Let me introduce you to a show-stopping pasta that manages to be both elegant and incredibly comforting: Creamy Tuscan Spaghetti with Jumbo Scallops: An Incredible Seafood Delight. Imagine twirling tender spaghetti through a silky, golden cream sauce loaded with sun-dried tomatoes, baby spinach, bursts of sweet cherry tomatoes, and crowned by perfectly seared jumbo scallops. This is that special dish you turn to for celebrations, date nights, or when you crave something restaurant-worthy at home. It’s a seafood-lover’s dream, finished in under thirty minutes, and every bite is gloriously rich and layered with flavor!
Ingredients You’ll Need
You won’t believe how a handful of fresh, quality ingredients can build such an extraordinary dish. Each one adds a vital note—think vibrant veggies, luscious cream, or the star-of-the-show jumbo scallops—that makes this Creamy Tuscan Spaghetti with Jumbo Scallops: An Incredible Seafood Delight genuinely unforgettable.
- Spaghetti (12 ounces): Classic, long pasta gives you those satisfying twirls and holds onto every drop of creamy sauce.
- Jumbo sea scallops (1 pound, patted dry): Their sweet, buttery flavor and tender bite elevate this pasta to restaurant status.
- Olive oil (2 tablespoons): For searing scallops to a crispy, golden perfection while adding robust depth to the sauce.
- Unsalted butter (2 tablespoons): Lends silkiness and a subtle richness that ties all the flavors together.
- Garlic (4 cloves, minced): A base of aromatic warmth that permeates every forkful.
- Cherry tomatoes (1 cup, halved): They burst with sweet acidity and bring natural color to the dish.
- Baby spinach (2 cups): Wilts down for freshness and vibrant green flecks.
- Sun-dried tomatoes (1/2 cup, chopped): Intensely savory, they infuse the sauce with Tuscan flair.
- Heavy cream (1 cup): Creates that impossibly indulgent, smooth texture.
- Parmesan cheese (1/2 cup, grated): Adds salty, nutty notes and helps thicken the sauce.
- Red pepper flakes (1/4 teaspoon, optional): For a gentle, warming heat that perks up the creaminess.
- Salt and black pepper, to taste: Essential for bringing all the flavors into perfect harmony.
- Fresh basil for garnish (optional): Brings a fragrant, colorful finish that truly wows.
How to Make Creamy Tuscan Spaghetti with Jumbo Scallops: An Incredible Seafood Delight
Step 1: Cook the Spaghetti
Fill a large pot with generously salted water and bring it to a rolling boil. Add the spaghetti and cook until just al dente, following the timing on the package—this ensures it’ll perfectly soak up the creamy sauce later. Don’t forget to scoop out about half a cup of pasta water before draining; you’ll use this liquid gold to adjust your sauce’s texture at the end. Set the pasta aside as you prepare the rest.
Step 2: Sear the Jumbo Scallops
While the spaghetti cooks, season your scallops with salt and black pepper on both sides. Heat the olive oil in a wide skillet set over medium-high heat. Once shimmering, lay the scallops down in a single layer (don’t overcrowd them). Let them sear undisturbed for 2 to 3 minutes—this helps you achieve that sought-after golden crust. Flip them for another 2 to 3 minutes until just cooked through and opaque in the center. Transfer the scallops to a plate and keep them warm.
Step 3: Build the Tuscan Sauce
In the same skillet (with all the lovely scallop flavor left behind), lower the heat to medium and melt in the butter. Toss in the minced garlic and let it sizzle for about 30 seconds, releasing its aroma. Next, add the halved cherry tomatoes and chopped sun-dried tomatoes; sauté for 2 to 3 minutes until they begin to soften and the skillet smells irresistible. Stir in the baby spinach and cook just until it wilts down into the sauce base.
Step 4: Create Creamy Indulgence
Pour in the heavy cream and gently bring everything to a simmer, watching as the sauce transforms to luscious decadence. Sprinkle in the grated Parmesan cheese and, if you like a touch of heat, the red pepper flakes. Stir until the cheese melts seamlessly and your kitchen smells like an Italian trattoria. You want the sauce to be glossy and just thick enough to coat the back of your spoon.
Step 5: Finish with Pasta and Scallops
Return your cooked spaghetti to the skillet, using tongs to toss everything together. Slowly add the reserved pasta water, a splash at a time, if the sauce seems too thick—it should cling silkily to the noodles. Pile your finished spaghetti onto plates and then crown each serving with that glorious stack of golden, seared scallops. Top with fresh basil and a sprinkle of extra Parmesan if you please. Your Creamy Tuscan Spaghetti with Jumbo Scallops: An Incredible Seafood Delight is ready to shine!
How to Serve Creamy Tuscan Spaghetti with Jumbo Scallops: An Incredible Seafood Delight
Garnishes
To truly wow your guests, scatter torn fresh basil or flat-leaf parsley over the top and finish with additional grated Parmesan. A drizzle of high-quality olive oil adds that extra sheen, and a sprinkle of cracked black pepper gives each plate a gourmet look. You can also add lemon zest for a touch of brightness that lifts each bite.
