If you are ready to elevate your pasta game with something that feels like a romantic dinner in Tuscany, then the Creamy Tuscan Spaghetti with Jumbo Scallops Recipe is exactly what you need. This dish marries perfectly seared jumbo scallops with luscious, creamy sauce that’s bursting with fresh baby spinach, sun-dried tomatoes, and a hint of garlic and lemon. It’s rich but balanced, indulgent yet refreshing—and every bite is a celebration of flavor and texture that will make you want to cook it again and again.
Ingredients You’ll Need
This recipe relies on simple, quality ingredients that each contribute something essential to the final dish. From the tender jumbo scallops to the vibrant sun-dried tomatoes and fresh spinach, every component brings color, texture, and flavor to the party.
- 12 ounces spaghetti: The perfect pasta base that soaks up the creamy sauce beautifully.
- 1 tablespoon olive oil: For searing the scallops and adding a subtle fruity richness.
- 1 1/4 pounds jumbo sea scallops (patted dry): Dry scallops sear better and develop that gorgeous golden crust.
- Salt and black pepper to taste: To season and enhance every ingredient’s flavor.
- 2 tablespoons unsalted butter: Adds creaminess and a smooth finish to the sauce.
- 3 cloves garlic (minced): Infuses the sauce with aromatic warmth.
- 1/2 cup sun-dried tomatoes in oil (drained and chopped): Adds tangy sweetness and a burst of color.
- 1/2 teaspoon crushed red pepper flakes (optional): For gentle heat that awakens the palate.
- 1 cup heavy cream: Creates the ultra-silky, indulgent sauce.
- 1/2 cup chicken broth: Lightens the cream and brings depth of flavor.
- 1/2 cup grated Parmesan cheese: Melts into the sauce for that classic Italian savory tang.
- 3 cups fresh baby spinach: Wilted gently in the sauce to add freshness and a pop of green.
- 1 tablespoon lemon juice: Brightens and balances the richness perfectly.
- Chopped fresh parsley (for garnish): Adds a fresh herbal note that ties it all together.
How to Make Creamy Tuscan Spaghetti with Jumbo Scallops Recipe
Step 1: Cook the Spaghetti to Perfection
Bring a large pot of salted water to a rolling boil, then add the spaghetti and cook until just al dente. This ensures your pasta has a little bite and won’t become mushy once tossed in the sauce. Before draining, reserve half a cup of the pasta water—this little trick helps loosen your sauce later on, making everything silky and cohesive.
Step 2: Sear the Jumbo Scallops
While the pasta is cooking, heat the olive oil in a large skillet over medium-high heat. Season your scallops generously with salt and pepper. Once the skillet is hot, add the scallops and let them sear undisturbed for 2 to 3 minutes on one side. This gives them a beautifully browned crust. Flip them and cook for another 2 to 3 minutes until they’re just cooked through. Set them aside on a plate to keep warm—this step is key because the scallops will finish cooking with the sauce soon.
Step 3: Build the Creamy Tuscan Sauce
Reduce the heat to medium; then melt the butter in the same skillet, stirring up all those lovely browned bits left from the scallops. Add minced garlic and cook for about 30 seconds or until fragrant—not browned—to bring out its sweet, mellow character. Stir in chopped sun-dried tomatoes and red pepper flakes, cooking for another minute to release their flavors. Next, pour in the heavy cream and chicken broth, letting the mixture come to a gentle simmer. Now sprinkle in your grated Parmesan cheese and stir until melted and luxuriously creamy.
Step 4: Add Spinach, Lemon, and Spaghetti
Stir in the fresh baby spinach, watching it wilt down into the sauce. This adds freshness and beautiful color contrast. Add a splash of lemon juice for brightness that balances the richness of cream and cheese. Finally, toss in the drained spaghetti, gently mixing to coat every strand in the sauce. If needed, drizzle a little reserved pasta water to reach your desired sauce consistency—it helps the sauce cling beautifully to the pasta.
Step 5: Return the Scallops to Warm Through
Gently nestle the seared scallops back into the skillet to warm through for a minute or so. This way, all the flavors mingle, and the scallops stay tender and juicy, making every bite a perfect harmony of taste and texture.
How to Serve Creamy Tuscan Spaghetti with Jumbo Scallops Recipe
Garnishes
Fresh chopped parsley scattered on top brightens the dish with a burst of herbal freshness and adds pleasing green flecks against the creamy sauce and golden scallops. For an extra touch of luxury, feel free to sprinkle a bit more grated Parmesan cheese right before serving.
Side Dishes
This dish is rich and flavorful on its own, but pairing it with a crisp green salad dressed lightly with lemon vinaigrette complements the creaminess beautifully. Garlic bread or a warm crusty baguette is ideal for soaking up every last bit of sauce, making your meal completely satisfying.
Creative Ways to Present
For an elegant dinner, twirl the spaghetti neatly into small nests on each plate, then place the jumbo scallops on top like jewels. Drizzle any remaining sauce over the scallops and sprinkle with freshly chopped parsley. Serve garnished with lemon wedges to let guests add a fresh citrus kick if they wish—turning your creamy Tuscan feast into a restaurant-worthy masterpiece.
