This Creamy Tuscan Spaghetti with Jumbo Scallops is a simple seafood recipe in the most delicious creamy sauce with sun dried tomatoes and spinach!
Ingredients
2 pounds jumbo scallops, seasoned with salt and pepper on each side
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 cup chicken broth
3/4 cup heavy cream
1 tablespoon cornstarch mixed with 1 tablespoon water
2 cups fresh baby spinach
1 small jar sliced sun dried tomatoes (drained but reserve the oil)
1 pound spaghetti
fresh black pepper and chopped fresh parsley for garnish
Instructions
Heat 2 tablespoons of the butter together with the oil in a cast iron or stainless steel skillet over medium high heat.
Add the seasoned scallops to the pan and let them cook on one side for 3-4 minutes until they form a brown crust. If the scallops are sticking to the pan they aren’t ready to turn yet, just give them another minute or two.
Turn the scallops over and let cook for another 3-4 minutes on the other side until browned.
Remove the scallops to a plate and cover with foil.
Melt the remaining 2 tablespoons of butter in the skillet and add the onions. Cook the onions for 5 minutes, stirring until softened.
Add the garlic, stir and cook for a minute longer then pour in the wine to deglaze the pan.
Let the wine cook down until reduced by half (about 2 minutes) then pour in the chicken broth and cream and bring to a simmer.
Full Reading: https://www.mantitlement.com/recipes/main-dishes/creamy-tuscan-spaghetti-with-jumbo-scallops/print/16281/
