Creamy Tuscan Spaghetti with Jumbo Scallops is an exquisite dish that combines the richness of creamy garlic sauce, the earthiness of sun-dried tomatoes, and the delicate sweetness of perfectly seared scallops. This decadent pasta is infused with the bold flavors of Tuscan herbs and spices, creating a mouthwatering experience that will transport your taste buds to the sun-soaked coasts of Italy. Whether it’s a special occasion or just a night to indulge, this dish promises to impress. It’s a culinary masterpiece that’s surprisingly easy to prepare, bringing restaurant-quality dining right to your table.
Ingredients:
- 12 oz spaghetti
- 1 lb jumbo scallops, cleaned and patted dry
- 2 tablespoons olive oil
- 1 tablespoon butter
- 4 cloves garlic, minced
- 1/2 cup sun-dried tomatoes, chopped
- 1/2 cup heavy cream
- 1/4 cup chicken broth (or white wine for extra flavor)
- 1/2 cup freshly grated Parmesan cheese
- 1 teaspoon Italian seasoning
- 1/2 teaspoon crushed red pepper flakes (optional)
- Salt and freshly ground black pepper, to taste
- Fresh basil or parsley for garnish
Instructions:
- Start by boiling a large pot of salted water. Add the spaghetti and cook according to the package instructions until al dente. Drain and set aside, reserving 1/2 cup of pasta water for later use.
- While the pasta is cooking, heat a large skillet over medium-high heat. Add 1 tablespoon of olive oil and 1 tablespoon of butter to the pan. Once melted and hot, add the jumbo scallops to the skillet.
- Sear the scallops for about 2-3 minutes per side until they are golden brown and cooked through. Remove from the skillet and set aside on a plate.
- In the same skillet, reduce the heat to medium. Add the remaining tablespoon of olive oil and minced garlic. Sauté the garlic for 1 minute, being careful not to burn it.
- Stir in the chopped sun-dried tomatoes and cook for an additional 2 minutes to soften them and enhance their flavor.
- Pour in the chicken broth (or white wine) and bring it to a simmer, scraping any bits off the bottom of the skillet to incorporate the flavors.
- Add the heavy cream to the skillet and stir well. Let it simmer for 3-4 minutes until the sauce thickens slightly.
- Stir in the grated Parmesan cheese, Italian seasoning, and red pepper flakes (if using). Season with salt and black pepper to taste. Let the sauce simmer for another 2 minutes.
- Add the cooked spaghetti to the skillet, tossing to coat the pasta in the creamy sauce. If the sauce is too thick, add some reserved pasta water to reach your desired consistency.
- Gently place the seared jumbo scallops on top of the pasta. Give it a final gentle toss to combine all the flavors.
- Garnish with fresh basil or parsley for a vibrant, fresh touch. Serve immediately, and enjoy the luxurious flavors of this creamy Tuscan spaghetti with jumbo scallops!
This dish offers the perfect balance of creamy, savory, and slightly tangy flavors, making it a standout meal for any occasion. Whether you’re preparing a weeknight dinner or celebrating a special event, the combination of rich ingredients and delicate seafood will elevate your dining experience.