Looking for a restaurant-quality dinner that you can make right at home?
This Creamy Tuscan Spaghetti with Jumbo Scallops is a rich, flavorful dish bursting with garlic, sun-dried tomatoes, and baby spinach — all coated in a velvety cream sauce and topped with perfectly seared scallops!
Ingredients:
For the Scallops:
1 lb (450 g) jumbo scallops
Salt and black pepper, to taste
2 tablespoons olive oil
1 tablespoon butter
For the Creamy Tuscan Sauce:
3 tablespoons butter
4 cloves garlic, minced
½ cup sun-dried tomatoes (in oil), sliced
1 cup baby spinach leaves
1 cup heavy cream
½ cup grated Parmesan cheese
½ teaspoon Italian seasoning
Salt and pepper, to taste
For the Pasta:
10 oz (280 g) spaghetti (or linguine)
Water and salt for boiling
Instructions:
Prepare the Pasta:
Cook the spaghetti in salted boiling water according to package instructions until al dente. Drain and set aside.
Sear the Scallops:
Pat the scallops dry with a paper towel (very important for a good sear).
Season both sides with salt and pepper.
Heat olive oil and butter in a large skillet over medium-high heat.
Sear scallops for about 2–3 minutes per side until golden brown.
Remove from the pan and set aside.
Make the Tuscan Cream Sauce:
In the same skillet, melt butter.
Add minced garlic and sauté for 1 minute until fragrant.
Add sun-dried tomatoes and cook for 2 minutes.
Pour in the heavy cream and stir.
Add Parmesan cheese and Italian seasoning. Stir until smooth and creamy.
Season with salt and pepper to taste.
Add the baby spinach and let it wilt in the sauce.
Combine Everything:
Toss the cooked spaghetti in the creamy sauce until well coated.
Add the seared scallops back on top.
Spoon some extra sauce over the scallops and sprinkle with fresh parsley.
Serving Tip:
Serve hot with a sprinkle of Parmesan and a slice of garlic bread on the side. Perfect for a romantic dinner or a special family meal!