If you’re ready for a showstopper of a pasta, you have to try Creamy Tuscan Spaghetti with Jumbo Scallops. This dish is everything I crave in comfort food—lusciously creamy sauce, sweet tomatoes, a tumble of spinach, tangy Parmesan, and those glorious, golden-seared scallops perched on top like little edible treasures. It’s pure restaurant quality, yet simple enough to pull off on a busy weeknight! Every bite brings together the essence of Tuscany with the irresistible indulgence of a seafood pasta you won’t soon forget.
Ingredients You’ll Need
It’s amazing what happens when you blend a handful of thoughtfully chosen ingredients—their distinct personalities create something truly special. Every element in Creamy Tuscan Spaghetti with Jumbo Scallops plays a key role, from the juicy tomatoes to the rich creaminess, creating a harmonious, colorful plate guaranteed to win hearts.
- Spaghetti: Traditional and sturdy, this classic pasta shape soaks up just the right amount of sauce with every twirl.
- Jumbo sea scallops: These plump, tender beauties sear up with a caramelized crust and buttery texture everyone swoons for.
- Olive oil: Adds a fruity base for searing scallops and sautéing veggies, enhancing everything with savory depth.
- Unsalted butter: The secret to that rich, velvety sauce and perfectly golden scallops.
- Garlic: Four cloves bring tons of aromatic backbone—don’t be shy, garlic makes the flavors sing!
- Yellow onion: Softens into the sauce, bringing a mellow sweetness and aromatic depth.
- Sun-dried tomatoes: Their tangy bite and chewy texture highlight the Tuscan vibe perfectly.
- Cherry tomatoes: Juicy, fresh bursts that bring color and a pop of brightness to the dish.
- Baby spinach: Quickly wilts into the sauce, adding nutrients and a beautiful splash of green.
- Heavy cream: Creates that magical, dreamy sauce that clings to each strand of pasta.
- Parmesan cheese: Delivers salty, nutty complexity and finishes the sauce with a glossy sheen.
- Red pepper flakes: A gentle kick of heat to keep things exciting—add more if you like it spicy!
- Salt and black pepper: Essential seasonings to enhance and balance all the other flavors.
- Fresh basil: The ultimate aromatic garnish for vibrant color and a fresh, herby finish.
How to Make Creamy Tuscan Spaghetti with Jumbo Scallops
Step 1: Prepare the Pasta
Start by filling your biggest pot with generously salted water—this is your chance to infuse each spaghetti strand with flavor right from the start. Cook the spaghetti until it’s al dente, then drain and set aside. Resist rinsing the pasta; you want a bit of that starchy coating to help the creamy sauce cling beautifully.
Step 2: Sear the Jumbo Scallops
Heat a tablespoon of olive oil with a knob of butter in a large skillet over medium-high heat. Give your scallops a quick pat dry (this helps achieve that enviable golden crust). Sprinkle on salt and black pepper, then let them sizzle for 2 to 3 minutes on each side. You’re aiming for scallops that are caramelized on the outside and tender—almost buttery—inside. Once done, set them aside on a warm plate and keep them covered.
Step 3: Build the Flavorful Sauce
In the same skillet (with all those delicious scallop bits), add the remaining butter and drop in the diced onion. Sauté until the onion softens and smells irresistible, then add the minced garlic—just a quick stir so it doesn’t burn. Toss in the sun-dried and cherry tomatoes, letting them soften and meld into the aromatics for a couple of minutes. Add the baby spinach last and cook it just until wilted and vibrantly green.
Step 4: Create the Creamy Tuscan Sauce
Pour in the heavy cream, sprinkle in the red pepper flakes, and scatter in the grated Parmesan. Stir everything together until you have a glossy, luscious, slightly thickened sauce that smells too good for words. Taste and adjust seasoning with more salt or pepper if needed. This sauce is what makes Creamy Tuscan Spaghetti with Jumbo Scallops so unforgettable!
Step 5: Combine and Garnish
Add your cooked spaghetti right into the skillet, twirling to thoroughly coat each stand in the creamy Tuscan goodness. Gently arrange the seared scallops on top, so they shine like the stars they are. Shower with chopped fresh basil just before serving. The presentation is breathtaking—and the flavor is even better.
How to Serve Creamy Tuscan Spaghetti with Jumbo Scallops
Garnishes
Just before serving, I love adding a final shower of chopped fresh basil (and sometimes a few extra Parmesan shavings). A crack of black pepper on top makes the colors pop and adds a subtle, inviting aroma. If you want to really impress, a drizzle of quality olive oil is the chef’s kiss!
