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Creamy Tuscan Spaghetti with Jumbo Scallops

Creamy Tuscan Spaghetti with Jumbo Scallops

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Creamy Tuscan Spaghetti with Jumbo Scallops combines rich, creamy pasta with the delicate sweetness of perfectly seared scallops, all infused with Italian-inspired flavors. This dish is easy to prepare but feels like a luxurious treat. Here’s a step-by-step recipe to make it:

 

Ingredients:

For the Tuscan Spaghetti:

  • 8 oz (225g) spaghetti (or your preferred pasta)
  • 2 tbsp olive oil (for searing scallops)
  • 1 lb (450g) jumbo scallops (about 8-10 scallops, depending on size)
  • 2 tbsp butter
  • 3 cloves garlic, minced
  • 1 cup heavy cream
  • 1/2 cup chicken broth (or vegetable broth for a lighter version)
  • 1/2 cup sun-dried tomatoes, chopped (jarred in oil, drained)
  • 1 cup fresh spinach (or more, to taste)
  • 1/2 cup grated Parmesan cheese
  • 1/4 tsp red pepper flakes (optional, for a little heat)
  • 1 tsp dried oregano
  • 1/2 tsp dried basil
  • Salt and pepper to taste
  • Fresh parsley, chopped (for garnish)

Instructions:

1. Cook the Spaghetti:

  • Bring a large pot of salted water to a boil. Cook the spaghetti according to the package instructions until al dente.
  • Drain the pasta, reserving about 1 cup of pasta cooking water. Set the pasta aside.

2. Prepare the Scallops:

  • Pat the jumbo scallops dry with paper towels to remove any moisture (this ensures a good sear).
  • Season the scallops with salt and pepper on both sides.
  • Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. When the oil is hot, add the scallops and cook for 2-3 minutes per side until golden brown and opaque in the center. Avoid crowding the pan; you may need to sear them in batches.
  • Once cooked, transfer the scallops to a plate and set them aside.

3. Make the Creamy Tuscan Sauce:

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