Creamy Tuscan Spaghetti with Jumbo Scallops

Italian cuisine captures the heart with its rich flavors and comforting textures. Today, I’m excited to share a recipe that marries the elegance of seafood with the warmth of Tuscan-inspired ingredients. Creamy Tuscan Spaghetti with Jumbo Scallops is a dish that not only pleases the palate but also makes for a visually stunning presentation. Let’s dive into the recipe and explore the culinary delight that awaits.

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  • 2 pounds jumbo scallops
  • Kosher salt
  • Fresh black pepper
  • 4 tablespoons butter, divided
  • 2 tablespoons olive oil
  • 1/2 cup diced onion
  • 3 cloves garlic, chopped
  • 3/4 cup white wine
  • 1 1/2 cups chicken broth
  • 3/4 cup heavy cream
  • 1 tablespoon cornstarch mixed with 1 tablespoon water
  • 2 cups fresh baby spinach, roughly chopped
  • 1 (7 ounce) jar sliced sun dried tomatoes, drained
  • 1 pound spaghetti
  • Fresh parsley, chopped for garnish


  1. Prep the Pasta:
    Start by boiling water in a large pot. Cook the spaghetti according to the package instructions until al dente. Once cooked, drain and set aside, keeping it warm.
  2. Cook the Scallops:
    In a large skillet, heat 2 tablespoons of butter along with the olive oil over medium-high heat. Season the scallops with kosher salt and freshly ground black pepper. Sear the scallops for about 2 minutes on each side or until they develop a golden-brown crust. Remove the scallops from the skillet and cover them to keep warm.
  3. Sauté the Aromatics:
    Using the same skillet, add the remaining 2 tablespoons of butter, diced onion, and chopped garlic. Sauté until the onions are translucent and the garlic is fragrant. This typically takes about 3-5 minutes.
  4. Deglaze and Simmer:
    Pour in the white wine to deglaze the pan, scraping up any browned bits from the bottom. Reduce the wine by half, then add the chicken broth and heavy cream. Bring the mixture to a simmer.
  5. Thicken the Sauce:
    Stir in the cornstarch mixture to the simmering sauce and continue stirring until the sauce thickens. This should take about 2-3 minutes.
  6. Add Greens and Tomatoes:
    Mix in the chopped baby spinach and drained sun-dried tomatoes. Cook until the spinach wilts, integrating all the flavors beautifully.
  7. Combine Scallops and Pasta:
    Return the scallops to the skillet just to coat them in the sauce, then remove them once more to keep warm. Toss the cooked spaghetti in the skillet with the sauce until everything is well combined.
  8. Serve:
    Transfer the sauced spaghetti to a serving bowl. Arrange the scallops on top and sprinkle with freshly chopped parsley for garnish.

Cooking Tips

  • Wine Selection: Opt for a dry white wine that complements the sweetness of the scallops, such as Sauvignon Blanc or Pinot Grigio.
  • Serving Suggestion: This dish pairs beautifully with a crisp, green salad and a glass of white wine for a complete dining experience.

Nutritional Information:

Per serving: approximately 650 calories, 25g fat, 70g carbohydrates, 35g protein.

Preparation Time: 15 minutes
Cooking Time: 30 minutes
Total Time: 45 minutes
Servings: 6

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