Creamy Tuscan Spaghetti with Jumbo Scallops

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Creamy Tuscan Spaghetti with Jumbo Scallops

The rich, savory tastes of Tuscan cuisine are combined with the grace of properly cooked scallops in this dish of creamy Tuscan spaghetti with gigantic scallops. This recipe is rich, savory, and suitable for a special dinner party. This is how to achieve it:

Regarding the spaghetti:

  1. 340g (12 oz) of spaghetti
  2. Two tablespoons of olive oil
  3. One little onion, diced finely
  4. three minced garlic cloves
  5. One cup of chopped sun-dried tomatoes
  6. One cup of baby spinach
  7. One cup of heavy cream
  8. Grated ½ cup of Parmesan cheese
  9. One teaspoon of dried basil
  10. One teaspoon of dried oregano
  11. To taste, add salt and black pepper.
  12. About the Large Scallops:
  13. One pound (450g) of large scallops, or roughly 12–15 scallops
  14. Two tablespoons of olive oil
  15. 1 tablespoon of salted butter
  16. To taste, add salt and black pepper.
  17. slices of lemon, for serving

Guidelines:

Prepare the spaghetti:

  • Heat a big saucepan of salted water till it boils. Cook the pasta until al dente, following the directions on the package. After draining the pasta and setting it aside, save 1 cup of the pasta water.

Get the sauce ready:

  • Heat two tablespoons of olive oil in a big skillet over medium heat. Add the chopped onion and simmer for 3–4 minutes, or until softened.
  • Once aromatic, add the minced garlic and simmer for an additional minute.
  • Add the sun-dried tomatoes and let cook for a further two minutes.
  • Add the oregano, basil, Parmesan cheese, and heavy cream after lowering the heat to low. Stir until creamy sauce and melted cheese are combined. Cook the baby spinach till it wilts after adding it. To taste, add salt and black pepper for seasoning.
  • Mix the pasta with the sauce.
  • To achieve the right consistency, add a small amount of the pasta water that was set aside after adding the cooked spaghetti to the sauce and tossing to coat. As you cook the scallops, keep warm.

Prepare the Scallops:

  • Using paper towels, pat the scallops dry before adding salt and black pepper to taste.
  • Heat 1 tablespoon butter and 2 tablespoons olive oil in a big skillet over medium-high heat.
  • The scallops should be seared for two to three minutes on each side, or until they are cooked through and golden brown, once the skillet has heated up. Steer clear of packing the skillet too full; you might have to cook the scallops in batches.

Put Together and Serve:

  • Spoon the rich Tuscan spaghetti onto individual plates or bowls.
  • Place the cooked giant scallops on top.
  • If preferred, garnish with more Parmesan cheese and fresh basil. Present the scallops with lemon wedges for you to squeeze over them.
  • Advice:
  • For Added Flavor: To give the sauce more complexity and taste, consider adding a small amount of white wine. Simply pour it in after the garlic and allow it to somewhat evaporate before pouring in the cream.
  • Steer clear of overcooking scallops since they cook quickly and can turn rough if done too long. Seek for an opaque core and a crust that is golden brown.
  • Preparation: The pasta and sauce can be prepared in advance and then gently reheated. For the greatest texture, cook the scallops right before serving.
  • The rich flavors and sophisticated presentation of this creamy Tuscan pasta with giant scallops are sure to wow. Savor your food!

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