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
Scale
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
