If you’re looking for a show-stopping weeknight meal that tastes like a treat at your favorite Italian bistro, Creamy Tuscan Spaghetti with Jumbo Scallops is about to claim a permanent spot on your regular dinner rotation. Imagine twirling strands of perfectly tender spaghetti through a luxurious, Parmesan-laced cream sauce bursting with sun-dried tomatoes and spinach, then topping it all with pan-seared scallops that are golden on the outside and buttery within. This dish captures everything wonderful about comfort food while feeling undeniably elegant — it’s the kind of meal that impresses guests, yet comes together easily in just 30 minutes!
Ingredients You’ll Need
One of the best things about Creamy Tuscan Spaghetti with Jumbo Scallops is how every ingredient works together for a dish that’s balanced, bold, and genuinely memorable. Each component brings a bit of color, a punch of flavor, or a touch of richness — and when combined, the result is irresistible.
- Spaghetti (8 oz): The classic canvas for all that luscious sauce and scallops — go for your favorite dried variety.
- Olive oil (1 tablespoon): Adds subtle fruitiness and helps get a golden sear on the scallops.
- Butter (1 tablespoon): Infuses richness and that special, velvety finish to the sauce.
- Jumbo sea scallops (1 lb, patted dry): Star of the show! Their sweet, delicate flavor shines with a proper sear.
- Salt and pepper (to taste): Elevates every ingredient and brings the flavors into balance.
- Garlic (3 cloves, minced): Deep, savory note that gives the sauce its irresistible aroma.
- Sun-dried tomatoes (1/2 cup, chopped): Chewy, tangy gems that pop with flavor in every bite.
- Baby spinach (2 cups): Wilts into silky ribbons, bringing freshness and a gorgeous splash of green.
- Crushed red pepper flakes (1/2 teaspoon, optional): For a subtle background heat that wakes up the sauce.
- Heavy cream (1 cup): The secret to a sauce that’s both decadent and comforting.
- Parmesan cheese (1/2 cup, grated): Salty, nutty, and deeply savory — nothing else tastes quite like fresh Parm.
- Chicken broth or dry white wine (1/2 cup): Adds depth and helps deglaze the pan for maximum flavor.
- Lemon juice (1 tablespoon): Cuts through the cream to keep the sauce lively and bright.
- Fresh parsley (for garnish): A final flourish of color and herbal freshness that ties the dish together.
How to Make Creamy Tuscan Spaghetti with Jumbo Scallops
Step 1: Cook the Spaghetti
Start by bringing a large pot of salted water to a rolling boil, then add your spaghetti and cook just until al dente. The strands should be supple but still have a little bite — perfect for soaking up all that glorious sauce later. Don’t forget to give the spaghetti a quick stir once it goes in, and reserve a splash of the pasta water before you drain, just in case you need to loosen the sauce at the end.
Step 2: Sear the Jumbo Scallops
While the pasta simmers, get a large skillet nice and hot over medium-high heat. Swirl in the olive oil and butter. Once the butter melts and foams, lay your patted-dry jumbo sea scallops in a single layer. Season them with salt and pepper, then let them sear without moving for 2 to 3 minutes until a gorgeous golden crust forms. Flip each scallop and cook just until the other side is golden and the centers turn opaque. Scoot them onto a plate and keep them warm — this little extra step is key for tender, restaurant-style results!
Step 3: Build the Flavor Base
Lower the heat to medium and add the minced garlic. Let it sizzle briefly, just until fragrant (about 30 seconds — don’t let it burn!). Stir in the chopped sun-dried tomatoes and baby spinach, along with the red pepper flakes if you enjoy a hint of spice. Cook, stirring, until the spinach wilts and the pan is brimming with color and aroma.
Step 4: Create the Creamy Tuscan Sauce
Pour in the chicken broth or white wine and give everything a good scrape to pick up all those golden, flavorful bits from the bottom of the skillet. This step builds a deeply savory backbone for your Creamy Tuscan Spaghetti with Jumbo Scallops. Reduce the heat to low, then stir in the heavy cream, grated Parmesan, and fresh lemon juice. Simmer gently for 3 to 5 minutes, stirring now and then, until the sauce thickens slightly and comes together in a silky, dreamy swirl.
Step 5: Toss Pasta and Finish
Add the drained spaghetti straight into the skillet and use tongs to toss until every strand is coated with the Tuscan sauce. If the sauce seems thick, loosen it with a splash or two of reserved pasta water. Gently nestle the scallops back in the pan and let them warm through for a minute — then remove from heat.
Step 6: Garnish and Serve
To finish your Creamy Tuscan Spaghetti with Jumbo Scallops masterpiece, shower generously with chopped fresh parsley. Serve immediately while everything is piping hot and creamy, letting the scallops perch right on top for a picture-perfect dinner that’s as irresistible to look at as it is to eat!
