Indulge in a luxurious plate of Creamy Tuscan Spaghetti with Jumbo Scallops, a dish that combines the richness of a velvety Parmesan cream sauce with the delicate sweetness of perfectly seared scallops. This restaurant-quality meal is surprisingly easy to prepare at home, making it perfect for a romantic dinner or an elegant family gathering. Bursting with flavors of garlic, sun-dried tomatoes, and fresh spinach, this pasta dish is an irresistible fusion of creamy and savory elements, balanced by the slight brininess of jumbo scallops.
Ingredients:
- 12 oz spaghetti
- 6-8 jumbo scallops
- 2 tbsp olive oil
- 2 tbsp unsalted butter
- 4 cloves garlic, minced
- 1 small onion, finely chopped
- ½ cup sun-dried tomatoes, chopped
- 1 cup heavy cream
- 1 cup chicken or vegetable broth
- 1 tsp Italian seasoning
- ½ tsp red pepper flakes (optional)
- ½ cup grated Parmesan cheese
- 2 cups fresh baby spinach
- Salt and black pepper to taste
- Juice of half a lemon
- Fresh parsley for garnish
Instructions:
- Prepare the Pasta: Bring a large pot of salted water to a boil. Cook the spaghetti according to the package instructions until al dente. Drain and set aside, reserving about ½ cup of pasta water.
- Prepare the Scallops: Pat the scallops dry with paper towels and season both sides with salt and black pepper.
- Sear the Scallops: Heat olive oil and 1 tablespoon of butter in a large skillet over medium-high heat. Once hot, add the scallops in a single layer, ensuring they are not overcrowded. Sear for about 2 minutes on each side until they develop a golden crust. Remove from the skillet and set aside.
- Sauté the Aromatics: In the same skillet, add the remaining butter. Sauté the chopped onion until translucent, then add the minced garlic and cook for another minute until fragrant.
- Build the Sauce: Stir in the sun-dried tomatoes, Italian seasoning, and red pepper flakes (if using). Pour in the broth and let it simmer for a couple of minutes, allowing the flavors to meld.
- Add the Cream and Cheese: Lower the heat and pour in the heavy cream. Stir well, then add the grated Parmesan cheese, allowing it to melt into the sauce. Simmer until the sauce thickens slightly.
- Incorporate the Spinach: Add the baby spinach to the sauce and stir until wilted. Adjust seasoning with salt and black pepper as needed.
- Combine with Pasta: Toss the cooked spaghetti into the sauce, ensuring each strand is well coated. If the sauce is too thick, add a splash of reserved pasta water to reach the desired consistency.
- Return the Scallops: Gently place the seared scallops back into the pan, allowing them to warm through for a minute. Drizzle with fresh lemon juice for a bright finishing touch.
- Serve and Garnish: Plate the creamy Tuscan spaghetti, placing scallops on top. Garnish with fresh parsley and an extra sprinkle of Parmesan cheese. Serve immediately and enjoy this indulgent dish!