Creamy Tuscan Spaghetti with Jumbo Scallops
Ingredients
- 2-pounds jumbo scallops
- Kosher salt and fresh black pepper. for seasoning the scallops, to taste
- 4 tbsp. butter, divided
- 2 tbsp. olive oil
- ½ cup onion, diced
- 3 cloves garlic, chopped
- ¾ cup white wine
- 1-½ cups chicken broth
- ¾ cup heavy cream
- 1 tbsp. cornstarch mixed with 1 tbsp. water
- 2 cups fresh baby spinach, roughly chopped
- One 7-ounce jar sliced sun dried tomatoes, drained
- 1-pound spaghetti
- Fresh black pepper and chopped fresh parsley, for garnish
Instructions
- Heat a large pot of water to a boiling point.
- Once boiling, cook the spaghetti according to the package directions; drain; set aside.
- In a cast iron or stainless steel skillet, over medium-high heat, add 2 tablespoons of the butter together with the olive oil.
- Season the scallops with salt and pepper generously on both sides; add them to the skillet.
- Cook the scallops on one side for 3 to 4 minutes or 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.
- Then turn the scallops over and let cook for another 3 to 4 minutes, on the other side, until browned.
- Remove the scallops to a plate and cover with foil.
- Using the same skillet, melt the remaining 2 tablespoons of butter; add the onions and cook for 5 minutes until softened.
- Add the garlic, stir and cook for a minute longer; pour in the white wine to deglaze the pan.
- Let the wine cook down until it is reduced by half; about 2 minutes; then pour in the chicken broth and cream and bring to a simmer.
- Mix the cornstarch and water together and pour into the simmering sauce.
- Whisk the sauce and bring it back to a simmer; cooking for 5 minutes until the sauce is reduced and thickened.
- Add the spinach and the sun dried tomatoes to the sauce, stirring the spinach into the sauce to wilt.
- Season the sauce with more salt and pepper to taste, if needed.
- Place the scallops back into the sauce, turning to coat.
- Cover the skillet and simmer the sauce for 5 minutes; remove the scallops from the sauce and place back on the plate; cover.
- Toss the sauce with the spaghetti and add to a serving bowl.
- Place the scallops on top or add to individual bowls when serving.
- Garnish with fresh black pepper and chopped parsley, if desired.
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.