Creamy Tuscan Spaghetti with Jumbo Scallops
Creamy Tuscan spaghetti with jumbo scallops is an elegant pasta dish inspired by Italian coastal flavors. Sweet, perfectly seared scallops sit atop silky spaghetti coated in a garlic-Parmesan cream sauce, studded with sun-dried tomatoes and fresh spinach. It’s indulgent without being heavy and ideal for special dinners or when you want to impress with minimal fuss.
Ingredients
For the scallops
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8–10 jumbo sea scallops
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Salt and freshly ground black pepper
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1 tablespoon olive oil
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1 tablespoon butter
For the pasta
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350 g (12 oz) spaghetti
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Salt, for pasta water
For the Tuscan cream sauce
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2 tablespoons butter
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3 cloves garlic, minced
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½ cup sun-dried tomatoes, sliced
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1 cup cooking cream or heavy cream
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½ cup freshly grated Parmesan cheese
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½ teaspoon chili flakes (optional)
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1 teaspoon dried Italian seasoning
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2 cups fresh spinach leaves
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¼ cup pasta cooking water (as needed)
Instructions
1. Cook the spaghetti
Bring a large pot of well-salted water to a rolling boil. Cook the spaghetti according to package instructions until al dente. Reserve about ½ cup of the pasta water, then drain and set aside.
2. Prepare the scallops
Pat the scallops completely dry with paper towels—this is essential for a good sear. Season both sides generously with salt and black pepper.
Heat olive oil and butter in a wide skillet over medium-high heat. Once hot and shimmering, add the scallops in a single layer. Do not overcrowd the pan.
Sear for 2–3 minutes per side until a golden crust forms. Avoid moving them while cooking. Remove scallops from the pan and set aside.
3. Build the Tuscan sauce
In the same skillet, reduce heat to medium. Add butter, then garlic, and sauté for about 30 seconds until fragrant. Stir in the sun-dried tomatoes and chili flakes, allowing their flavors to bloom for another minute.
Pour in the cream and bring to a gentle simmer. Add Italian seasoning and Parmesan cheese, stirring until the cheese melts and the sauce becomes smooth and glossy.
4. Add spinach
Add fresh spinach to the sauce and stir gently. Cook for 1–2 minutes until just wilted. If the sauce feels too thick, add a splash of reserved pasta water to loosen it.
5. Combine pasta and sauce
Add the cooked spaghetti directly into the skillet. Toss gently until the pasta is fully coated in the creamy Tuscan sauce. Adjust seasoning with salt and pepper as needed.
6. Finish with scallops
Nestle the seared scallops on top of the pasta. Let them warm gently in the sauce for about 1 minute—do not overcook or they will become rubbery.
Serving Suggestions
Serve immediately, garnished with extra Parmesan cheese, cracked black pepper, and fresh basil or parsley. Pair with a crisp green salad and warm garlic bread for a complete, elegant meal.
Tips for Perfect Scallops
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Use dry-packed scallops if possible; wet scallops won’t brown properly.
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Ensure the pan is hot before adding scallops.
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Do not overcook—scallops should be tender and slightly translucent in the center.
Variations
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Substitute shrimp or salmon for scallops.
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Add mushrooms for extra earthiness.
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Use fettuccine or linguine instead of spaghetti.
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Swap cream for half-and-half for a lighter sauce.