over medium-high heat. Season the scallops with salt and pepper.
- Once the pan is hot, add the scallops in a single layer (don’t overcrowd them). Sear for 2-3 minutes on one side without moving them, until a golden crust forms.
- Flip the scallops and sear the other side for an additional 1-2 minutes, or until the scallops are opaque and cooked through. Remove them from the skillet and set aside.
- Make the Creamy Tuscan Sauce:
- In the same skillet, add 2 tablespoons of olive oil over medium heat. Add the minced garlic and sauté for 1 minute, until fragrant.
- Stir in the chopped sun-dried tomatoes and cook for another 1-2 minutes.
- Pour in the heavy cream and chicken broth, then add Italian seasoning, crushed red pepper flakes (if using), salt, and pepper. Bring the mixture to a simmer and cook for 3-4 minutes, allowing it to thicken slightly.
- Stir in the grated Parmesan cheese and fresh spinach. Cook for another 2-3 minutes, until the spinach wilts and the sauce thickens further.
- Combine Pasta and Sauce:
- Add the cooked spaghetti to the creamy Tuscan sauce, tossing it gently to coat the pasta evenly. If the sauce seems too thick, add a little of the reserved pasta water until the sauce reaches your desired consistency.
- Assemble the Dish:
- Divide the creamy Tuscan spaghetti among plates and top with the seared scallops. Garnish with fresh basil and extra Parmesan cheese if desired.
- Serve:
- Serve immediately, enjoying the rich, creamy flavors of the pasta and the succulent, tender scallops.
Tips:
- For Extra Flavor: You can deglaze the pan with a splash of white wine after searing the scallops, letting it cook off before adding the cream and broth for extra depth.
- Add Veggies: If you want to add more vegetables, sauté mushrooms, bell peppers, or zucchini along with the garlic and sun-dried tomatoes for a heartier dish.
- Scallop Preparation: Make sure the scallops are well-dried before cooking, as moisture can prevent them from searing properly. If your scallops release moisture in the pan, you may need to cook them in batches to get a good sear.
This Creamy Tuscan Spaghetti with Jumbo Scallops combines the indulgent richness of the cream sauce with the delicate, sweet flavor of the scallops for a luxurious, comforting meal that’s sure to impress!
