Jumbo Creamy Tuscan Spaghetti with Scallops

This dish combines succulent scallops with creamy, rich Tuscan flavors and perfectly cooked spaghetti. It’s a luxurious meal that’s perfect for a special occasion or a comforting dinner. Here’s a delicious recipe to make it:

Ingredients:

• For the Spaghetti:
• 12 ounces spaghetti
• Salt, for pasta water
• For the Scallops:
• 1 pound jumbo sea scallops
• 2 tablespoons olive oil
• Salt and freshly ground black pepper, to taste
• For the Creamy Tuscan Sauce:
• 2 tablespoons unsalted butter
• 1 small onion, finely chopped
• 3 cloves garlic, minced
• 1 cup sun-dried tomatoes, chopped
• 1 cup heavy cream
• ½ cup chicken or vegetable broth
• 1 cup grated Parmesan cheese
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1 cup fresh spinach, chopped
• 1 tablespoon fresh lemon juice
• Salt and freshly ground black pepper, to taste
• For Garnish:
• Fresh basil or parsley, chopped
• Additional grated Parmesan cheese

Instructions:

1. Cook the Spaghetti:

• Bring a large pot of salted water to a boil. Cook the spaghetti according to package instructions until al dente. Drain and set aside.

1. Prepare the Scallops:

• Pat the scallops dry with paper towels to remove excess moisture. Season with salt and pepper.
• Heat olive oil in a large skillet over medium-high heat. Add the scallops and cook for 2-3 minutes per side, or until they are golden brown and cooked through. Remove from the skillet and set aside.

1. Make the Creamy Tuscan Sauce:

• In the same skillet, melt the butter over medium heat. Add the chopped onion and cook until softened, about 3-4 minutes. Stir in the garlic and cook for another minute.
• Add the sun-dried tomatoes and cook for 2 minutes.
• Pour in the heavy cream and broth, stirring to combine. Bring to a simmer and cook for 3-4 minutes, or until slightly thickened.
• Stir in the grated Parmesan cheese, dried basil, and oregano. Cook until the cheese is melted and the sauce is smooth.
• Add the fresh spinach and cook until wilted, about 1 minute.
• Stir in the lemon juice and season with salt and pepper to taste.

1. Combine and Serve:

• Add the cooked spaghetti to the skillet with the sauce, tossing to coat the pasta evenly.
• Gently fold in the cooked scallops.
• Serve the pasta in bowls, garnished with fresh basil or parsley and additional grated Parmesan cheese.

Enjoy your creamy, indulgent Jumbo Creamy Tuscan Spaghetti with Scallops! Let me know if you have any other requests or need further details.