Indulge in a luxurious dining experience with this Creamy Tuscan Spaghetti featuring succulent jumbo scallops. This gourmet recipe combines rich flavors and premium ingredients to create a restaurant-quality meal in the comfort of your home.
Ingredients
For the Pasta:
- 8 oz spaghetti
- Water for boiling
- Salt
For the Jumbo Scallops:
- 1 lb jumbo sea scallops
- Salt and freshly ground black pepper, to taste
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons unsalted butter
For the Creamy Tuscan Sauce:
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 small yellow onion, finely chopped
- 1/2 cup sun-dried tomatoes, drained and chopped
- 1 cup heavy cream
- 1/2 cup low-sodium chicken broth
- 1/2 cup grated Parmesan cheese
- 2 cups fresh baby spinach leaves
- 1 teaspoon Italian seasoning
- Pinch of red pepper flakes (optional)
- Salt and pepper, to taste
- Fresh basil leaves, for garnish
- Additional Parmesan cheese, for serving
Instructions
1. Prepare the Pasta
- Boil Water: Fill a large stockpot with water and add a generous pinch of salt. Bring it to a rolling boil over high heat.
- Cook Spaghetti: Add the spaghetti to the boiling water. Cook according to the package instructions until al dente, usually about 8-10 minutes.
- Drain Pasta: Reserve 1/2 cup of the pasta cooking water, then drain the spaghetti and set aside.
2. Sear the Jumbo Scallops
- Prepare Scallops: Pat the scallops dry with paper towels to remove excess moisture. Season both sides with salt and freshly ground black pepper.
- Heat Skillet: In a large skillet, heat 2 tablespoons of olive oil and 2 tablespoons of unsalted butter over medium-high heat.
- Sear Scallops: Once the skillet is hot and the butter has melted, add the scallops in a single layer without overcrowding. Sear for about 2-3 minutes on each side until they develop a golden-brown crust.
- Set Aside: Remove the scallops from the skillet and place them on a plate lined with paper towels. Cover loosely with foil to keep warm.
3. Prepare the Creamy Tuscan Sauce
- Sauté Aromatics: In the same skillet, reduce the heat to medium and add 2 tablespoons of olive oil. Add the minced garlic and chopped onion. Sauté for 2-3 minutes until the onion becomes translucent and fragrant.
- Add Sun-Dried Tomatoes: Stir in the chopped sun-dried tomatoes and cook for an additional 2 minutes.
- Pour Liquids: Slowly pour in the chicken broth and heavy cream, stirring constantly to combine.
- Simmer Sauce: Bring the mixture to a gentle simmer. Add the Italian seasoning and a pinch of red pepper flakes if desired.
- Melt Cheese: Gradually whisk in the grated Parmesan cheese until it melts completely, thickening the sauce.
- Season Sauce: Taste and adjust seasoning with salt and pepper as needed.
- Add Spinach: Stir in the fresh baby spinach leaves. Cook until the spinach wilts, about 2-3 minutes.
4. Combine Pasta and Sauce
- Add Pasta to Sauce: Transfer the cooked spaghetti to the skillet with the creamy sauce. Toss well to ensure the pasta is evenly coated. If the sauce is too thick, add a splash of the reserved pasta water to reach the desired consistency.
- Reintroduce Scallops: Gently nestle the seared scallops back into the skillet among the pasta and sauce. Allow them to warm through for 1-2 minutes.
5. Serve and Garnish
- Plate the Dish: Divide the creamy Tuscan spaghetti and scallops among serving plates.
- Garnish: Sprinkle with fresh basil leaves and additional Parmesan cheese.
- Optional Additions: Drizzle a little extra-virgin olive oil on top for added richness.
- Serve Immediately: Enjoy this exquisite dish while it’s hot for the best flavor and texture.
Tips for Success
- Choosing Scallops: Opt for dry-packed jumbo sea scallops for the best searing results. They caramelize better than wet-packed scallops.
- Pasta Choice: While spaghetti is traditional, feel free to substitute with fettuccine or linguine.
- Vegetarian Option: Replace scallops with sautéed mushrooms or grilled vegetables for a meat-free version.
- Wine Pairing: Complement the dish with a crisp white wine like Pinot Grigio or Sauvignon Blanc.
Nutritional Benefits
- High Protein: Scallops provide lean protein essential for muscle repair and growth.
- Rich in Omega-3: They are also a good source of omega-3 fatty acids, promoting heart health.
- Vitamins and Minerals: Spinach adds iron and vitamin K, while sun-dried tomatoes contribute antioxidants.
Storage and Reheating
- Refrigeration: Store any leftovers in an airtight container in the refrigerator for up to 2 days.
- Reheating: Warm gently in a skillet over low heat, adding a splash of cream or broth to revive the sauce.
Frequently Asked Questions
Q: Can I use frozen scallops?
A: Yes, but make sure to thaw them completely and pat them dry to remove excess moisture before searing.
Q: Is there a substitute for heavy cream?
A: You can use half-and-half for a lighter sauce, but the consistency will be thinner.
This Creamy Tuscan Spaghetti with Jumbo Scallops is more than just a meal—it’s an experience. Perfect for special occasions or a delightful weekend dinner, this recipe brings the flavors of fine dining to your table. The combination of creamy sauce, tender pasta, and perfectly seared scallops is sure to impress and satisfy even the most discerning palates.