Creamy Tuscan Spaghetti with Jumbo Scallops combines rich, garlicky, creamy pasta with perfectly seared, juicy scallops. The dish is bursting with flavor from the sun-dried tomatoes, spinach, and a touch of Parmesan, creating an indulgent, restaurant-quality meal. This recipe is elegant yet easy to prepare, making it perfect for a special dinner or a luxurious weeknight treat.
Here’s how to make it:
Creamy Tuscan Spaghetti with Jumbo Scallops
Ingredients:
For the Spaghetti:
- 8 oz spaghetti (or your favorite pasta)
- 1 tablespoon olive oil (for the pasta water)
- Salt (for pasta water)
For the Creamy Tuscan Sauce:
- 2 tablespoons unsalted butter
- 3 cloves garlic, minced
- 1/2 cup sun-dried tomatoes, chopped (use oil-packed for extra flavor)
- 1 cup heavy cream
- 1/2 cup chicken broth (or vegetable broth)
- 1/2 cup freshly grated Parmesan cheese
- 1 teaspoon Italian seasoning
- 1/4 teaspoon crushed red pepper flakes (optional, for a little heat)
- 1 1/2 cups fresh spinach, chopped
- Salt and black pepper, to taste
For the Jumbo Scallops:
- 8-10 jumbo scallops (about 1 lb)
- 1 tablespoon olive oil
- 1 tablespoon butter
- Salt and black pepper, to taste
Instructions:
1. Prepare the Pasta:
- Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package directions until al dente (about 9-10 minutes).
- Drain, reserving about 1/2 cup of pasta cooking water, and set aside.
2. Cook the Scallops:
- While the pasta is cooking, pat the scallops dry with paper towels (important for a nice sear).
- Season both sides of the scallops with salt and black pepper.
- In a large skillet, heat 1 tablespoon of olive oil and 1 tablespoon of butter over medium-high heat until hot and shimmering.
- Add the scallops to the pan, being careful not to overcrowd them. You may need to cook them in batches.
- Sear the scallops for about 2-3 minutes per side until a golden crust forms and they are cooked through (they should be opaque in the center).
- Once cooked, remove the scallops from the skillet and set them aside.
3. Make the Creamy Tuscan Sauce:
- In the same skillet, lower the heat to medium and add 2 tablespoons of butter. Once melted, add the minced garlic and cook for 1 minute until fragrant.
- Add the chopped sun-dried tomatoes and cook for an additional 1-2 minutes, allowing the flavors to meld together.
- Stir in the heavy cream, chicken broth, Italian seasoning, and crushed red pepper flakes (if using). Bring the mixture to a gentle simmer.
- Let it simmer for about 3-4 minutes, or until the sauce thickens slightly.
- Stir in the fresh spinach and cook until wilted, about 1-2 minutes.
- Add the Parmesan cheese, and stir until it’s fully melted and the sauce is smooth. Season with salt and black pepper to taste.
4. Combine Pasta and Sauce:
- Add the cooked spaghetti to the creamy sauce, tossing to coat the pasta well. If the sauce is too thick, add a little of the reserved pasta water until you reach your desired consistency.
5. Plate the Dish:
- Divide the creamy Tuscan spaghetti among serving plates.
- Arrange the seared scallops on top of the pasta.
- Garnish with extra Parmesan and fresh basil or parsley for color and added freshness.
- Optionally, drizzle with a little extra virgin olive oil for richness.
Why This Recipe Works:
- Creamy Sauce: The heavy cream, Parmesan, and sun-dried tomatoes create a luxurious, velvety sauce that’s perfectly balanced with a bit of acidity from the tomatoes and a rich, savory depth.
- Seared Scallops: Scallops are quick to cook and add a delicate sweetness and texture to the dish. Searing them until golden brown gives them a perfect crispy exterior while keeping them tender inside.
- Flavors: The combination of garlic, sun-dried tomatoes, spinach, and Italian seasoning provides a full, balanced flavor that complements the sweetness of the scallops and the richness of the creamy sauce.
Tips & Variations:
- For a Gluten-Free Version: Use gluten-free pasta to make this recipe gluten-free.
- Make It Spicy: Add more crushed red pepper flakes or even a little bit of hot sauce to give the sauce a bit of heat.
- Add Veggies: You can add more veggies like roasted red peppers, mushrooms, or zucchini to the sauce for extra texture and flavor.
- Add White Wine: A splash of white wine (like Sauvignon Blanc) in the sauce can add depth and a slightly tangy note.
Serving Suggestions:
- Serve the Creamy Tuscan Spaghetti with Jumbo Scallops alongside a green salad with a light vinaigrette or some garlic bread to soak up the creamy sauce.
- A glass of chilled Chardonnay or Pinot Grigio pairs beautifully with the richness of the dish.
This Creamy Tuscan Spaghetti with Jumbo Scallops is a showstopper that combines tender, seared scallops with a creamy, garlicky pasta that will have everyone coming back for seconds. The balance of flavors and textures makes it a perfect dish for any occasion!