Creamy Tuscan Spaghetti with Jumbo Scallops

Indulge in a culinary journey with this Creamy Tuscan Spaghetti adorned with succulent jumbo scallops. This dish combines the richness of creamy sauce with the delicate sweetness of seared scallops, creating a symphony of flavors that will tantalize your taste buds.

Why Make Creamy Tuscan Spaghetti with Jumbo Scallops

Crafted with tender jumbo scallops and a luscious creamy sauce infused with sun-dried tomatoes and spinach, this dish offers a luxurious dining experience perfect for special occasions or a gourmet weeknight treat. Its simple yet elegant preparation ensures a delightful meal that will impress family and friends alike.

How to Make Creamy Tuscan Spaghetti with Jumbo Scallops

Scallop Preparation: Pat dry the jumbo scallops and season generously with kosher salt and fresh black pepper.
Searing Scallops: Heat butter and olive oil in a skillet. Sear scallops until golden on both sides, then set aside.
Building the Base: In the same skillet, sauté diced onion and chopped garlic until translucent.
Deglazing and Simmering: Deglaze with white wine, then add chicken broth and simmer to meld flavors.
Creamy Transformation: Stir in heavy cream and cornstarch slurry. Simmer until sauce thickens.
Final Flavors: Add chopped spinach and drained sun-dried tomatoes to the sauce.
Pasta Perfection: Cook spaghetti until al dente, then toss with the creamy sauce.
Combining Elements: Nestle seared scallops on top of spaghetti to warm through in the sauce.
Garnish and Serve: Sprinkle with black pepper and chopped parsley before serving.

Serving Suggestions

Serve Creamy Tuscan Spaghetti with Jumbo Scallops as a standalone entree accompanied by a crisp green salad and a glass of your favorite white wine for a complete dining experience.

Storage Info

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop or in the microwave until warmed through before serving.

Some Techniques or Tips

Ensure scallops are thoroughly dried before seasoning to achieve a perfect sear.
Use a hot skillet for searing scallops to develop a golden crust.
Thicken the sauce to the desired consistency by simmering until it coats the back of a spoon.

Variation

For a lighter version, substitute half-and-half or milk for heavy cream. Additionally, you can add other vegetables such as mushrooms or asparagus for extra texture and flavor.

FAQs about Creamy Tuscan Spaghetti with Jumbo Scallops

Can I use frozen scallops instead of fresh? While fresh scallops are recommended for the best flavor and texture, you can use frozen scallops if fresh ones are unavailable. Thaw them thoroughly before cooking.
Can I make this dish ahead of time? While it’s best enjoyed fresh, you can prepare the sauce in advance and store it in the refrigerator. Cook the scallops and pasta just before serving for optimal taste and texture.
What can I serve alongside this dish? Creamy Tuscan Spaghetti with Jumbo Scallops pairs well with crusty bread, garlic bread, or a side of roasted vegetables for a complete meal.

Creamy Tuscan Spaghetti with Jumbo Scallops

Ingredients:

2 pounds of large scallops: These scallops, when perfectly seared, offer a sweet and succulent flavor with a tender texture.
Kosher salt and freshly ground black pepper: Used to season the scallops, enhancing their natural taste.
4 tablespoons of butter, divided: Adds richness to both the scallops and the sauce, contributing to its silky texture.
2 tablespoons of olive oil: Used for searing the scallops, providing a hint of fruity flavor that complements the creamy sauce.
1/2 cup of diced onion and 3 cloves of garlic, chopped: Form the flavorful base of the sauce, imparting sweet and pungent notes.
3/4 cup of white wine: Deglazes the pan and adds acidity to balance the richness of the sauce.
1 1/2 cups of chicken broth: Enhances the sauce with depth and richness.
3/4 cup of heavy cream: Gives the sauce a luxurious, creamy texture.
1 tablespoon of cornstarch mixed with 1 tablespoon of water: Thickens the sauce to ensure it coats the pasta and scallops perfectly.
2 cups of fresh baby spinach, roughly chopped: Adds color, texture, and a hint of earthiness to the dish.
1 (7 ounce) jar of sliced sun-dried tomatoes, drained: Provides a chewy texture and tangy tomato flavor.
1 pound of spaghetti: The ideal pasta for soaking up the creamy sauce.
Freshly ground black pepper and chopped fresh parsley for garnish: Adds a final burst of color and freshness to the dish.

Instructions:

Scallop Preparation: Pat the scallops dry and season them generously with kosher salt and freshly ground black pepper to achieve a perfect sear.
Searing Scallops: Heat half of the butter and the olive oil in a large skillet over medium-high heat. Sear the scallops until they develop a golden crust, about 2 minutes per side. Set aside once done.
Building the Base: In the same skillet, add the remaining butter and sauté the diced onion and chopped garlic until translucent and fragrant, creating a flavorful base for the sauce.
Deglazing and Simmering: Pour in the white wine to deglaze the pan, scraping up any browned bits. Add the chicken broth and bring to a simmer to meld the flavors.
Creamy Transformation: Stir in the heavy cream and the cornstarch slurry, simmering until the sauce thickens enough to coat the back of a spoon, giving it a luxurious texture.
Final Flavors: Add the chopped spinach and drained sun-dried tomatoes to the sauce, allowing the spinach to wilt and the tomatoes to impart their rich, tangy flavor.
Pasta Perfection: Meanwhile, cook the spaghetti in a large pot of salted boiling water until al dente. Drain and toss it with the creamy sauce until each strand is coated.
Combining Elements: Gently nestle the seared scallops on top of the spaghetti, letting them warm through in the sauce for a moment.
Garnish and Serve: Sprinkle freshly ground black pepper and chopped parsley over the dish before serving, adding a final touch of freshness and color.