Make Ahead and Storage
Storing Leftovers
If you have leftovers of this Creamy Tuscan Spaghetti with Jumbo Scallops Recipe, store the pasta and scallops separately in airtight containers in the refrigerator. This helps preserve the texture and flavor of both components for up to 2 days.
Freezing
Freezing is not recommended for this dish since scallops and creamy sauces can become rubbery and separate in texture when thawed. For best results, enjoy fresh or refrigerate and consume soon after cooking.
Reheating
When reheating leftovers, gently warm the sauce and pasta in a skillet over low heat, adding a splash of cream or broth to loosen the sauce if it thickens too much. Add the scallops last, warming briefly to prevent them from becoming tough. Avoid microwaving as it can dry out both the pasta and scallops.
FAQs
Can I substitute shrimp for the jumbo scallops in this recipe?
Absolutely! Shrimp works wonderfully in this Creamy Tuscan Spaghetti with Jumbo Scallops Recipe. Just adjust the cooking time since shrimp tends to cook faster than scallops.
Do I have to use heavy cream, or can I use a lighter alternative?
Heavy cream is key to achieving that luscious texture in the sauce. Using a lighter milk or cream replacement may result in a thinner sauce that doesn’t stick as well to the pasta.
Can I prepare the sauce ahead of time?
You can prepare the sauce up to a day in advance and reheat it gently before tossing it with freshly cooked pasta and scallops. Just be sure to add fresh spinach at the end to maintain its vibrant color and texture.
What’s the best way to get a perfect sear on scallops?
Patting your scallops absolutely dry and making sure your pan and oil are hot before adding them is essential. Avoid overcrowding the pan to get that golden crust every time.
Is this recipe suitable for a pescatarian diet?
Yes! This Creamy Tuscan Spaghetti with Jumbo Scallops Recipe fits beautifully into a pescatarian lifestyle since it features seafood and no meat products.
Final Thoughts
Once you try the Creamy Tuscan Spaghetti with Jumbo Scallops Recipe, you’ll understand why it quickly becomes a beloved favorite. It’s a dish that tastes elegant but comes together with ease, perfect for impressing dinner guests or simply treating yourself to something truly special. Give it a go, and your kitchen will soon be filled with the irresistible aromas and flavors of Tuscan bliss!
Print
Creamy Tuscan Spaghetti with Jumbo Scallops Recipe
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Diet: Pescatarian
Description
Creamy Tuscan Spaghetti with Jumbo Scallops is a luxurious and flavorful seafood pasta dish featuring perfectly seared jumbo sea scallops served over spaghetti tossed in a rich, creamy sun-dried tomato and spinach sauce, finished with Parmesan cheese and fresh parsley for a delightful Italian-inspired main course.
Ingredients
Pasta
- 12 ounces spaghetti
- 1 tablespoon olive oil
Scallops
- 1 1/4 pounds jumbo sea scallops (patted dry)
- Salt and black pepper to taste
- 2 tablespoons unsalted butter
Sauce
- 3 cloves garlic (minced)
- 1/2 cup sun-dried tomatoes in oil (drained and chopped)
- 1/2 teaspoon crushed red pepper flakes (optional)
- 1 cup heavy cream
- 1/2 cup chicken broth
- 1/2 cup grated Parmesan cheese
- 3 cups fresh baby spinach
- 1 tablespoon lemon juice
Garnish
- Chopped fresh parsley
- Additional Parmesan cheese (optional)
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil and cook the spaghetti until al dente. Drain the pasta and reserve 1/2 cup of the pasta water for later use.
- Sear the Scallops: While the pasta cooks, heat the olive oil in a large skillet over medium-high heat. Season the scallops with salt and black pepper. Once the skillet is hot, add the scallops and sear them undisturbed for 2 to 3 minutes per side until they are golden brown and just cooked through. Transfer the scallops to a plate and set aside.
- Prepare the Sauce: Lower the skillet heat to medium and melt the unsalted butter. Add the minced garlic and sauté for 30 seconds until fragrant. Stir in the chopped sun-dried tomatoes and the optional crushed red pepper flakes, cooking for an additional minute to marry the flavors.
- Add Liquids and Cheese: Pour in the heavy cream and chicken broth, bringing the mixture to a gentle simmer. Stir in the grated Parmesan cheese and allow it to melt completely to create a smooth, creamy sauce.
- Incorporate Spinach and Lemon: Add the fresh baby spinach to the skillet, cooking until wilted. Stir in the lemon juice to brighten the sauce’s flavors.
- Combine Pasta and Sauce: Add the drained spaghetti back into the skillet and toss to coat the noodles thoroughly with the creamy sauce. If the sauce seems too thick, add a splash of the reserved pasta water to loosen it up and achieve the desired consistency.
- Reheat Scallops and Serve: Return the seared scallops to the skillet just to warm them through. Serve the pasta hot, garnished with chopped fresh parsley and additional Parmesan cheese if desired.
Notes
- Pat scallops dry thoroughly before searing to achieve a good golden crust.
- For variation, substitute scallops with shrimp or chicken based on preference.
- Use freshly grated Parmesan cheese to ensure a smooth, rich sauce texture.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-Inspired
