If you’re craving a dish that’s gloriously rich, effortlessly elegant, and packed with flavor, you’re in for a treat with this Creamy Tuscan Spaghetti with Jumbo Scallops Recipe. Imagine perfectly cooked spaghetti woven through a velvety sauce bursting with garlic, sun-dried tomatoes, and spinach, paired with seared jumbo scallops that are golden and tender. This dish brings the radiant charm of the Tuscan countryside right to your table in under 30 minutes, making it a go-to for both weeknight dinners and special occasions.
Ingredients You’ll Need
The beauty of this recipe lies in its simplicity. Each ingredient plays a vital role in creating the creamy texture, vibrant colors, and bold flavors that make this dish so irresistible. From fresh garlic to luscious heavy cream, every element contributes to the magic that happens in the skillet.
- 12 ounces spaghetti: The perfect pasta base that holds onto the creamy sauce beautifully.
- 1 pound jumbo sea scallops: These tender morsels bring a sweet, buttery flavor and luxurious texture.
- 2 tablespoons olive oil: Essential for searing scallops to golden perfection without sticking.
- 2 tablespoons unsalted butter: Adds a rich, silky mouthfeel to the sauce.
- 4 cloves garlic (minced): For that irresistible punch of aromatic, savory goodness.
- 1 cup cherry tomatoes (halved): Bring fresh sweetness and a burst of vibrant color.
- 2 cups baby spinach: Adds earthy flavor and delicate greenery, balancing the richness.
- 1/2 cup sun-dried tomatoes (chopped): Infuse the sauce with a tangy, intense tomato taste.
- 1 cup heavy cream: The heart of the sauce making it luxuriously creamy and smooth.
- 1/2 cup grated Parmesan cheese: Gives a salty, nutty finish that melds all flavors beautifully.
- 1/4 teaspoon red pepper flakes (optional): Adds a subtle kick for those who love a touch of heat.
- Salt and black pepper to taste: To season and enhance every layer of flavor.
- Fresh basil for garnish (optional): Brings a fresh herbal brightness and a pop of green.
How to Make Creamy Tuscan Spaghetti with Jumbo Scallops Recipe
Step 1: Cook the Spaghetti
Start by boiling your spaghetti in generously salted water until it reaches that perfect al dente texture. Don’t forget to reserve about a half cup of the pasta water before draining—that starchy liquid is your secret weapon for loosening the sauce if it gets too thick later.
Step 2: Sear the Jumbo Scallops
While the pasta cooks, pat your scallops dry with a paper towel to ensure a perfect sear. Season them simply with salt and pepper. Heat olive oil in a skillet over medium-high heat, then place the scallops carefully in the pan. Let them develop a gorgeous golden crust on each side by searing 2 to 3 minutes per side. Remove the scallops and set them aside to keep warm.
Step 3: Build the Creamy Sauce
Reduce the heat to medium and melt the butter in the same skillet, letting it pick up all those leftover scallop flavors. Add the minced garlic and sauté it briefly for 30 seconds until fragrant. Toss in the cherry tomatoes and sun-dried tomatoes, cooking them down until soft and juicy—about 2 to 3 minutes. Then stir in the baby spinach, letting it gently wilt into the sauce’s warmth.
Step 4: Add Dairy and Seasonings
Pour in the heavy cream and bring the mixture to a gentle simmer. Stir in the grated Parmesan cheese and red pepper flakes, if using. This is where the sauce thickens into that signature creamy, dreamy texture. Adjust the seasoning with salt and black pepper to your liking.
Step 5: Combine Pasta and Sauce
Add your cooked spaghetti back into the skillet and toss everything together, coating the noodles beautifully with the creamy sauce. If it feels too thick, gradually stir in some reserved pasta water until it reaches your desired consistency.
Step 6: Plate and Top with Scallops
Divide the creamy pasta onto plates and crown each portion with the golden jumbo scallops. Add fresh basil and extra Parmesan on top if you like, and get ready to indulge in pure deliciousness!
How to Serve Creamy Tuscan Spaghetti with Jumbo Scallops Recipe
Garnishes
A sprinkle of freshly chopped basil adds more than just vibrant color—it lifts the dish with a fresh herbal aroma that beautifully contrasts the richness of the sauce. Extra Parmesan cheese is always a welcome finish to enhance the savory depth.
Side Dishes
Light, crisp sides work wonderfully here. Think a simple green salad with lemon vinaigrette or roasted asparagus with a drizzle of olive oil. The goal is to balance the decadence of the Creamy Tuscan Spaghetti with Jumbo Scallops Recipe with some bright, fresh elements.
Creative Ways to Present
For an elegant touch, serve the pasta in wide, shallow bowls to showcase the scallops resting atop the spaghetti. Alternatively, twirl portions of spaghetti onto plates with tongs, so each serving feels thoughtfully plated. A few extra sun-dried tomatoes or whole basil leaves scattered on top add an Instagram-worthy finish that tastes as good as it looks.
