This dish is a luxurious and flavorful combination of tender scallops, creamy sauce, and savory Tuscan flavors. It’s a perfect weeknight meal or a special occasion dish.
Ingredients:
- For the Scallops:
- 1 lb jumbo sea scallops, patted dry
- 1 tablespoon olive oil
- Salt and pepper to taste
- For the Sauce:
- 2 tablespoons olive oil
- 1/2 onion, chopped
- 3 cloves garlic, minced
- 1/4 cup dry white wine
- 1 (14.5 ounce) can diced tomatoes, undrained
- 1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry
- 1/2 cup heavy cream
- 1/4 cup grated Parmesan cheese, plus more for serving
- 1/4 teaspoon red pepper flakes (optional)
- Salt and pepper to taste
- For the Pasta:
- 1 pound spaghetti
- Garnish:
- Fresh basil leaves, chopped
- Grated Parmesan cheese
Instructions:
- Cook the Pasta:
- Bring a large pot of salted water to a boil.
- Add the spaghetti and cook according to package directions until al dente.
- Drain the pasta and set aside.
- Cook the Scallops:
- Heat 1 tablespoon olive oil in a large skillet over medium-high heat.
- Season the scallops with salt and pepper.
- Cook the scallops for 2-3 minutes per side, or until golden brown and cooked through.
- Remove the scallops from the skillet and set aside.
- Make the Sauce:
- In the same skillet, heat 2 tablespoons olive oil over medium heat.
- Add the onion and garlic and cook until softened, about 5 minutes.
- Pour in the white wine and cook for 1 minute, scraping up any browned bits from the bottom of the pan.
- Stir in the diced tomatoes, spinach, heavy cream, Parmesan cheese, and red pepper flakes (if using).
- Season with salt and pepper to taste.
- Bring the sauce to a simmer and cook for 5-7 minutes, or until slightly thickened.
- Combine and Serve:
- Add the cooked spaghetti to the sauce and toss to coat evenly.
- Return the scallops to the skillet and gently fold them into the pasta.
- Serve immediately, garnished with fresh basil leaves and additional Parmesan cheese.
Tips and Substitutions:
- For a richer flavor, use a combination of butter and olive oil to cook the scallops and onions.
- Substitute chicken broth for the white wine for a slightly milder flavor.
- Add other vegetables to the sauce, such as mushrooms, sun-dried tomatoes, or artichoke hearts.
- Serve with a side salad or crusty bread for a complete meal.
Enjoy your Creamy Tuscan Spaghetti with Jumbo Scallops!