Creamy Tuscan Spaghetti with Jumbo Scallops is a rich, flavorful dish that combines the creamy goodness of a Tuscan-style sauce with perfectly seared jumbo scallops and pasta. The sauce typically features garlic, sun-dried tomatoes, spinach, and cream, creating a mouthwatering contrast with the delicate scallops.
Here’s a recipe for you to try:
Ingredients:
For the Pasta and Scallops:
- 12 oz spaghetti (or any pasta of your choice)
- 1 lb jumbo scallops (about 8-12, depending on size)
- 2 tbsp olive oil
- Salt and pepper (to taste)
- 1 tbsp unsalted butter (for searing the scallops)
For the Creamy Tuscan Sauce:
- 2 tbsp olive oil
- 3 cloves garlic, minced
- 1/2 cup sun-dried tomatoes, chopped (oil-packed for best flavor)
- 1/2 cup chicken broth (or vegetable broth)
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1 cup fresh spinach, chopped
- 1/4 tsp red pepper flakes (optional, for heat)
- Salt and pepper to taste
- Fresh basil (for garnish, optional)
Instructions:
1. Prepare the pasta:
- Cook the spaghetti according to the package instructions. Drain and set aside, reserving 1/2 cup of pasta water.
2. Cook the scallops:
- Pat the scallops dry with paper towels and season with salt and pepper on both sides.
- In a large skillet, heat 1 tbsp of olive oil and 1 tbsp of butter over medium-high heat.
- Once the butter is melted and sizzling, add the scallops in a single layer. Sear for about 2-3 minutes per side (depending on size), until they are golden brown and opaque in the center. Remove from the skillet and set aside.
3. Make the creamy Tuscan sauce:
- In the same skillet, add 2 tbsp of olive oil over medium heat. Add the minced garlic and sauté for 30 seconds, until fragrant.
- Add the sun-dried tomatoes and sauté for 1-2 minutes.
- Pour in the chicken broth, scraping up any browned bits from the bottom of the skillet.
- Stir in the heavy cream, Parmesan cheese, spinach, and red pepper flakes (if using). Simmer for 3-4 minutes, stirring occasionally, until the sauce thickens slightly.
- Season with salt and pepper to taste.
4. Combine the pasta and sauce:
- Add the cooked spaghetti to the skillet with the creamy Tuscan sauce. Toss to coat the pasta evenly, adding some reserved pasta water if needed to thin the sauce to your desired consistency.
5. Assemble the dish:
- Divide the creamy Tuscan spaghetti onto plates, and top with the seared jumbo scallops. Garnish with fresh basil and additional grated Parmesan cheese if desired.
Tips:
- For extra flavor, you can add a squeeze of lemon juice over the scallops just before serving to brighten the dish.
- If you don’t have sun-dried tomatoes, you can use regular diced tomatoes, but the flavor won’t be as intense.
This recipe brings together rich flavors and delicate textures, making it perfect for a special dinner or to treat yourself to something indulgent!