Side Dishes
Pair this rich pasta with light, crisp accompaniments: think a simple arugula salad tossed with lemon vinaigrette, or roasted asparagus spears with a sprinkle of coarse salt. Warm, crusty bread is ideal for mopping up leftover sauce—it’s far too delicious to let a drop go to waste!
Creative Ways to Present
For a restaurant-style flourish, use tongs to gently twirl the pasta into high “nests” in shallow bowls, then arrange the scallops artfully around or atop each mound. You can use wide plates for a dramatic presentation, or serve family-style in a big, beautiful platter at the center of your table. However you present it, this Creamy Tuscan Spaghetti with Jumbo Scallops: An Incredible Seafood Delight sets the scene for an unforgettable meal.
Make Ahead and Storage
Storing Leftovers
To keep this dish tasting its best, store any leftovers in an airtight container in the refrigerator. The sauce will thicken as it chills, but the flavors will deepen, making tomorrow’s lunch extra special. It’s safest to store the scallops separately from the spaghetti if possible, to preserve their texture.
Freezing
While creamy sauces sometimes change texture after freezing, you can freeze Creamy Tuscan Spaghetti with Jumbo Scallops: An Incredible Seafood Delight for up to one month. Place the cooled pasta (minus the scallops, which are best enjoyed fresh) in a freezer-safe container. Thaw in the refrigerator overnight before reheating gently.
Reheating
To reheat, add a splash of cream or milk to the pasta in a nonstick skillet over low heat. Toss frequently to restore the creamy consistency. Scallops can be rewarmed rapidly in a separate hot pan for under a minute; avoid overcooking, as it can toughen them. Serve everything immediately for that just-cooked flavor.
FAQs
Can I substitute the scallops with another protein?
Absolutely! If fresh scallops aren’t available or you want to try something new, shrimp, chicken breast, or even chunks of salmon work beautifully. Adjust cooking times as needed so your protein stays juicy and tender.
What kind of pasta can I use instead of spaghetti?
Fettuccine, linguine, or even pappardelle make lovely alternatives, holding onto the luscious cream sauce just as well. Choose your favorite long pasta shape for a twist that matches your preferences.
How do I get the perfect golden crust on scallops?
Make sure your scallops are thoroughly patted dry before searing, and don’t move them around while they cook. Use a hot skillet and avoid overcrowding for that signature caramelized crust with a tender interior.
Can I make this Creamy Tuscan Spaghetti with Jumbo Scallops: An Incredible Seafood Delight gluten-free?
Definitely! Swap the traditional spaghetti for your favorite gluten-free pasta, and double-check that your sun-dried tomatoes, Parmesan, and cream are certified gluten-free for a safe, sumptuous meal.
Is this dish suitable for meal prep?
This pasta is at its absolute best fresh, but you can cook the sauce (minus the scallops and pasta) a day in advance. When ready to serve, simply reheat the sauce, cook fresh spaghetti, and sear the scallops right before assembling.
Final Thoughts
If you’re searching for a dinner that feels both indulgent and effortless, Creamy Tuscan Spaghetti with Jumbo Scallops: An Incredible Seafood Delight is truly a keeper. It will quickly become your go-to for impressing family, friends, or even just yourself. Give it a try, and prepare to fall in love with every creamy, briny, sun-kissed bite!
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Creamy Tuscan Spaghetti with Jumbo Scallops: An Incredible Seafood Delight Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Non-Vegetarian
Description
Indulge in the luxurious flavors of the sea with this Creamy Tuscan Spaghetti with Jumbo Scallops recipe. Tender pasta coated in a rich cream sauce, studded with juicy cherry tomatoes, spinach, and savory sun-dried tomatoes. Topped with perfectly seared jumbo scallops, this dish is a true seafood delight that will impress your guests and satisfy your cravings.
Ingredients
Spaghetti:
- 12 ounces spaghetti
Jumbo Scallops:
- 1 pound jumbo sea scallops (patted dry)
Cream Sauce:
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 4 cloves garlic (minced)
- 1 cup cherry tomatoes (halved)
- 2 cups baby spinach
- 1/2 cup sun-dried tomatoes (chopped)
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1/4 teaspoon red pepper flakes (optional)
- Salt and black pepper to taste
- Fresh basil for garnish (optional)
Instructions
- Cook the Spaghetti: Boil spaghetti until al dente, then drain and set aside, reserving pasta water.
- Sear the Scallops: Season and sear scallops until golden and cooked through. Set aside.
- Prepare the Cream Sauce: Cook garlic, tomatoes, and spinach in butter. Add cream, Parmesan, and seasonings. Toss in cooked spaghetti.
- Plate and Serve: Arrange pasta, top with scallops, and garnish with basil and more Parmesan.
Notes
- Ensure scallops are well dried for a perfect sear.
- Shrimp or chicken can be used as substitutes for scallops.
Nutrition
- Serving Size: 1 plate
- Calories: 580
- Sugar: 5g
- Sodium: 520mg
- Fat: 28g
- Saturated Fat: 14g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 3g
- Protein: 34g
- Cholesterol: 120mg
