Creamy Tuscan Spaghetti with Jumbo Scallops

Creamy Tuscan Spaghetti with Jumbo Scallops

This dish combines succulent seared jumbo scallops with a rich and creamy Tuscan-style sauce, featuring sun-dried tomatoes, garlic, and spinach, all tossed with spaghetti.

Ingredients

For the Scallops:

• 6-8 jumbo scallops
• 2 tbsp olive oil
• 1 tbsp unsalted butter
• Salt and pepper, to taste
• ½ tsp paprika
• ½ tsp garlic powder

For the Creamy Tuscan Sauce:

• 2 tbsp unsalted butter
• 4 cloves garlic, minced
• ½ cup sun-dried tomatoes, chopped
• 1 cup cherry tomatoes, halved
• 2 cups fresh spinach
• 1 ½ cups heavy cream
• ½ cup grated Parmesan cheese
• 1 tsp Italian seasoning
• ½ tsp red pepper flakes (optional)
• Salt and pepper, to taste

For the Pasta:

• 12 oz spaghetti
• ½ cup pasta water (reserved)
• 2 tbsp fresh parsley, chopped (for garnish)

Instructions

1. Cook the Pasta
   • Bring a large pot of salted water to a boil and cook the spaghetti according to package instructions until al dente.
   • Reserve ½ cup of pasta water before draining the pasta. Set aside.
2. Sear the Scallops
   • Pat the scallops dry with paper towels and season both sides with salt, pepper, paprika, and garlic powder.
   • Heat olive oil and butter in a large skillet over medium-high heat.
   • Sear the scallops for about 2-3 minutes on each side until golden brown and slightly crispy. Remove from the pan and set aside.
3. Make the Creamy Tuscan Sauce
   • In the same pan, melt 2 tbsp butter over medium heat.
   • Add the minced garlic and sauté for 30 seconds until fragrant.
   • Stir in the sun-dried tomatoes and cherry tomatoes, cooking for 2 minutes.
   • Add the spinach and cook until wilted.
   • Pour in the heavy cream and stir in Parmesan cheese, Italian seasoning, and red pepper flakes. Simmer for 3-4 minutes.
   • Adjust seasoning with salt and pepper to taste.
4. Combine Everything
   • Toss the cooked spaghetti into the sauce, adding reserved pasta water as needed for consistency.
   • Mix well until the pasta is coated in the creamy sauce.
5. Serve
   • Plate the pasta and top with the seared scallops.
   • Garnish with fresh parsley and extra Parmesan cheese if desired.
   • Serve immediately and enjoy