How to Serve Creamy Tuscan Spaghetti with Jumbo Scallops
Garnishes
A flourish of freshly chopped parsley isn’t just for looks — it brings a pop of herbal flavor that lifts the whole dish. Don’t hesitate to add a little extra shaved Parmesan over the top, or a scatter of lemon zest if you crave more brightness. For a spicy twist, try a light dusting of extra red pepper flakes.
Side Dishes
Creamy Tuscan Spaghetti with Jumbo Scallops shines as a main course, but you can make it a full Italian feast with a simple side salad dressed in lemon vinaigrette, some crusty bread for mopping up the sauce, or even gently roasted asparagus. These sides all offer something fresh or crunchy to balance the silky richness of the pasta.
Creative Ways to Present
If you’re pulling out all the stops for a special dinner, serve the spaghetti in shallow pasta bowls and crown each with three beautifully seared scallops. Or, go rustic by piling everything onto a large platter for a dramatic family-style presentation. For date night, you might even swirl twirls of spaghetti into “nests” and top them artfully with scallops and a drizzle of extra cream sauce.
Make Ahead and Storage
Storing Leftovers
Store any leftover Creamy Tuscan Spaghetti with Jumbo Scallops in an airtight container in the refrigerator for up to two days. For best results, keep the pasta and scallops together so the flavors continue to meld, but avoid over-packing to prevent the scallops from getting mushy.
Freezing
While the cream sauce is best enjoyed fresh, you can freeze the spaghetti and sauce (minus the scallops) in a tightly sealed container for up to two months. Scallops tend to lose their tender texture after freezing, so if you know you’ll need to make ahead, consider searing a fresh batch when you reheat the pasta.
Reheating
For gently reheating Creamy Tuscan Spaghetti with Jumbo Scallops, place everything in a skillet over low heat, adding a splash of broth, cream, or milk to revive the sauce. Warm slowly until just heated through, taking care not to overcook the scallops. Microwave reheating works in a pinch, but it’s best done in short bursts with a covered dish to lock in moisture.
FAQs
Can I use frozen scallops for this recipe?
Absolutely! Just make sure to thaw them completely and pat them very dry before searing. Excess moisture prevents that beautiful golden crust from forming on your scallops.
What pasta shapes can I substitute for spaghetti?
Linguine and fettuccine work wonderfully in Creamy Tuscan Spaghetti with Jumbo Scallops, as their flat sides hold onto the sauce beautifully. Even penne or rigatoni make tasty alternatives if that’s what you have in the pantry.
How do I avoid overcooking the scallops?
The key is to sear over high heat and not walk away — scallops cook incredibly quickly, just 2 to 3 minutes per side. They’re done once the centers turn from translucent to opaque and spring back lightly when pressed.
Can I make this dish pescatarian or vegetarian?
This recipe is already pescatarian-friendly! For a vegetarian version, simply skip the scallops and use vegetable broth — consider sautéing mushrooms for meaty texture or adding crispy chickpeas for protein.
How can I lighten up the cream sauce?
For a lighter Creamy Tuscan Spaghetti with Jumbo Scallops, try using half-and-half in place of heavy cream, and add a bit more chicken broth or pasta water to keep things silky. The result will still taste decadent, but with a few less calories!
Final Thoughts
If you’re dreaming of a meal that wows with both comfort and a little “wow” factor, Creamy Tuscan Spaghetti with Jumbo Scallops delivers every time. Don’t just save it for special occasions — treat yourself and your loved ones to this irresistible dish soon, and savor the way just a handful of ingredients can create something truly unforgettable!
Print
Creamy Tuscan Spaghetti with Jumbo Scallops Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
- Diet: Non-Vegetarian
Description
Indulge in a luxurious dining experience with this Creamy Tuscan Spaghetti recipe featuring succulent jumbo scallops nestled in a rich, velvety sauce with spinach, sun-dried tomatoes, and Parmesan cheese.
Ingredients
Spaghetti:
- 8 oz spaghetti
Scallops:
- 1 lb jumbo sea scallops, patted dry
Sauce:
- 1 tablespoon olive oil
- 1 tablespoon butter
- 3 cloves garlic, minced
- 1/2 cup sun-dried tomatoes, chopped
- 2 cups baby spinach
- 1/2 teaspoon crushed red pepper flakes (optional)
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1/2 cup chicken broth or dry white wine
- 1 tablespoon lemon juice
- Fresh parsley for garnish
Instructions
- Cook Spaghetti: Boil spaghetti until al dente, then drain.
- Sear Scallops: Season and sear scallops until golden, then set aside.
- Prepare Sauce: Sauté garlic, add sun-dried tomatoes, spinach, and red pepper flakes. Deglaze with broth or wine, then add cream, Parmesan, and lemon juice. Simmer.
- Combine: Toss spaghetti in the sauce, add scallops, and heat through. Garnish with parsley.
Notes
- For extra richness, consider adding cream cheese to the sauce.
- Ensure scallops are thoroughly dried before searing for a good crust.
- Linguine or fettuccine can be used as substitutes for spaghetti.
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