Creamy Tuscan Spaghetti with Seared Jumbo Scallops
Elegant yet comforting, this Creamy Tuscan Spaghetti with Seared Jumbo Scallops is a restaurant-quality dish you can easily make at home. Tender golden scallops are served over perfectly cooked spaghetti, all coated in a rich garlic-Parmesan cream sauce with sun-dried tomatoes and fresh spinach. It’s the perfect meal for a special dinner or whenever you’re craving something truly indulgent.
Ingredients
8 ounces spaghetti
1 tablespoon olive oil
1 pound jumbo scallops, patted dry
Salt and freshly ground black pepper, to taste
3 cloves garlic, minced
2 tablespoons unsalted butter
1 cup heavy cream
1/2 cup chicken broth
1/2 cup freshly grated Parmesan cheese
1 teaspoon Italian seasoning
1/2 teaspoon red pepper flakes (optional)
1/3 cup sun-dried tomatoes, chopped
2 cups fresh spinach
1 tablespoon fresh lemon juice
2 tablespoons chopped fresh parsley, for garnish
Extra Parmesan cheese, for serving
Instructions
Cook the Spaghetti
Bring a large pot of salted water to a boil. Cook the spaghetti according to package instructions until al dente. Reserve 1/2 cup of the pasta water, then drain and set aside.
Sear the Scallops
Pat the scallops dry and season both sides with salt and black pepper. Heat the olive oil in a large skillet over medium-high heat. Add the scallops in a single layer and sear for 2–3 minutes per side, until beautifully golden and opaque in the center. Remove from the skillet and set aside.
Prepare the Sauce
In the same skillet, reduce the heat to medium. Add the butter and minced garlic, sautéing for about 30 seconds until fragrant. Stir in the sun-dried tomatoes and cook for another minute.
Make It Creamy
Pour in the chicken broth and heavy cream. Add the Italian seasoning and red pepper flakes, if using. Bring to a gentle simmer, then stir in the Parmesan cheese until melted and smooth.
Add the Spinach
Fold in the fresh spinach and cook for 1–2 minutes, until wilted. Stir in the lemon juice for a bright, fresh finish.
Combine Everything
Add the cooked spaghetti to the skillet and toss until evenly coated in the creamy sauce. If needed, add a splash of reserved pasta water to loosen the sauce.
Serve
Divide the creamy spaghetti among serving plates. Top with the seared jumbo scallops and garnish with fresh parsley and extra Parmesan cheese.
Serving Suggestions
Pair this luxurious pasta with warm crusty bread, a crisp green salad, or roasted asparagus for a complete and satisfying meal.
Tips for Perfect Scallops
Make sure the scallops are very dry before searing to achieve a beautiful golden crust.
Avoid overcrowding the pan, as this can cause them to steam instead of sear.
Cook just until opaque—overcooked scallops can become rubbery.
Creamy, flavorful, and irresistibly elegant, this Tuscan-inspired pasta is guaranteed to impress with every bite.