Make Ahead and Storage
Storing Leftovers
You can store leftover Creamy Tuscan Spaghetti with Jumbo Scallops in an airtight container in the refrigerator for up to 2 days. Keep the scallops separate if possible to prevent them from becoming rubbery, then gently reheat just before serving.
Freezing
This dish is best enjoyed fresh, but if you must freeze it, store the pasta without scallops in a freezer-safe container for up to 1 month. Thaw overnight in the fridge and reheat carefully on the stove to keep the creamy sauce silky and not grainy.
Reheating
When reheating, warm the pasta gently over low heat, stirring frequently. Add a splash of cream or reserved pasta water to revive the sauce’s luscious texture. Reheat the scallops separately for a short time to avoid overcooking, then combine before serving.
FAQs
Can I use frozen scallops for this recipe?
Yes, you can use frozen scallops if fresh ones aren’t available. Just make sure to thaw them completely and pat them dry to achieve that perfect sear and avoid excess moisture in the pan.
What if I don’t have sun-dried tomatoes?
If you can’t find sun-dried tomatoes, try substituting with roasted red peppers for a sweet, smoky flavor or omit them altogether—the dish will still be delicious!
Is there a substitute for heavy cream?
For a lighter version, you can use half-and-half or a blend of milk and cream cheese. Just note the sauce won’t be quite as rich and may need a little extra thickening.
Can I make this recipe vegetarian?
To turn this into a vegetarian dish, omit the scallops and add sautéed mushrooms or artichoke hearts for a savory, satisfying protein alternative.
How spicy is the dish with red pepper flakes?
The red pepper flakes add a gentle warmth rather than strong heat, but you can always adjust the amount or leave them out if you prefer a milder flavor.
Final Thoughts
This Creamy Tuscan Spaghetti with Jumbo Scallops Recipe is a shining example of how a few simple ingredients can come together to create something truly special. Rich, flavorful, and easy to make, it’s a dish that never fails to impress whether you’re cooking for loved ones or a cozy night in. Give it a try—you just might find your new favorite pasta!
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Creamy Tuscan Spaghetti with Jumbo Scallops Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Description
Experience the rich and flavorful Creamy Tuscan Spaghetti with Jumbo Scallops, a luxurious seafood dish featuring perfectly seared scallops served over a luscious garlic cream sauce with spinach, sun-dried tomatoes, and Parmesan cheese. This Italian-inspired recipe combines tender pasta and succulent scallops for a delightful main course that’s perfect for a special dinner or seafood craving.
Ingredients
For the Pasta and Sauce
- 12 ounces spaghetti
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 4 cloves garlic, minced
- 1 cup cherry tomatoes, halved
- 1/2 cup sun-dried tomatoes, chopped
- 2 cups baby spinach
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1/4 teaspoon red pepper flakes (optional)
- Salt and black pepper to taste
For the Scallops
- 1 pound jumbo sea scallops, patted dry
- Salt and pepper to taste
- Fresh basil (optional)
- Additional Parmesan cheese (optional)
For Garnish
Instructions
- Cook the Spaghetti: Bring a large pot of salted water to a boil. Add the spaghetti and cook until al dente according to package instructions. Reserve 1/2 cup of pasta water before draining the pasta. Set the spaghetti aside.
- Season the Scallops: Pat the scallops thoroughly dry with paper towels to ensure a good sear. Season both sides with salt and black pepper.
- Sear the Scallops: Heat olive oil in a large skillet over medium-high heat. Add the scallops and sear for 2 to 3 minutes on each side until they develop a golden crust and are cooked through. Remove scallops from the skillet and set aside.
- Prepare the Sauce Base: Reduce the skillet heat to medium and melt the butter. Add the minced garlic and sauté for about 30 seconds until fragrant, being careful not to burn it.
- Cook the Tomatoes and Spinach: Stir in the halved cherry tomatoes and chopped sun-dried tomatoes. Cook for 2 to 3 minutes until the tomatoes soften. Add the baby spinach and cook until wilted, stirring occasionally.
- Add Cream and Cheese: Pour in the heavy cream and bring the mixture to a gentle simmer. Stir in the grated Parmesan cheese and red pepper flakes (if using), allowing the sauce to thicken slightly.
- Combine Pasta and Sauce: Add the cooked spaghetti back into the skillet. Toss everything together to evenly coat the pasta with the creamy sauce, adding reserved pasta water gradually as needed to loosen the sauce to your desired consistency.
- Plate and Garnish: Serve the creamy Tuscan spaghetti on plates and top each serving with the seared jumbo scallops. Garnish with fresh basil leaves and additional Parmesan cheese if desired.
Notes
- Ensure scallops are thoroughly dried before searing to achieve a perfect golden crust and prevent steaming.
- If scallops are unavailable, you can substitute with shrimp or chicken breasts for a different protein option.
- Adjust red pepper flakes to your heat preference or omit for a milder flavor.
- Reserve pasta water is key for loosening the sauce without diluting flavor—add slowly and as needed.
