Description
Creamy Tuscan Spaghetti with Jumbo Scallops offers a luxurious twist on a classic Italian dish. This recipe pairs perfectly cooked jumbo scallops with a rich, creamy sauce and al dente spaghetti, enveloped in the robust flavors of Tuscan cuisine. The sun-dried tomatoes provide a delightful tang that contrasts beautifully with the creamy base, making every bite a delightful experience.Designed for the sophisticated palate, this dish is not only visually appealing but also packed with flavor. It’s an excellent choice for a special occasion or a gourmet family dinner. Whether you’re looking to impress guests or simply indulge in a delicious meal, this recipe promises satisfaction with every forkful.
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
Instructions
Boil water and cook spaghetti as per package instructions; drain and set aside.
In a skillet, heat 2 tablespoons butter and olive oil. Season scallops with salt and pepper and sear until browned on both sides; remove and cover.
In the same skillet, add remaining butter, onion, and garlic. Cook until soft, then deglaze with wine. Reduce by half, then add broth and cream.
Simmer, add cornstarch mixture, and stir until thickened. Mix in spinach and tomatoes until spinach wilts.
Return scallops to skillet to coat in sauce, then remove and keep warm.
Toss cooked spaghetti in the sauce and transfer to a serving bowl. Top with scallops and garnish with parsley.
- Prep Time: 15 minutes
- Cook Time: 30 minutes