If you’ve been secretly wishing for a pasta dish that feels like a cozy Italian hug but also carries a touch of elegance, I have just the magic for you: the Creamy Tuscan Spaghetti with Jumbo Scallops Recipe. It’s the perfect way to combine the rich, velvety cream sauce that clings to every strand of spaghetti with the sweet, tender burst of jumbo sea scallops. With sun-dried tomatoes and spinach adding vibrant colors and fresh flavors, this dish effortlessly hits every craving, making it ideal for a weeknight treat or impressing dinner guests.
Ingredients You’ll Need
Every ingredient in this Creamy Tuscan Spaghetti with Jumbo Scallops Recipe plays a starring role—simple yet carefully selected to deliver a perfect balance of creaminess, tang, freshness, and that irresistible seafood charm.
- 12 oz spaghetti: The classic pasta foundation that soaks up every drop of sauce beautifully.
- 1 lb jumbo sea scallops (patted dry): Ensures a golden sear and tender bite without excess moisture.
- 2 tablespoons olive oil: Adds fruity richness and prevents scallops from sticking.
- 3 tablespoons unsalted butter (divided): For sautéing and creating that silky, luscious sauce texture.
- 4 cloves garlic (minced): Infuses a fragrant punch essential to Tuscan flavors.
- 1 small yellow onion (finely chopped): Provides a sweet, mellow background taste.
- 1/2 cup sun-dried tomatoes (drained and chopped): Brings a concentrated tangy sweetness that brightens the dish.
- 1 cup cherry tomatoes (halved): Offers burst of freshness and color contrast.
- 2 cups baby spinach: Adds a gentle earthiness and delicate texture.
- 1 cup heavy cream: The heart of the creamy sauce, making every bite indulgent.
- 1/2 cup grated Parmesan cheese: Adds sharp, nutty undertones and perfect thickness.
- 1/2 teaspoon red pepper flakes: Gives a subtle hint of heat to awaken your palate.
- Salt and freshly ground black pepper to taste: Balances and enhances all the flavors.
- Chopped fresh basil for garnish: A fragrant, herbaceous finishing touch that ties everything together.
How to Make Creamy Tuscan Spaghetti with Jumbo Scallops Recipe
Step 1: Cook the Spaghetti
Begin by bringing a large pot of salted water to a rolling boil and cook your spaghetti until perfectly al dente—that is, tender but still with a little bite. This texture is crucial because it allows each strand to hold the creamy sauce without turning mushy. Once done, drain the pasta and set it aside, ready for its starring role in the next steps.
Step 2: Sear the Jumbo Scallops
While the pasta is cooking, heat 1 tablespoon of olive oil and 1 tablespoon of butter in a large skillet over medium-high heat. Pat your scallops dry (this helps achieve a golden crust) and season generously with salt and freshly ground black pepper. Place them in the skillet and let them sear undisturbed for 2 to 3 minutes on each side until they develop a gorgeous caramelized color and are opaque inside. Transfer the scallops to a plate and cover them loosely to keep warm while you craft the sauce.
Step 3: Sauté Onion, Garlic, and Tomatoes
Lower the heat to medium and add the remaining butter. Toss in the chopped onion and gently sauté until soft and translucent, which unlocks its sweetness. Add the minced garlic and cook for just 30 seconds until fragrant—watch closely so it doesn’t burn. Stir in the sun-dried tomatoes and cherry tomatoes, allowing them to soften and meld, releasing their sweet, tangy juices that will enrich the sauce.
Step 4: Wilt Spinach and Create the Sauce
Next, fold in the baby spinach, cooking just until it wilts and adds that lovely pop of green. Pour in the heavy cream, sprinkle in the red pepper flakes, and then stir in the grated Parmesan cheese. As everything simmers gently, the sauce thickens and becomes incredibly smooth and creamy, ready to coat every strand of your pasta delightfully.
Step 5: Combine Pasta and Scallops
Return your cooked spaghetti to the skillet and toss thoroughly to ensure every strand is luxuriously coated with the sauce. Then, gently nestle the perfectly seared scallops on top, allowing their warmth and flavors to mingle with the creamy goodness below. Garnish with a generous sprinkle of fresh basil, and your Creamy Tuscan Spaghetti with Jumbo Scallops Recipe is ready to wow.
How to Serve Creamy Tuscan Spaghetti with Jumbo Scallops Recipe
Garnishes
Don’t underestimate the power of fresh basil here—it adds a bright, herbaceous aroma that balances the richness of the cream sauce and highlights the delicate sweetness of the scallops. A light drizzle of extra virgin olive oil or a sprinkle of crushed red pepper flakes can bring extra complexity and heat, catering to your mood.
Side Dishes
For a well-rounded meal, serve this glorious pasta alongside a crisp mixed green salad dressed with lemon vinaigrette to cut through the creaminess. Garlic bread or warm, crusty Italian bread is also perfect for mopping up every last bit of sauce. Alternatively, roasted asparagus or grilled vegetables provide a fresh and healthy counterpoint.
