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SPAGHETTI

Creamy Tuscan Spaghetti with Jumbo Scallops

Creamy Tuscan Spaghetti with Jumbo Scallops
This Creamy Tuscan Spaghetti with Jumbo Scallops is a simple seafood recipe in the most delicious creamy sauce with sun dried tomatoes and spinach!
Author: Dan 
Prep Time: 15 minutes 
Cook Time: 30 minutes 
Total Time: 45 minutes 
Yield: 6 servings 
Category: pasta 
Method: stove top
Ingredients
  • 2 pounds jumbo scallops, seasoned with salt and pepper on each side
  • 4 tablespoons butter, divided
  • 2 tablespoons olive oil
  • 1/2 cup diced onion
  • 3 cloves garlic, chopped
  • 3/4 cup white wine
  • 1 1/2 cup chicken broth
  • 3/4 cup heavy cream
  • 1 tablespoon cornstarch mixed with 1 tablespoon water
  • 2 cups fresh baby spinach
  • 1 small jar sliced sun dried tomatoes (drained but reserve the oil)
  • 1 pound spaghetti
  • fresh black pepper and chopped fresh parsley for garnish
Instructions
  1. Heat 2 tablespoons of the butter together with the oil in a cast iron or stainless steel skillet over medium high heat.
  2. Add the seasoned scallops to the pan and let them cook on one side for 3-4 minutes until they form a brown crust. If the scallops are sticking to the pan they aren’t ready to turn yet, just give them another minute or two.
  3. Turn the scallops over and let cook for another 3-4 minutes on the other side until browned.
  4. Remove the scallops to a plate and cover with foil.
  5. Melt the remaining 2 tablespoons of butter in the skillet and add the onions. Cook the onions for 5 minutes, stirring until softened.
  6. Add the garlic, stir and cook for a minute longer then pour in the wine to deglaze the pan.
  7. Let the wine cook down until reduced by half (about 2 minutes) then pour in the chicken broth and cream and bring to a simmer.
  8. Mix the cornstarch and water together and pour into the simmering sauce. Whisk and bring back to a simmer, cooking for 5-8 minutes until the sauce is reduced and thickened.
  9. Add the spinach and the sun dried tomatoes with a couple of tablespoons of the oil from the jar. Stir the spinach into the sauce to wilt. Season the sauce with more salt and pepper to taste.
  10. Place the scallops back into the sauce, cover and turn off the heat.
  11. Cook the spaghetti according to the package directions, drain and add to the pan with the sauce* (see note).
  12. Toss to combine and serve immediately.
Notes
If your skillet is on the smaller side, you can put the cooked spaghetti in a large bowl and then pour the sauce and scallops over the top and toss.
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