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:
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