Jumbo Creamy Tuscan Spaghetti with Scallops

Indulge in the luxurious flavors of our Jumbo Creamy Tuscan Spaghetti with Scallops, a dish that brings the essence of Italian coastal cuisine right to your table. This recipe marries the succulent sweetness of perfectly seared sea scallops with a rich, creamy sauce infused with garlic, spinach, and cherry tomatoes. Tossed with al dente spaghetti, this meal is both elegant and comforting, making it perfect for a special occasion or a delightful weeknight dinner. Garnished with fresh parsley and a squeeze of lemon, each bite promises a harmonious blend of flavors and textures that will leave you craving for more. Dive into this culinary experience and savor the taste of the Mediterranean with every forkful.

Ingredients

For the Scallops:

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

For the Pasta:

• 12 oz (340g) spaghetti or linguine
• 1 tablespoon olive oil
• 1 tablespoon butter
• 4 cloves garlic, minced
• 1 small onion, finely chopped
• 1 cup cherry tomatoes, halved
• 1 cup baby spinach
• 1 cup heavy cream
• 1 cup chicken broth
• 1/2 cup grated Parmesan cheese
• 1 teaspoon Italian seasoning
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)
• Lemon wedges (for serving)

Instructions

1. Cook the Pasta:
   • Bring a large pot of salted water to a boil. Add the spaghetti and cook according to the package instructions until al dente. Drain and set aside.
2. Prepare the Scallops:
   • Pat the scallops dry with paper towels and season with salt and pepper.
   • In a large skillet, heat the olive oil and butter over medium-high heat.
   • Add the scallops to the skillet and sear for 2-3 minutes on each side, until golden brown and cooked through. Remove from the skillet and set aside.
3. Prepare the Sauce:
   • In the same skillet, add the olive oil and butter. Once melted, add the minced garlic and chopped onion. Sauté until fragrant and the onion becomes translucent.
   • Add the cherry tomatoes and cook until they start to soften.
   • Stir in the spinach and cook until wilted.
4. Combine:
   • Pour in the heavy cream and chicken broth. Bring to a simmer and cook for about 5 minutes, allowing the sauce to thicken slightly.
   • Stir in the Parmesan cheese and Italian seasoning. Season with salt and pepper to taste.
   • Add the cooked spaghetti to the skillet and toss to coat in the sauce.
5. Serve:
   • Divide the creamy Tuscan spaghetti among serving plates.
   • Top with the seared scallops.
   • Garnish with chopped parsley and serve with lemon wedges on the side.

Enjoy your delicious Jumbo Creamy Tuscan Spaghetti with Scallops!

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