Creamy Tuscan Spaghetti with Jumbo Scallops is a decadent dish that combines tender scallops with a rich, flavorful creamy sauce, and al dente spaghetti. The addition of sun-dried tomatoes, garlic, and spinach creates an irresistible Tuscan-style twist. Here’s a recipe to make this dish at home:
Ingredients:
For the Scallops:
- 1 lb jumbo scallops (about 10-12 scallops)
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- Salt and freshly ground black pepper, to taste
- 1/2 teaspoon paprika (optional, for color and flavor)
For the Pasta and Sauce:
- 12 oz spaghetti (or your choice of pasta)
- 2 tablespoons olive oil
- 4-5 cloves garlic, minced
- 1/2 cup sun-dried tomatoes, chopped (packed in oil)
- 1/2 cup white wine (such as Chardonnay, optional)
- 1 cup heavy cream
- 1/2 cup chicken broth (or vegetable broth)
- 1/2 teaspoon Italian seasoning
- 1/2 teaspoon crushed red pepper flakes (optional, for a bit of heat)
- Salt and freshly ground black pepper, to taste
- 2 cups fresh spinach, chopped
- 1/2 cup grated Parmesan cheese
- 1 tablespoon fresh basil, chopped (optional for garnish)
- Extra grated Parmesan for serving
Instructions:
1. Cook the Spaghetti:
- Bring a large pot of salted water to a boil. Cook the spaghetti according to the package instructions until al dente, about 9-10 minutes. Drain, reserving about 1/2 cup of pasta water, and set aside.
2. Sear the Scallops:
- Pat the scallops dry with paper towels to remove excess moisture. This helps them sear better.
- Heat olive oil and butter in a large skillet over medium-high heat.
- Season the scallops with salt, pepper, and paprika (optional).
- When the skillet is hot, add the scallops and sear them for 2-3 minutes per side, until golden brown and cooked through (the internal temperature should be 120°F). Remove from the skillet and set aside.
3. Prepare the Creamy Sauce:
- In the same skillet, add olive oil and sauté the minced garlic for about 1 minute, until fragrant.
- Add the chopped sun-dried tomatoes and cook for another 2 minutes to soften.
- Pour in the white wine (if using), scraping the bottom of the pan to release any browned bits. Let the wine cook down for 1-2 minutes.
- Add the chicken broth, heavy cream, Italian seasoning, and red pepper flakes (if using). Stir everything together and bring the sauce to a simmer. Let it cook for 4-5 minutes, allowing the sauce to thicken slightly.
- Season with salt and pepper to taste.
4. Finish the Sauce:
- Add the fresh spinach to the sauce and stir until it wilts down, about 1-2 minutes.
- Stir in the grated Parmesan cheese until it melts into the sauce, creating a smooth, creamy texture.
- If the sauce seems too thick, you can add some reserved pasta water to adjust the consistency.
5. Combine the Pasta:
- Add the cooked spaghetti to the sauce, tossing to coat the pasta evenly with the creamy sauce. Let it heat through for 1-2 minutes.
6. Serve:
- Plate the creamy Tuscan spaghetti and top each serving with the seared jumbo scallops.
- Garnish with fresh basil and extra grated Parmesan cheese if desired.
Tips:
- Scallops: Don’t overcrowd the pan when searing the scallops. If you’re making a larger batch, sear them in batches to ensure they cook properly.
- Wine: If you prefer not to use wine, you can substitute with additional chicken broth or even a splash of lemon juice for acidity.
- Cream: For a lighter version, you can use half-and-half instead of heavy cream, but the sauce will be less rich.
Enjoy your Creamy Tuscan Spaghetti with Jumbo Scallops! It’s a luxurious meal perfect for special occasions or an indulgent weeknight dinner.