Tuscan Spaghetti with Jumbo Scallops

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Jumbo scallops sitting pretty on a bed of creamy pasta, bringing the taste of Italy straight to your plate. Fresh, flavorful, and fabulously fancy! ๐ŸŒŸ๐Ÿฆ


400g spaghetti
12 jumbo scallops
3 tablespoons olive oil
4 cloves garlic, minced
1 cup cherry tomatoes, halved
2 cups fresh spinach
1/2 cup white wine (optional)
1 cup heavy cream
Salt and pepper to taste
Fresh basil for garnish


Cook the spaghetti according to package instructions until al dente, drain, and set aside.
Pat the scallops dry and season with salt and pepper. In a large pan, heat 1 tablespoon olive oil over medium-high heat and sear the scallops for 1-2 minutes on each side until they have a golden crust. Remove and set aside.
In the same pan, add the remaining olive oil and garlic, and sautรฉ until fragrant. Add the cherry tomatoes and cook until they start to soften.
If using wine, add it now and let it reduce by half. Then add the heavy cream, and bring to a simmer.
Stir in the spinach until it wilts, then toss in the cooked spaghetti until everything is well combined and heated through.
Return the scallops to the pan, warm them up for a minute, and then turn off the heat.
Serve garnished with fresh basil.

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