Here’s a delicious and elegant recipe for Creamy Tuscan Spaghetti with Jumbo Scallops — restaurant-quality, but easy enough to make at home. It’s rich, garlicky, and packed with sun-dried tomatoes, spinach, and seared jumbo scallops.
🍝 Creamy Tuscan Spaghetti with Jumbo Scallops
✅ Ingredients:
For the Scallops:
- 1 lb jumbo sea scallops (about 10–12)
- Salt and pepper, to taste
- 1 tbsp olive oil
- 1 tbsp butter
For the Pasta:
- 8 oz spaghetti
- 1 tbsp olive oil
- 3 cloves garlic, minced
- 1/2 tsp red pepper flakes (optional)
- 1/2 cup sun-dried tomatoes, sliced (in oil, drained)
- 2 cups fresh baby spinach
- 1/2 cup dry white wine (or chicken broth)
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- Salt and black pepper, to taste
- Fresh basil or parsley, for garnish
🔪 Instructions:
1. Prep the Scallops:
- Pat scallops dry with paper towels (moisture prevents searing).
- Season both sides with salt and pepper.
- Heat 1 tbsp olive oil + 1 tbsp butter in a skillet over medium-high heat.
- Sear scallops for 2–3 minutes per side until golden crust forms and centers are just opaque.
- Remove from pan and set aside (tent with foil to keep warm).
2. Cook the Spaghetti:
- Boil spaghetti in salted water until al dente, then drain and set aside. Reserve 1/2 cup pasta water.
3. Make the Tuscan Cream Sauce:
- In the same skillet (leave scallop drippings), lower heat to medium.
- Add olive oil, then sauté garlic and red pepper flakes for 30 seconds.
- Stir in sun-dried tomatoes, then deglaze with white wine. Simmer 2–3 minutes.
- Add heavy cream and bring to a low simmer.
- Stir in Parmesan, then add spinach and cook until wilted.
- Season with salt and pepper. If too thick, thin with reserved pasta water.
4. Combine & Finish:
- Toss cooked spaghetti into the sauce.
- Plate pasta and top with the seared jumbo scallops.
- Garnish with fresh basil or parsley and extra Parmesan.
🍷 Pairing Suggestions:
- Wine: A chilled Chardonnay or Pinot Grigio.
- Sides: Crusty bread, simple arugula salad, or roasted asparagus.