Creamy Tuscan Spaghetti with Jumbo Scallops is a luxurious and flavorful dish that combines rich, creamy pasta with perfectly seared jumbo scallops. This dish is inspired by the vibrant flavors of Tuscan cuisine, with sun-dried tomatoes, spinach, garlic, and Parmesan adding depth to the creamy sauce. Here’s how you can make it:
Ingredients:
For the Pasta and Scallops:
- 8 oz spaghetti (or your preferred pasta)
- 8-10 jumbo scallops, cleaned and patted dry
- 1-2 tablespoons olive oil
- Salt and pepper, to taste
For the Creamy Sauce:
- 2 tablespoons butter
- 3 cloves garlic, minced
- 1/2 cup sun-dried tomatoes, chopped (drained if packed in oil)
- 1 cup fresh spinach, chopped
- 1 cup heavy cream
- 1/2 cup chicken broth (or white wine for a more intense flavor)
- 1/2 cup grated Parmesan cheese
- 1 teaspoon dried Italian seasoning (or fresh thyme)
- 1 tablespoon fresh basil, chopped (optional for garnish)
- Red pepper flakes (optional, for a bit of heat)
Instructions:
1. Cook the Pasta:
- Bring a large pot of salted water to a boil. Cook the spaghetti according to the package instructions, until al dente. Drain the pasta, reserving 1/2 cup of pasta water. Set aside.
2. Prepare the Scallops:
- Heat a large skillet over medium-high heat and add olive oil.
- Season the scallops with salt and pepper on both sides.
- Once the pan is hot, add the scallops and sear them for 2-3 minutes per side, or until they form a golden-brown crust and are opaque in the center. Remove from the skillet and set aside.
3. Make the Creamy Tuscan Sauce:
- In the same skillet, melt the butter over medium heat.
- Add the garlic and sauté for 30 seconds until fragrant.
- Stir in the sun-dried tomatoes and cook for 1-2 minutes, allowing them to soften and release their flavor.
- Add the spinach and cook for another 1-2 minutes until wilted.
- Pour in the heavy cream and chicken broth (or white wine). Bring the mixture to a simmer and cook for 2-3 minutes to reduce slightly.
- Stir in the Parmesan cheese, Italian seasoning, and a pinch of red pepper flakes if desired. Cook for another minute, stirring, until the sauce becomes thick and creamy. If the sauce gets too thick, add some reserved pasta water to thin it to your desired consistency.
4. Combine Pasta and Sauce:
- Add the cooked pasta to the sauce, tossing to coat the spaghetti evenly in the creamy sauce. If necessary, add a bit more pasta water to help the sauce coat the pasta.
5. Assemble the Dish:
- Divide the creamy Tuscan spaghetti among serving plates.
- Top each plate with the seared jumbo scallops.
- Garnish with fresh basil and an extra sprinkle of Parmesan cheese, if desired.
6. Serve:
- Serve immediately while the pasta and scallops are warm, with extra red pepper flakes or freshly cracked black pepper if desired.
Tips:
- If you can’t find jumbo scallops, you can use regular-sized scallops, but adjust the cooking time to ensure they don’t overcook.
- For extra flavor, drizzle a bit of extra virgin olive oil over the finished dish or top with a squeeze of lemon juice for brightness.
- You can substitute spinach with kale or arugula for a slightly different flavor.
This Creamy Tuscan Spaghetti with Jumbo Scallops is a decadent and satisfying dish that’s sure to impress anyone you serve it to!