Creamy Tuscan Spaghetti with Jumbo Scallops Recipe

This dish is a luxurious and flavorful combination of tender spaghetti, juicy scallops, and a creamy Tuscan sauce. The sauce is rich and savory, with a hint of lemon brightness and a touch of spice from red pepper flakes.  

Ingredients:

  • For the Scallops:
    • 1 pound jumbo sea scallops, cleaned and patted dry
    • 1 tablespoon olive oil
    • Salt and freshly ground black pepper
    • 1/4 teaspoon red pepper flakes (adjust to taste)
  • For the Sauce:
    • 2 tablespoons olive oil
    • 1 large onion, chopped
    • 3 cloves garlic, minced  
    • 1 (14.5 ounce) can diced tomatoes, undrained
    • 1/2 cup dry white wine
    • 1/4 cup heavy cream
    • 1/4 cup chicken broth
    • 1/4 cup chopped fresh basil
    • 1 tablespoon chopped fresh parsley
    • 1 teaspoon dried oregano
    • 1/2 teaspoon dried thyme
    • Salt and freshly ground black pepper to taste
    • Pinch of red pepper flakes (optional)
  • For the Pasta:
    • 1 pound spaghetti
    • 1/4 cup grated Parmesan cheese, plus more for serving

Instructions:

  1. Cook the Scallops:
    • Heat olive oil in a large skillet over medium-high heat.
    • Season scallops with salt, pepper, and red pepper flakes.
    • Cook scallops for 2-3 minutes per side, or until golden brown and cooked through.
    • Remove scallops from the skillet and set aside.
  2. Make the Sauce:
    • In the same skillet, heat olive oil over medium heat.
    • Add onion and garlic and cook until softened, about 5 minutes.
    • Stir in diced tomatoes, white wine, heavy cream, chicken broth, basil, parsley, oregano, thyme, salt, pepper, and a pinch of red pepper flakes (if using).
    • Bring to a simmer and cook for 10-15 minutes, stirring occasionally, until the sauce has thickened.
  3. Cook the Pasta:
    • Cook spaghetti according to package directions.
    • Drain the pasta and return it to the pot.
  4. Combine and Serve:
    • Pour the sauce over the cooked spaghetti and toss to coat.
    • Add the cooked scallops to the pasta and toss gently.
    • Stir in Parmesan cheese.
    • Serve immediately, garnished with additional Parmesan cheese and fresh basil (if desired).

Tips and Variations:

  • For a richer flavor: Use a combination of butter and olive oil for cooking the scallops and sautéing the onions.
  • Add some heat: Increase the amount of red pepper flakes to your liking.
  • Make it vegetarian: Substitute the scallops with firm tofu or grilled vegetables like zucchini, eggplant, or bell peppers.
  • Add spinach: Stir in a handful of baby spinach at the end of cooking for an extra boost of nutrients.

Enjoy your delicious Creamy Tuscan Spaghetti with Jumbo Scallops!

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