Indulge in this decadent and flavorful Creamy Tuscan Spaghetti with Jumbo Scallops, where rich, creamy sauce meets the tender sweetness of perfectly seared jumbo scallops. Infused with garlic, sun-dried tomatoes, spinach, and a hint of Parmesan, this dish combines classic Tuscan flavors with a seafood twist that elevates traditional pasta to a gourmet experience. Whether for a romantic dinner or an impressive gathering, this dish will impress with its velvety texture and deep, satisfying flavors.
Ingredients:
For the Seared Scallops:
- 8–10 jumbo sea scallops
- 2 tbsp olive oil
- Salt and pepper (to taste)
- 1 tbsp unsalted butter
For the Creamy Tuscan Sauce:
- 3 tbsp olive oil
- 4 cloves garlic, minced
- 1 small onion, finely chopped
- 1 cup sun-dried tomatoes, chopped
- 2 cups baby spinach leaves
- 1 ½ cups heavy cream
- ¾ cup grated Parmesan cheese
- 1 tsp dried basil
- 1 tsp Italian seasoning
- Salt and pepper (to taste)
- 1 tbsp lemon juice
For the Spaghetti:
- 400g spaghetti
- Salt (for pasta water)
- Fresh parsley, chopped (for garnish)
Instructions:
- Cook the Spaghetti:
Bring a large pot of salted water to a boil. Cook the spaghetti according to package instructions until al dente. Drain and set aside, reserving ½ cup of pasta water for later use. - Prepare the Scallops:
Pat the scallops dry with paper towels to ensure a nice sear. Season both sides with salt and pepper. In a large skillet, heat olive oil over medium-high heat. Add the scallops and sear for 2-3 minutes on each side, until they are golden brown and opaque in the center. Remove scallops from the pan and set aside. - Make the Creamy Tuscan Sauce:
In the same skillet, add olive oil and sauté the minced garlic and chopped onion until fragrant and translucent (about 2-3 minutes). Stir in the sun-dried tomatoes and cook for another 2 minutes.Add the heavy cream, Parmesan cheese, dried basil, and Italian seasoning. Stir well to combine and let the sauce simmer for 3-4 minutes until it thickens. Season with salt, pepper, and lemon juice. Toss in the spinach and allow it to wilt into the sauce. - Combine the Pasta:
Add the cooked spaghetti to the creamy Tuscan sauce and toss to coat. If the sauce is too thick, gradually add the reserved pasta water until you achieve the desired consistency. - Serve:
Plate the creamy spaghetti and top with the seared jumbo scallops. Garnish with fresh parsley and an extra sprinkle of Parmesan cheese. Serve immediately and enjoy this luxurious Italian dish!