Creamy Tuscan Spaghetti with Jumbo Scallops
This Creamy Tuscan Spaghetti with Jumbo Scallops is a simple seafood recipe in the most delicious creamy sauce with sun dried tomatoes and spinach!
Author: Dan
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: 6 servings
Category: pasta
Method: stove top
Ingredients
- 2 pounds jumbo scallops, seasoned with salt and pepper on each side
- 4 tablespoons butter, divided
- 2 tablespoons olive oil
- 1/2 cup diced onion
- 3 cloves garlic, chopped
- 3/4 cup white wine
- 1 1/2 cup chicken broth
- 3/4 cup heavy cream
- 1 tablespoon cornstarch mixed with 1 tablespoon water
- 2 cups fresh baby spinach
- 1 small jar sliced sun dried tomatoes (drained but reserve the oil)
- 1 pound spaghetti
- fresh black pepper and chopped fresh parsley for garnish
Instructions
- Heat 2 tablespoons of the butter together with the oil in a cast iron or stainless steel skillet over medium high heat.
- Add the seasoned scallops to the pan and let them cook on one side for 3-4 minutes until they form a brown crust. If the scallops are sticking to the pan they aren’t ready to turn yet, just give them another minute or two.
- Turn the scallops over and let cook for another 3-4 minutes on the other side until browned.
- Remove the scallops to a plate and cover with foil.
- Melt the remaining 2 tablespoons of butter in the skillet and add the onions. Cook the onions for 5 minutes, stirring until softened.
- Add the garlic, stir and cook for a minute longer then pour in the wine to deglaze the pan.
- Let the wine cook down until reduced by half (about 2 minutes) then pour in the chicken broth and cream and bring to a simmer.
- Mix the cornstarch and water together and pour into the simmering sauce. Whisk and bring back to a simmer, cooking for 5-8 minutes until the sauce is reduced and thickened.
- Add the spinach and the sun dried tomatoes with a couple of tablespoons of the oil from the jar. Stir the spinach into the sauce to wilt. Season the sauce with more salt and pepper to taste.
- Place the scallops back into the sauce, cover and turn off the heat.
- Cook the spaghetti according to the package directions, drain and add to the pan with the sauce* (see note).
- Toss to combine and serve immediately.
Notes
If your skillet is on the smaller side, you can put the cooked spaghetti in a large bowl and then pour the sauce and scallops over the top and toss.
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