Creamy Tuscan Spaghetti with Jumbo Scallops combines the richness of a creamy Tuscan-style sauce with the delicate, sweet flavor of perfectly seared jumbo scallops. This dish is perfect for a special dinner, offering a luxurious and flavorful experience.Here’s how to make Creamy Tuscan Spaghetti with Jumbo Scallops:
Creamy Tuscan Spaghetti with Jumbo Scallops Recipe
Ingredients:
For the Spaghetti:
- 8 oz spaghetti (or your preferred pasta)
- Salt, for water
For the Creamy Tuscan Sauce:
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 4 cloves garlic, minced
- 1 small onion, finely chopped
- 1 cup sun-dried tomatoes (oil-packed, drained and chopped)
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1/4 cup chicken broth (or white wine, optional for a different flavor)
- 1/2 teaspoon Italian seasoning (or dried basil and oregano)
- Salt and freshly ground black pepper, to taste
- A pinch of red pepper flakes (optional, for heat)
- 1/2 cup fresh spinach (or more for added color and flavor)
For the Jumbo Scallops:
- 8-10 jumbo scallops (fresh or thawed, patted dry)
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- Salt and freshly ground black pepper, to taste
- Fresh lemon juice (optional, for garnish)
- Fresh parsley (optional, for garnish)
Instructions:
For the Spaghetti:
- Cook the Pasta:
- Bring a large pot of salted water to a boil. Add the spaghetti and cook according to the package instructions until al dente. Drain the pasta, reserving about 1/2 cup of pasta water, and set aside.
For the Creamy Tuscan Sauce:
- Sauté the Garlic and Onion:
- In a large skillet or saucepan, heat the olive oil and butter over medium heat. Add the minced garlic and chopped onion. Sauté for 2-3 minutes until fragrant and the onion becomes translucent.
- Add Sun-Dried Tomatoes:
- Stir in the sun-dried tomatoes and cook for another minute. The tomatoes will infuse the sauce with their rich flavor.
- Make the Cream Sauce:
- Add the heavy cream to the pan, stirring to combine with the garlic and onion. Bring the mixture to a simmer and cook for 3-4 minutes until it thickens slightly.
- Add Broth and Seasoning:
- Pour in the chicken broth (or white wine) and stir. Add the Parmesan cheese, Italian seasoning, salt, black pepper, and red pepper flakes (if using). Stir until the cheese is fully melted and the sauce is smooth.
- Add Spinach:
- Stir in the spinach and cook for another 2-3 minutes until the spinach wilts and softens. If the sauce becomes too thick, add a little bit of reserved pasta water to reach the desired consistency.
- Toss the Pasta:
- Add the cooked spaghetti to the sauce and toss to combine, making sure the pasta is well coated. Adjust seasoning with more salt, pepper, or red pepper flakes if needed.
For the Jumbo Scallops:
- Sear the Scallops:
- Pat the scallops dry with paper towels to remove excess moisture. Season both sides with salt and freshly ground black pepper.
- Cook the Scallops:
- In a separate large skillet, heat 1 tablespoon of olive oil and 1 tablespoon of butter over medium-high heat. When the pan is hot, add the scallops. Do not overcrowd the pan; if necessary, cook them in batches.
- Sear the scallops for 2-3 minutes per side, until a golden-brown crust forms and they are just opaque in the center. Be careful not to overcook them, as scallops cook quickly.
- Finish with Lemon:
- Squeeze a little fresh lemon juice over the scallops for brightness and extra flavor, if desired.
Assembling the Dish:
- Plate the Dish:
- Divide the creamy Tuscan spaghetti among plates. Arrange the seared jumbo scallops on top of the pasta.
- Garnish:
- Garnish with fresh parsley and additional grated Parmesan cheese, if desired. A drizzle of extra olive oil can also be added for richness.
Serving Suggestions:
- Side Salad: Serve with a fresh side salad, such as a simple arugula or mixed green salad with a lemon vinaigrette.
- Wine Pairing: Pair with a crisp white wine, such as Sauvignon Blanc, Pinot Grigio, or Chardonnay, to complement the creamy sauce and scallops.
Tips:
- Scallops: Make sure to use fresh or properly thawed scallops and pat them dry thoroughly before cooking. Excess moisture will prevent them from getting a good sear.
- Pasta: If you prefer another type of pasta, fettuccine or linguine also work well with this creamy sauce.
- Adjusting Creaminess: If you prefer a thicker sauce, reduce the cream a little longer. If it’s too thick, add more pasta water or a bit of milk to thin it out.
This Creamy Tuscan Spaghetti with Jumbo Scallops is a luxurious, flavorful dish that combines rich, creamy sauce, tender pasta, and perfectly seared scallops for a truly special meal. Enjoy!