Creamy Tuscan Spaghetti with Jumbo Scallops

Here’s a luxurious and flavorful recipe for Creamy Tuscan Spaghetti with Jumbo Scallops. This dish combines perfectly seared scallops with a rich, creamy Tuscan-style sauce, making it an elegant meal.

Creamy Tuscan Spaghetti with Jumbo Scallops

Ingredients:

For the Scallops:

• 8-10 jumbo sea scallops
• 2 tablespoons olive oil
• 2 tablespoons butter
• Salt and pepper, to taste
• 1 teaspoon garlic powder
• 1 teaspoon paprika

For the Tuscan Sauce:

• 1 tablespoon olive oil
• 4 cloves garlic, minced
• 1 small onion, finely diced
• 1 cup sun-dried tomatoes, chopped
• 2 cups baby spinach, roughly chopped
• 1 cup heavy cream
• ½ cup chicken broth
• ½ cup grated Parmesan cheese
• 1 teaspoon Italian seasoning (or a mix of dried basil, oregano, and thyme)
• Salt and pepper, to taste
• Red pepper flakes (optional, for heat)

For the Spaghetti:

• 12 oz spaghetti
• Salt (for pasta water)

Garnish:

• Fresh basil or parsley, chopped
• Extra Parmesan cheese (for serving)

Instructions:

Cook the Pasta:

1. Boil the spaghetti: Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package instructions until al dente. Drain and set aside, reserving 1/2 cup of pasta water.

Prepare the Scallops:

2. Season the scallops: Pat the scallops dry with paper towels to remove excess moisture. Season them with salt, pepper, garlic powder, and paprika on both sides.
3. Sear the scallops: Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the scallops and sear for 2-3 minutes on each side until they develop a golden crust and are opaque in the center. Remove the scallops from the pan and set aside on a plate.

Make the Tuscan Sauce:

4. Sauté the garlic and onion: In the same skillet, add 1 tablespoon of olive oil (or use the leftover oil from the scallops). Add the diced onion and sauté for 3-4 minutes until softened. Add the minced garlic and cook for 1 minute until fragrant.
5. Add the sun-dried tomatoes: Stir in the chopped sun-dried tomatoes and cook for 2 minutes.
6. Make the creamy sauce: Pour in the chicken broth, followed by the heavy cream. Stir well and bring the mixture to a simmer. Add the Parmesan cheese and Italian seasoning, stirring until the cheese is melted and the sauce thickens slightly.
7. Add spinach: Stir in the chopped spinach and cook for 2-3 minutes until wilted. Taste and adjust seasoning with salt, pepper, and red pepper flakes if desired.

Combine the Sauce and Pasta:

8. Toss the pasta: Add the cooked spaghetti to the skillet and toss it in the creamy Tuscan sauce. If the sauce is too thick, use the reserved pasta water to loosen it to your desired consistency.

Serve the Scallops and Pasta:

9. Plate the pasta: Divide the creamy Tuscan spaghetti among plates or shallow bowls.
10. Top with scallops: Place the seared jumbo scallops on top of the spaghetti.
11. Garnish: Sprinkle with fresh basil or parsley and extra Parmesan cheese.

Recipe Notes:

• Scallop tips: Make sure the scallops are dry before searing to get a good crust. Do not overcrowd the pan; sear them in batches if needed.
• Creamy sauce variations: You can substitute the heavy cream with half-and-half or coconut milk for a lighter option.
• Sun-dried tomatoes: Use the oil-packed variety for extra flavor, but drain them before adding to the sauce.

Time and Temperature:

• Prep time: 15 minutes
• Cook time: 20 minutes
• Total time: 35 minutes

This Creamy Tuscan Spaghetti with Jumbo Scallops is an indulgent dish that blends rich flavors with fresh ingredients, perfect for a special dinner or a treat-yourself meal!