Description
Creamy Tuscan spaghetti with jumbo scallops whisks Italian coastal elegance onto your dinner plate. Luxurious sea scallops nestled in a silky parmesan sauce over perfectly al dente pasta promise restaurant-quality dining right in your kitchen.
Ingredients
Scale
Main Ingredients:
- 1 pound spaghetti
- 2 pounds jumbo scallops
- 2 cups fresh baby spinach, roughly chopped
- 1 (7 ounces / 198 grams) jar sliced sun dried tomatoes, drained
Seasonings and Aromatics:
- 2 tablespoons kosher salt
- 1 teaspoon fresh black pepper
- 3 cloves garlic, chopped
- ½ cup diced onion
- Fresh parsley, chopped for garnish
Liquids and Fats:
- 4 tablespoons butter, divided
- 2 tablespoons olive oil
- ¾ cup white wine
- 1 ½ cups chicken broth
- ¾ cup heavy cream
- 1 tablespoon cornstarch mixed with 1 tablespoon water
Instructions
- Bring a large pot of salted water to a rolling boil. Submerge spaghetti and cook until perfectly tender, maintaining a slight firmness. Drain thoroughly, reserving a small amount of pasta water for potential sauce adjustment.
- Pat scallops completely dry using paper towels. Season generously with sea salt and cracked black pepper, ensuring even coating.
- Heat a heavy-bottomed skillet over medium-high flame. Add a blend of butter and olive oil, creating a shimmering cooking surface.
- Carefully place scallops in the hot skillet, allowing each piece to develop a rich golden-brown exterior. Sear for approximately 2-3 minutes per side without disturbing, then transfer to a warm plate.
- Reduce skillet heat and introduce diced onions and minced garlic. Sauté until aromatics become translucent and release their fragrant essence.
- Deglaze the pan with white wine, using a wooden spatula to scrape accumulated flavor fragments from the skillet’s bottom. Allow liquid to reduce by half.
- Pour chicken broth and heavy cream into the skillet. Gently whisk cornstarch mixture into the simmering liquid, stirring continuously until sauce reaches a luxurious, velvety consistency.
- Fold chopped baby spinach and sun-dried tomatoes into the creamy sauce, allowing greens to wilt and ingredients to harmonize.
- Introduce cooked spaghetti directly into the sauce, tossing meticulously to ensure complete and even coating.
- Nestle seared scallops atop the pasta, gently warming them in the sauce’s embrace.
- Garnish with freshly chopped parsley, creating a vibrant visual and flavor finale. Serve immediately while piping hot.
Notes
- Toss scallops gently in sauce to prevent overcooking, maintaining their delicate texture and preventing rubberiness.
- Store leftover pasta separately from scallops to preserve their optimal quality and prevent soggy seafood.
- Experiment with alternative seafood like shrimp or mussels if scallops are unavailable, ensuring similar cooking techniques.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 4
- Calories: 710
- Sugar: 4 g
- Sodium: 850 mg
- Fat: 34 g
- Saturated Fat: 20 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 74 g
- Fiber: 3 g
- Protein: 32 g
- Cholesterol: 120 mg