Creative Ways to Present
Transform your serving into a showstopper by plating the spaghetti in a twirling nest on each plate and arranging the scallops artfully on top. Add colorful edible flowers for an elegant touch at dinner parties. You could even serve it family-style in a rustic skillet at the center of the table to encourage sharing and conversation.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers of the Creamy Tuscan Spaghetti with Jumbo Scallops Recipe, store them in an airtight container in the refrigerator for up to 2 days. Since scallops can soften over time, it’s best to enjoy leftovers quickly to preserve texture and flavor.
Freezing
Because of the cream-based sauce and seafood, freezing this dish is not ideal as the texture of scallops and the cream sauce may suffer upon thawing. If you must freeze, consider freezing the sauce and pasta separately from the scallops for better results.
Reheating
Reheat leftovers gently on the stovetop over low heat or in the microwave at medium power to avoid curdling the sauce. Add a splash of cream or milk while reheating to restore the sauce’s luscious creaminess. Avoid overheating the scallops to keep them tender and juicy.
FAQs
Can I use frozen scallops for this recipe?
Yes, but make sure to completely thaw and pat them dry before cooking to ensure a nice sear and prevent excess moisture from making the sauce watery.
What can I substitute if I don’t have sun-dried tomatoes?
You can use roasted red peppers or even fresh tomatoes, though they won’t provide the same concentrated tangy sweetness; adjusting seasoning accordingly helps maintain the flavor balance.
Is there a lighter version of this dish?
Absolutely! Swap the heavy cream for half-and-half or a blend of milk and cream, and lighten up the butter by using less or substituting with olive oil—your sauce will still taste delicious but with fewer calories.
Can I use other seafood or proteins instead of scallops?
Definitely. Shrimp or diced chicken breast are excellent alternatives that cook quickly and pair wonderfully with the creamy, tomato-infused sauce.
How spicy is this recipe with the red pepper flakes?
The half teaspoon of red pepper flakes adds a gentle warmth without overwhelming heat. You can adjust it up or down depending on your spice tolerance or leave it out entirely for a milder dish.
Final Thoughts
There’s something truly special about the Creamy Tuscan Spaghetti with Jumbo Scallops Recipe—it’s a harmonious blend of rich, fresh, and vibrant flavors that feels both indulgent and comforting. Whether you’re cooking for yourself, family, or friends, this recipe is a beautiful chance to bring a touch of the Tuscan countryside into your kitchen. Trust me, once you try it, this delightful dish will become one of your favorites to return to again and again.
Print
Creamy Tuscan Spaghetti with Jumbo Scallops Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Pescatarian
Description
Creamy Tuscan Spaghetti with Jumbo Scallops is a luxurious Italian-inspired pasta dish featuring perfectly seared jumbo sea scallops nestled atop spaghetti in a rich, creamy sauce made with garlic, sun-dried tomatoes, cherry tomatoes, spinach, and Parmesan cheese. This easy stovetop meal combines the delicate flavors of seafood with vibrant vegetables for a satisfying and elegant main course.
Ingredients
Pasta
- 12 oz spaghetti
Seafood
- 1 lb jumbo sea scallops, patted dry
Cooking Fats
- 2 tablespoons olive oil
- 3 tablespoons unsalted butter, divided
Vegetables & Aromatics
- 4 cloves garlic, minced
- 1 small yellow onion, finely chopped
- 1/2 cup sun-dried tomatoes, drained and chopped
- 1 cup cherry tomatoes, halved
- 2 cups baby spinach
Dairy & Cheese
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
Seasonings & Garnish
- 1/2 teaspoon red pepper flakes
- Salt and freshly ground black pepper to taste
- Chopped fresh basil for garnish
Instructions
- Cook Spaghetti: Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package instructions until al dente. Drain the pasta and set aside.
- Prepare and Sear Scallops: While the spaghetti is cooking, heat 1 tablespoon olive oil and 1 tablespoon butter in a large skillet over medium-high heat. Season the scallops with salt and pepper. Place the scallops in the hot skillet and sear for 2 to 3 minutes on each side until they develop a golden brown crust and the centers turn opaque. Transfer scallops to a plate and cover to keep warm.
- Sauté Aromatics: Reduce the skillet heat to medium and add the remaining 1 tablespoon of butter. Add the finely chopped onion and sauté until soft and translucent. Add the minced garlic and cook for about 30 seconds until fragrant.
- Add Tomatoes and Spinach: Stir in the sun-dried tomatoes and cherry tomatoes. Cook for 2 to 3 minutes until the tomatoes soften slightly. Add the baby spinach and cook until just wilted.
- Create Creamy Sauce: Pour in the heavy cream, add the red pepper flakes, and stir in the grated Parmesan cheese. Continue stirring until the sauce becomes creamy, smooth, and slightly thickened.
- Toss Pasta with Sauce: Return the cooked spaghetti to the skillet and gently toss to fully coat the pasta with the creamy Tuscan sauce.
- Plate and Garnish: Carefully nestle the seared scallops on top of the coated spaghetti. Garnish with freshly chopped basil. Serve immediately while warm and enjoy.
Notes
- You can substitute shrimp or chicken if you prefer instead of scallops.
- For a lighter version, use half-and-half in place of heavy cream to reduce richness.
- Add extra red pepper flakes for a spicier kick.
