Creamy Tuscan Spaghetti with Jumbo Scallops

Here’s a delicious recipe for Creamy Tuscan Spaghetti with Jumbo Scallops:

Ingredients:

For the Scallops:

• 12 large sea scallops
• Salt and pepper to taste
• 2 tablespoons olive oil
• 1 tablespoon butter

For the Pasta:

• 12 oz spaghetti
• 2 tablespoons olive oil
• 1 small onion, finely chopped
• 3 cloves garlic, minced
• 1 cup sun-dried tomatoes, sliced (in oil, drained)
• 2 cups baby spinach
• 1 cup heavy cream
• 1/2 cup chicken broth
• 1 cup grated Parmesan cheese
• 1 teaspoon Italian seasoning
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Instructions:

Cooking the Scallops:

1. Prepare the Scallops: Pat the scallops dry with paper towels. Season both sides with salt and pepper.
2. Sear the Scallops: In a large skillet over medium-high heat, add the olive oil and butter. Once the butter is melted and the pan is hot, add the scallops. Sear for 2-3 minutes on each side until they are golden brown and opaque in the center. Remove from the pan and set aside.

Cooking the Pasta:

1. Cook the Spaghetti: Bring a large pot of salted water to a boil. Cook the spaghetti according to package instructions until al dente. Drain and set aside.
2. Prepare the Sauce Base: In the same skillet used for the scallops, add the olive oil over medium heat. Add the chopped onion and cook until soft and translucent, about 5 minutes.
3. Add Garlic and Tomatoes: Stir in the minced garlic and cook for another minute until fragrant. Add the sun-dried tomatoes and cook for another 2-3 minutes.
4. Make it Creamy: Reduce the heat to low. Add the heavy cream and chicken broth to the skillet, stirring to combine. Simmer for a few minutes until the sauce thickens slightly.
5. Add Spinach and Cheese: Stir in the baby spinach and cook until wilted. Add the grated Parmesan cheese and Italian seasoning, stirring until the cheese is melted and the sauce is creamy. Season with salt and pepper to taste.

Combining and Serving:

1. Combine Pasta and Sauce: Add the cooked spaghetti to the skillet, tossing to coat the pasta evenly with the sauce.
2. Add Scallops: Place the seared scallops on top of the pasta.
3. Garnish and Serve: Sprinkle with chopped fresh parsley. Serve immediately.

Tips:

• For Extra Flavor: Add a splash of white wine to the sauce base before adding the cream.
• Perfect Searing: Ensure the scallops are very dry before searing to achieve a perfect golden crust.

Enjoy your creamy Tuscan spaghetti with jumbo scallops!