Creamy Tuscan Spaghetti with Jumbo Scallops 🍝🌿
Silky garlic-parmesan cream sauce, sun-dried tomatoes, spinach, and perfectly seared scallops crown this luxurious pasta—ready in 25 minutes!
Ingredients (Serves 4)
For the Scallops:
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8–12 jumbo sea scallops (pat dry, side muscle removed)
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1 tbsp olive oil
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2 tbsp butter
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½ tsp salt
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¼ tsp black pepper
For the Pasta:
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12 oz (340g) spaghetti (or linguine)
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2 tbsp olive oil
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4 garlic cloves, minced
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½ cup sun-dried tomatoes (oil-packed, sliced)
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2 cups baby spinach
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1 cup heavy cream
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½ cup chicken or vegetable broth
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½ cup grated parmesan (+ extra for garnish)
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1 tsp Italian seasoning
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¼ tsp red pepper flakes (optional)
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Salt & pepper to taste
For Garnish:
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Fresh basil or parsley
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Lemon wedges
Instructions
1. Cook Pasta
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Boil spaghetti in salted water until al dente. Reserve ½ cup pasta water, then drain.
2. Sear Scallops
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Heat oil + butter in a skillet over medium-high heat.
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Season scallops with salt + pepper. Sear 1.5–2 mins per side until golden. Remove and set aside.
3. Make the Sauce
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In the same skillet, add olive oil, garlic, and sun-dried tomatoes. Sauté 1 min.
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Pour in cream + broth. Simmer 3–4 mins until slightly thickened.
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Stir in spinach, parmesan, Italian seasoning, and red pepper flakes.
4. Combine & Serve
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Toss cooked pasta in the sauce, adding pasta water as needed.
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Top with scallops. Garnish with basil, parmesan, and lemon wedges.
Tips for Perfect Scallops
✔ Pat scallops dry—this ensures a golden crust.
✔ Don’t overcrowd the pan to prevent steaming.
✔ Butter basting: Tilt pan and spoon melted butter over scallops as they cook.
Why You’ll Love This
✅ Restaurant-quality at home—fancy but easy!
✅ Creamy without being heavy (thanks to broth balance).
✅ Endlessly adaptable: Add shrimp or mushrooms.
Pair with: A crisp white wine (Pinot Grigio or Sauvignon Blanc).
Want a lighter version? Swap cream for half-and-half or coconut milk. 😊
Need a garlic bread recipe to go with it? Just ask! 🥖