Creamy Tuscan Spaghetti with Jumbo Scallops

Preparation Time: 15 minutes
Cooking Time: 25 minutes
Cooking Intensity: Moderate
Yield: 4 servings

Ingredients:

For the Scallops:

• 12 jumbo scallops
• Salt and pepper, to taste
• 2 tablespoons olive oil

For the Pasta:

• 8 ounces spaghetti
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 1 cup cherry tomatoes, halved
• 2 cups baby spinach
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 1/2 cup chicken broth
• 1 teaspoon Italian seasoning
• Salt and pepper, to taste
• 1/4 cup fresh basil, chopped (for garnish)
• Lemon wedges (for serving)

Instructions:

1. Prepare the Scallops:

1. Season Scallops:
   • Pat the scallops dry with paper towels and season both sides with salt and pepper.
2. Sear Scallops:
   • Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Once the oil is hot, add the scallops and sear for 2-3 minutes on each side, until they are golden brown and opaque in the center. Remove from the skillet and set aside.

2. Cook the Pasta:

1. Boil Spaghetti:
   • Cook the spaghetti according to the package instructions until al dente. Drain and set aside.

3. Prepare the Sauce:

1. Sauté Garlic and Tomatoes:
   • In the same skillet used for the scallops, add 2 tablespoons of olive oil and sauté the minced garlic over medium heat until fragrant, about 1 minute. Add the cherry tomatoes and cook for another 2-3 minutes until they start to soften.
2. Add Spinach:
   • Add the baby spinach to the skillet and cook until wilted, about 2 minutes.
3. Create the Creamy Sauce:
   • Pour in the heavy cream and chicken broth, stirring to combine. Bring to a gentle simmer and cook for 3-4 minutes until the sauce thickens slightly.
4. Incorporate Cheese and Seasoning:
   • Stir in the grated Parmesan cheese and Italian seasoning. Season with salt and pepper to taste.

4. Combine and Serve:

1. Mix Pasta with Sauce:
   • Add the cooked spaghetti to the skillet and toss to coat the pasta evenly with the creamy sauce.
2. Add Scallops:
   • Gently place the seared scallops on top of the pasta.
3. Garnish and Serve:
   • Garnish with chopped fresh basil. Serve with lemon wedges on the side for a fresh, zesty kick.

Nutrition Information (per serving):

• Calories: 520
• Total Fat: 28g
  • Saturated Fat: 14g
  • Trans Fat: 0g
• Cholesterol: 110mg
• Sodium: 720mg
• Total Carbohydrates: 42g
  • Dietary Fiber: 3g
  • Sugars: 4g
• Protein: 28g

Tips for Perfect Creamy Tuscan Spaghetti with Jumbo Scallops:

• Pat Scallops Dry: Ensure the scallops are thoroughly dried before searing to achieve a golden brown crust.
• Fresh Ingredients: Use fresh baby spinach and basil for the best flavor.
• Simmering Sauce: Avoid boiling the cream sauce to prevent it from curdling; a gentle simmer is sufficient.

Enjoy this luxurious and creamy Tuscan spaghetti with perfectly seared jumbo scallops as an elegant dinner option!