🍝 Creamy Tuscan Spaghetti with Jumbo Scallops
🍽️ Serves: 2–3 | ⏱️ Time: 25–30 minutes
🧾 Ingredients:
For the Jumbo Scallops:
-
6–8 large sea scallops (dry-packed)
-
Salt and pepper
-
1 tbsp olive oil
-
1 tbsp butter
For the Tuscan Cream Sauce:
-
200–250 g spaghetti (or linguine)
-
2 tbsp olive oil or butter
-
3 cloves garlic, minced
-
½ small onion or shallot, finely chopped
-
⅓ cup sun-dried tomatoes (in oil), chopped
-
1 cup heavy cream
-
½ cup grated Parmesan
-
2 handfuls fresh baby spinach
-
Salt and black pepper, to taste
-
Optional: pinch of red pepper flakes, lemon zest
🔥 Instructions:
1. Cook the pasta:
-
Boil spaghetti in salted water until al dente. Reserve ½ cup pasta water, then drain.
2. Sear the scallops:
-
Pat scallops very dry with paper towels. Season both sides with salt and pepper.
-
Heat olive oil and butter in a skillet over medium-high heat.
-
Sear scallops for 1½–2 minutes per side until golden and opaque. Remove and set aside (don’t overcook!).
3. Make Tuscan cream sauce:
-
In the same pan, reduce heat to medium. Add a touch more oil or butter if needed.
-
Sauté onion for 2–3 min until soft, then add garlic and cook 30 sec.
-
Stir in sun-dried tomatoes and cook another minute.
-
Add cream and bring to a gentle simmer for 2–3 minutes until slightly thickened.
-
Stir in Parmesan cheese and spinach until wilted.
-
Season with salt, pepper, and optional red pepper flakes or lemon zest.
4. Combine pasta and sauce:
-
Add cooked spaghetti to the sauce. Toss to coat, adding reserved pasta water a little at a time until creamy.
5. Plate and serve:
-
Twirl pasta onto plates and top with seared scallops.
-
Garnish with extra Parmesan, cracked pepper, and fresh basil or parsley if desired.
🍷 Pairing Tip:
Serve with a chilled glass of Pinot Grigio or Chardonnay, and a side of garlic bread or roasted asparagus.
Would you like a low-carb (zucchini noodles) version or to substitute shrimp or chicken?