Jumbo Creamy Tuscan Spaghetti with Scallops

Ingredients:

For the Seared Scallops:

• 1 lb jumbo sea scallops (about 12-15 scallops)
• Salt and pepper, to taste
• 2 tablespoons olive oil
• 1 tablespoon butter

For the Creamy Tuscan Sauce:

• 2 tablespoons olive oil
• 4 cloves garlic, minced
• 1/2 cup sun-dried tomatoes (packed in oil), drained and sliced
• 2 cups fresh spinach leaves
• 1 1/2 cups heavy cream
• 1/2 cup chicken broth (or vegetable broth)
• 1/2 cup grated Parmesan cheese
• 1 teaspoon Italian seasoning
• Salt and pepper, to taste

For the Spaghetti:

• 12 oz spaghetti or linguine
• Salt (for pasta water)
• Fresh parsley or basil, chopped (for garnish)
• Lemon wedges (for serving)

Instructions:

1. Prepare the Scallops:

• Pat the scallops dry with paper towels. Season both sides with salt and pepper.
• Heat the olive oil and butter in a large skillet over medium-high heat.
• Once the skillet is hot, add the scallops and cook for about 2-3 minutes per side, until golden brown and opaque in the center. Avoid overcrowding the pan (you may need to do this in batches).
• Remove scallops from the skillet and set aside.

1. Cook the Pasta:

• Bring a large pot of salted water to a boil. Cook the spaghetti according to package instructions until al dente. Reserve about 1/2 cup of pasta water, then drain the rest and set the pasta aside.

1. Make the Creamy Tuscan Sauce:

• In the same skillet where you cooked the scallops, add the olive oil and sauté the minced garlic for about 1 minute, until fragrant.
• Add the sliced sun-dried tomatoes and cook for 2-3 minutes.
• Pour in the chicken broth, scraping up any brown bits from the bottom of the pan.
• Add the heavy cream, Italian seasoning, and Parmesan cheese. Stir to combine and let it simmer for about 3-4 minutes, or until the sauce starts to thicken slightly.
• Add the fresh spinach leaves and stir until they wilt into the sauce. Season with salt and pepper to taste.

1. Combine Pasta and Sauce:

• Add the cooked spaghetti to the skillet with the sauce. Toss everything together, adding a bit of the reserved pasta water if the sauce needs loosening.

1. Serve:

• Plate the creamy Tuscan spaghetti and top with the seared scallops.
• Garnish with fresh parsley or basil, and serve with lemon wedges on the side for a fresh pop of acidity.

This Jumbo Creamy Tuscan Spaghetti with Scallops is rich, creamy, and full of flavor. The seared scallops add a delicate touch to this indulgent pasta dish. Enjoy!