🍝 Creamy Tuscan Spaghetti with Jumbo Scallops
Ingredients:
For the Pasta:
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8 oz spaghetti
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2 tbsp olive oil
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3 cloves garlic, minced
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1/2 cup sun-dried tomatoes (in oil), drained and sliced
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2 cups fresh spinach
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1 cup heavy cream
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1/2 cup grated Parmesan cheese
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Salt and pepper to taste
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Optional: pinch of red pepper flakes
For the Scallops:
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1 lb jumbo sea scallops (about 8–10)
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Salt and pepper
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1 tbsp olive oil
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1 tbsp butter
👩🍳 Instructions:
1. Prep the Pasta:
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Cook spaghetti in salted boiling water until al dente. Reserve 1/2 cup pasta water, then drain and set aside.
2. Sear the Scallops:
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Pat scallops dry with paper towels (important for a good sear). Season both sides with salt and pepper.
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Heat olive oil and butter in a skillet over medium-high heat.
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Add scallops and sear for 2–3 minutes per side until golden brown and opaque in the center. Remove and set aside.
3. Make the Creamy Tuscan Sauce:
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In the same skillet, lower heat to medium. Add garlic and sauté until fragrant (about 30 seconds).
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Stir in sun-dried tomatoes and cook for another minute.
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Pour in heavy cream and simmer 2–3 minutes until slightly thickened.
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Stir in Parmesan, then add spinach. Cook until wilted.
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Add cooked spaghetti and toss to coat. Use reserved pasta water to loosen sauce if needed.
4. Assemble:
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Plate the creamy spaghetti and top with seared scallops.
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Garnish with extra Parmesan, cracked black pepper, or chopped basil.
🍷 Pairing Suggestion:
Serve with a glass of crisp white wine like Pinot Grigio or Sauvignon Blanc and crusty bread for soaking up the sauce.
Would you like a dairy-free or gluten-free version of this recipe?