Description
Scrumptious tuscan spaghetti with jumbo scallops delivers Mediterranean coastal charm through rich, silky sauce and perfectly seared seafood. Palates will discover complex layers of garlic, herbs, and delicate marine proteins that transport diners straight to Italian seaside elegance.
Ingredients
Scale
- 2 pounds jumbo scallops
- 1 pound spaghetti
- 2 cups fresh baby spinach, roughly chopped
- 1 (7 oz / 198 g) jar sliced sun dried tomatoes, drained
- 3 cloves garlic, chopped
- ½ cup diced onion
- 4 tbsps butter, divided
- 2 tbsps olive oil
- ¾ cup white wine
- 1 ½ cups chicken broth
- ¾ cup heavy cream
- 2 tbsps kosher salt
- 1 tsp fresh black pepper
- 1 tbsp cornstarch mixed with 1 tbsp water
- Fresh parsley, chopped for garnish
Instructions
- Pasta Preparation: Boil salted water and cook spaghetti until al dente, reserving a small amount of pasta water for potential sauce adjustment.
- Scallop Preparation: Thoroughly dry scallops and season generously with sea salt and cracked black pepper.
- Searing Technique: Heat skillet with butter and olive oil, then sear scallops to achieve a golden-brown crust, cooking 2-3 minutes per side. Remove and set aside.
- Aromatic Foundation: Reduce skillet heat and sauté onions and garlic until translucent, releasing their fragrant essence.
- Sauce Development: Deglaze pan with white wine, scraping flavor fragments. Add chicken broth and heavy cream, whisking cornstarch mixture to create a velvety sauce.
- Final Assembly: Incorporate baby spinach and sun-dried tomatoes into the sauce, then fold in cooked spaghetti, ensuring complete coating.
- Plating and Finish: Nestle seared scallops over the pasta, warm briefly in sauce, and garnish with freshly chopped parsley. Serve immediately while piping hot.
Notes
- Pat Scallops Dry: Removing excess moisture ensures a perfect golden-brown sear and prevents steaming instead of browning.
- Sear Without Moving: Allow scallops to develop a caramelized crust by resisting the urge to flip or move them too quickly.
- Reserve Pasta Water: Keep a small amount of starchy water to adjust sauce consistency and help sauce cling to pasta.
- Check Scallop Doneness: Avoid overcooking by looking for a slightly translucent center and golden exterior – they should feel slightly firm to touch.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 5
- Calories: 650
- Sugar: 4 g
- Sodium: 900 mg
- Fat: 30 g
- Saturated Fat: 15 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 70 g
- Fiber: 3 g
- Protein: 35 g
- Cholesterol: 100 mg