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.
