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
Scale
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.
