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:
- 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.
- 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.
- Cook the Pasta:
- Cook spaghetti according to package directions.
- Drain the pasta and return it to the pot.
- 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!