Side Dishes
Keep the sides simple to let Creamy Tuscan Spaghetti with Jumbo Scallops take center stage. Think a crisp green salad with lemony vinaigrette, or some crusty Italian bread to mop up any sauce left on your plate. Roasted vegetables, like asparagus or broccolini, also work beautifully as a supporting act.
Creative Ways to Present
For a dinner party, try twirling individual nest-like servings onto warmed plates, topping each one with three dazzling scallops and a sprig of basil. For a family-style feast, pile everything into a gorgeous serving bowl and let everyone help themselves. Even a “deconstructed” platter—pasta on one side, scallops arranged artistically—adds that special restaurant flair to your table.
Make Ahead and Storage
Storing Leftovers
Leftovers of Creamy Tuscan Spaghetti with Jumbo Scallops keep well if you store them promptly. Place cooled portions in airtight containers and refrigerate for up to 2 days. Try to store the scallops and pasta separately if possible—the scallops stay moister this way.
Freezing
While the sauce and pasta can be frozen for up to one month, scallops tend to lose their delicate texture in the freezer. If you must freeze, let the sauce and spaghetti cool, pack into freezer-safe containers, and add cooked, fresh scallops just before serving for best results.
Reheating
For best texture, reheat pasta gently on the stovetop over low heat, adding a splash of cream or milk to loosen the sauce. Warm scallops separately in a covered pan or microwave at low power, being careful not to overcook—they just need to be heated through.
FAQs
Can I substitute shrimp or chicken for the scallops?
Absolutely! Shrimp are a fantastic stand-in for scallops (just cook them for about 1–2 minutes per side), or try juicy, sautéed chicken breast for a different but equally mouthwatering twist on Creamy Tuscan Spaghetti with Jumbo Scallops.
What’s the secret to perfectly seared scallops?
The trick is making sure your scallops are very dry before they hit the pan, and giving them plenty of space so they sear instead of steam. Use high heat, resist moving them, and watch for that golden crust!
Can I make this dish lighter?
Yes, simply swap heavy cream for half-and-half or even evaporated milk for a lighter sauce that’s still creamy and flavorful. This won’t compromise the gorgeous Tuscan flavors in your Creamy Tuscan Spaghetti with Jumbo Scallops.
Do I need to use both sun-dried and cherry tomatoes?
Both add wonderful layers to the sauce: sun-dried tomatoes bring tang and chew, while cherry tomatoes add juicy sweetness. If you have to choose just one, aim for sun-dried—they’re truly signature in this dish.
Is this recipe suitable for meal prep?
You can prep most of the components (sautéed veggies, sauce, and even cooked pasta) a day ahead. Store them separately and sear the scallops right before serving so every plate of Creamy Tuscan Spaghetti with Jumbo Scallops tastes fresh and luxurious.
Final Thoughts
Whether you’re celebrating a special night or just craving a fabulous home-cooked meal, Creamy Tuscan Spaghetti with Jumbo Scallops is the kind of recipe that turns any gathering into a memory. I hope you’ll give it a whirl in your kitchen—trust me, your taste buds will thank you!
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Creamy Tuscan Spaghetti with Jumbo Scallops Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Non-Vegetarian
Description
Indulge in a luxurious dining experience with this Creamy Tuscan Spaghetti dish featuring succulent jumbo scallops in a rich, flavorful sauce.
Ingredients
Spaghetti:
- 12 oz spaghetti
Jumbo Scallops:
- 1 lb jumbo sea scallops (patted dry)
Sauce:
- 2 tablespoons olive oil
- 3 tablespoons unsalted butter (divided)
- 4 cloves garlic (minced)
- 1 small yellow onion (finely chopped)
- 1/2 cup sun-dried tomatoes (drained and chopped)
- 1 cup cherry tomatoes (halved)
- 2 cups baby spinach
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1/2 teaspoon red pepper flakes
- Salt and freshly ground black pepper to taste
- Chopped fresh basil for garnish
Instructions
- Cook Spaghetti: Boil salted water, cook spaghetti until al dente, drain, and set aside.
- Sear Scallops: Sear seasoned scallops in olive oil and butter until golden and opaque. Set aside.
- Prepare Sauce: Sauté onion, garlic, sun-dried tomatoes, cherry tomatoes, and spinach. Add cream, Parmesan, and seasonings. Toss spaghetti in sauce.
- Finalize Dish: Top with scallops, garnish with basil, and serve.
Notes
- You can substitute shrimp or chicken for the scallops.
- For a lighter version, use half-and-half instead of heavy cream.
- Add extra chili flakes for more heat.
Nutrition
- Serving Size: 1 plate
- Calories: 645
- Sugar: 5 g
- Sodium: 610 mg
- Fat: 32 g
- Saturated Fat: 15 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 58 g
- Fiber: 3 g
- Protein: 34 g
- Cholesterol: 115 mg
