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
Scale
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
