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
Scale
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.
