Creamy Tuscan Spaghetti with Jumbo Scallops

Here’s a recipe for Creamy Tuscan Spaghetti with Jumbo Scallops that combines the richness of a creamy Tuscan sauce with the sweetness of perfectly seared jumbo scallops. It’s a delicious, luxurious dish perfect for a special dinner or an indulgent treat.

Creamy Tuscan Spaghetti with Jumbo Scallops

Serves 4

Ingredients:

For the Tuscan Spaghetti:

• 12 oz (340g) spaghetti (or your choice of pasta)
• 1 tablespoon olive oil
• 3 tablespoons unsalted butter
• 4 cloves garlic, minced
• 1/2 cup sun-dried tomatoes (packed in oil, drained and chopped)
• 1 cup heavy cream
• 1/2 cup chicken broth (or vegetable broth for a lighter option)
• 1/2 cup grated Parmesan cheese
• 1/4 cup fresh basil, chopped (plus extra for garnish)
• 1/4 teaspoon red pepper flakes (optional for a little heat)
• Salt and freshly ground black pepper, to taste
• 1 tablespoon lemon juice (optional, for brightness)

For the Jumbo Scallops:

• 12 jumbo scallops (about 3 per person)
• 1 tablespoon olive oil
• 1 tablespoon unsalted butter
• Salt and freshly ground black pepper, to taste
• 1 teaspoon garlic powder (optional)
• 1 teaspoon lemon zest (optional, for garnish)

Instructions:

Step 1: Prepare the Spaghetti

1. Cook the spaghetti according to package instructions in a large pot of salted boiling water. Cook until al dente (about 9-11 minutes), then drain, reserving about 1/2 cup of pasta water. Set the pasta aside.

Step 2: Make the Tuscan Sauce

1. While the pasta cooks, heat the olive oil and butter in a large skillet or pan over medium heat. Once the butter is melted and the oil is hot, add the minced garlic. Sauté for about 30 seconds until fragrant, being careful not to burn the garlic.
2. Add the sun-dried tomatoes to the skillet and cook for another minute, stirring to combine.
3. Pour in the heavy cream and chicken broth, stirring well. Let the mixture simmer for 2-3 minutes, allowing it to thicken slightly.
4. Add the grated Parmesan cheese to the sauce and stir until it melts smoothly into the cream. Season with salt, black pepper, and red pepper flakes (if using). Taste and adjust the seasoning as needed.
5. If you want a slightly tangy kick, add the lemon juice to the sauce and stir it in.
6. Toss the cooked spaghetti into the sauce, adding a splash of reserved pasta water if necessary to help coat the pasta. Stir until the pasta is evenly coated and the sauce is smooth. Sprinkle in the fresh basil and stir again. Keep the pasta warm on low heat.

Step 3: Prepare the Jumbo Scallops

1. Pat the scallops dry with a paper towel to remove any excess moisture. This is important to get a nice sear on the scallops.
2. Season both sides of the scallops with salt, pepper, and garlic powder (if using). Optionally, you can zest a bit of lemon onto the scallops for added flavor.
3. In a separate large skillet, heat the olive oil and butter over medium-high heat. Once the pan is hot and the butter is melted, add the scallops in a single layer, making sure they are not crowded. Sear the scallops for 2-3 minutes per side, or until they develop a golden brown crust. The scallops should release easily from the pan when they’re ready to flip.
4. Flip the scallops carefully and cook for another 1-2 minutes, until they are just opaque in the center. Be careful not to overcook them, as they can become tough.

Step 4: Assemble the Dish

1. Plate the creamy Tuscan spaghetti on individual serving dishes.
2. Arrange the seared jumbo scallops on top of the pasta, garnishing with a little extra fresh basil, lemon zest, and additional Parmesan cheese if desired.
3. Serve immediately, perhaps with a light salad and some crusty bread to mop up any leftover creamy sauce.

Notes:

• Choosing the Right Scallops: For this recipe, it’s important to use jumbo scallops (or large scallops) since they are able to stand up to the richness of the creamy sauce. If you’re using smaller scallops, reduce the searing time as they cook faster.
• Sun-Dried Tomatoes: Sun-dried tomatoes packed in oil give this dish a deep, tangy flavor that pairs beautifully with the cream sauce. If you’re using dry-packed sun-dried tomatoes, be sure to rehydrate them by soaking them in warm water for about 15-20 minutes before using them.
• Substitutions:
  • Cream: If you prefer a lighter version, you can substitute half of the heavy cream with whole milk or a plant-based milk like coconut milk (although coconut milk will add a different flavor).
  • Herbs: If you don’t have fresh basil, you can substitute it with fresh parsley or spinach for a different taste, although basil is more traditional in Tuscan-inspired dishes.
• Pasta Choices: If you prefer a different type of pasta, feel free to swap the spaghetti for fettuccine, penne, or rigatoni. Each will hold the creamy sauce well.
• Serving Suggestions:
  • This dish pairs wonderfully with a crisp white wine, like Chardonnay or Pinot Grigio.
  • For a balanced meal, consider serving with a simple side salad with arugula, mixed greens, or a Caesar salad.
• Leftovers: This dish is best enjoyed fresh. However, if you do have leftovers, store the pasta and sauce separately from the scallops. To reheat, warm the pasta gently over low heat, adding a splash of milk or cream to restore the sauce’s creaminess.

Conclusion:

Creamy Tuscan Spaghetti with Jumbo Scallops is a decadent and flavorful dish that combines the richness of a creamy Tuscan sauce with the delicate sweetness of perfectly seared scallops. It’s a sophisticated yet simple meal that will impress your guests or make a special dinner for yourself. The creamy sauce, aromatic garlic, tangy sun-dried tomatoes, and fresh basil make each bite a comforting experience, while the tender scallops add a luxurious touch. Whether it’s a weeknight dinner or a special occasion, this recipe is sure to be a hit!