Creamy Tuscan Spaghetti

Creamy Tuscan Spaghetti with Jumbo Scallops

Indulge in the flavors of Tuscany with this Creamy Tuscan Spaghetti recipe, featuring succulent jumbo scallops, sun-dried tomatoes, and fresh baby spinach. This dish combines the richness of a creamy sauce with the delicate taste of perfectly seared scallops, making it a perfect choice for a special dinner. Let’s dive into the details of this delightful recipe!

Ingredients:

• 2 pounds jumbo scallops
• Kosher salt
• Fresh black pepper
• 4 tablespoons butter, divided
• 2 tablespoons olive oil
• 1/2 cup diced onion
• 3 cloves garlic, chopped
• 3/4 cup white wine
• 1 1/2 cups chicken broth
• 3/4 cup heavy cream
• 1 tablespoon cornstarch mixed with 1 tablespoon water
• 2 cups fresh baby spinach, roughly chopped
• 1 (7 ounce) jar sliced sun-dried tomatoes, drained
• 1 pound spaghetti
• Fresh parsley, chopped for garnish

Directions:

1. Prepare the Spaghetti
   • Boil water in a large pot and cook the spaghetti according to the package instructions. Drain and set aside.
2. Sear the Scallops
   • Season the scallops with kosher salt and fresh black pepper.
   • In a large skillet, heat 2 tablespoons of butter and the olive oil over medium-high heat.
   • Sear the scallops until they are browned on both sides, about 2-3 minutes per side. Remove the scallops from the skillet and cover to keep warm.
3. Prepare the Sauce
   • In the same skillet, add the remaining 2 tablespoons of butter.
   • Sauté the diced onion and chopped garlic until they are soft and fragrant, about 3-4 minutes.
   • Deglaze the skillet with the white wine, scraping up any browned bits from the bottom. Let the wine reduce by half.
   • Add the chicken broth and heavy cream to the skillet. Bring the mixture to a simmer.
   • Stir in the cornstarch mixture and continue to simmer until the sauce thickens, about 2-3 minutes.
4. Add Vegetables and Scallops
   • Mix in the roughly chopped baby spinach and the drained sun-dried tomatoes. Cook until the spinach wilts.
   • Return the seared scallops to the skillet, gently coating them in the creamy sauce. Remove the scallops again and keep them warm.
5. Combine and Serve
   • Toss the cooked spaghetti in the creamy sauce until it is well coated.
   • Transfer the spaghetti to a large serving bowl.
   • Top with the scallops and garnish with freshly chopped parsley.

Nutritional Information:

• Prep Time: 15 minutes
• Cooking Time: 30 minutes
• Total Time: 45 minutes
• Servings: 6

Conclusion

This Creamy Tuscan Spaghetti with Jumbo Scallops is a delightful dish that brings the essence of Tuscan cuisine to your table. The rich, creamy sauce combined with the tender scallops and vibrant vegetables makes for a truly memorable meal. Perfect for a cozy dinner at home or an elegant gathering, this recipe is sure to impress. Enjoy!

Feel free to share your experience and any variations you try with this recipe in the comments below. Happy cooking!

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