Creamy Tuscan Spaghetti with Jumbo Scallops

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This Creamy Tuscan Spaghetti with Jumbo Scallops is the epitome of indulgence—rich, velvety cream sauce infused with sun-dried tomatoes, garlic, and aromatic herbs, all tossed with perfectly cooked pasta and topped with golden, juicy scallops. It’s an elegant yet comforting meal that brings a taste of Italy straight to your kitchen.

Ingredients:

  • 8 oz spaghetti (or your favorite pasta)
  • 1 tablespoon olive oil
  • 1 tablespoon unsalted butter
  • 12 jumbo scallops, cleaned and patted dry
  • 4 cloves garlic, minced
  • 1/2 cup sun-dried tomatoes, chopped
  • 1 cup heavy cream
  • 1/2 cup chicken broth (or vegetable broth)
  • 1/4 cup grated Parmesan cheese
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon dried oregano
  • Salt and pepper, to taste
  • 1/4 cup fresh basil, chopped (for garnish)
  • Freshly grated Parmesan, for serving

Directions:

  1. Cook the spaghetti according to package directions, then drain and set aside. Reserve 1/2 cup of pasta water.
  2. In a large skillet, heat olive oil and butter over medium heat. Once the butter has melted, add the scallops. Season with salt and pepper, and cook for 2-3 minutes per side, until golden brown and cooked through. Remove the scallops from the skillet and set aside.
  3. In the same skillet, add the minced garlic and cook for 1 minute until fragrant. Add the sun-dried tomatoes, and cook for another 1-2 minutes.
  4. Pour in the heavy cream and chicken broth, stirring to combine. Bring the mixture to a simmer, and cook for 4-5 minutes, until the sauce has thickened slightly.
  5. Add the grated Parmesan cheese, basil, oregano, and salt and pepper to taste. Stir until the cheese has melted and the sauce is smooth.
  6. Toss the cooked spaghetti into the sauce, adding a bit of reserved pasta water if needed to loosen the sauce.
  7. Plate the spaghetti and top with the seared scallops. Garnish with fresh basil and extra Parmesan cheese.
  8. Serve immediately and enjoy the creamy, flavorful dish.

Prep Time: 10 minutes
Cooking Time: 20 minutes
Total Time: 30 minutes
Kcal: 620 kcal
Servings: 2 servings

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