Here’s a decadent recipe for Jumbo Creamy Tuscan Spaghetti with Scallops—a rich and flavorful dish that combines perfectly seared jumbo scallops with a creamy, garlicky Tuscan-inspired sauce and spaghetti. This is a true treat for special occasions or any night when you want to elevate your dinner!
Ingredients:
For the Scallops:
- 12-16 jumbo scallops, patted dry
- 1 tbsp olive oil
- 1 tbsp butter
- Salt and pepper, to taste
For the Tuscan Spaghetti:
- 12 oz spaghetti (or your favorite pasta)
- 1 tbsp olive oil
- 3 cloves garlic, minced
- 1/2 cup sun-dried tomatoes, chopped
- 1/2 cup baby spinach (fresh or frozen, thawed and drained if frozen)
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1/2 tsp dried oregano (or fresh, finely chopped)
- 1/4 tsp red pepper flakes (optional, for a little heat)
- Salt and pepper, to taste
- Fresh basil or parsley for garnish (optional)
Instructions:
1. Prepare the Spaghetti:
- Cook the spaghetti according to the package instructions in salted boiling water until al dente. Drain the pasta, reserving about 1/2 cup of pasta water for later. Set the pasta aside.
2. Sear the Scallops:
- Heat olive oil and butter in a large skillet over medium-high heat.
- Season the scallops with salt and pepper on both sides.
- Once the skillet is hot, add the scallops to the pan. Sear them for about 2-3 minutes per side until golden brown and cooked through (the internal temperature of scallops should reach 125°F). Remove the scallops from the skillet and set aside.
3. Make the Creamy Tuscan Sauce:
- In the same skillet, add olive oil and sauté the garlic for about 1 minute until fragrant.
- Add the sun-dried tomatoes and spinach (if using fresh spinach, cook it down for a couple of minutes) and stir for another 2-3 minutes.
- Pour in the heavy cream and bring the mixture to a gentle simmer. Stir frequently and let the sauce cook for about 5 minutes until it thickens slightly.
- Stir in the Parmesan cheese, oregano, and red pepper flakes (if using). Taste and adjust the seasoning with salt and pepper.
- Add a bit of the reserved pasta water if the sauce is too thick or you want a silkier texture.
4. Combine Pasta and Sauce:
- Add the cooked spaghetti to the creamy sauce, tossing gently to coat the pasta. If the sauce is too thick, you can add a little more pasta water to loosen it up.
5. Assemble the Dish:
- Plate the creamy Tuscan spaghetti and top with the seared scallops.
- Garnish with fresh basil or parsley, and a sprinkle of Parmesan cheese, if desired.
Tips:
- For extra flavor, you can add a splash of white wine to the sauce before adding the cream, letting it cook off for 2-3 minutes for a deeper, richer taste.
- If you prefer a lighter sauce, you can swap half of the heavy cream with milk or half-and-half.
- Be careful not to overcook the scallops; they cook quickly and can become rubbery if left too long in the pan.
This Jumbo Creamy Tuscan Spaghetti with Scallops is a luxurious dish that combines creamy pasta with the delicate flavor of perfectly seared scallops. It’s rich, savory, and absolutely irresistible! Enjoy your gourmet meal!