For a restaurant style dinner at home, try Creamy Tuscan Spaghetti with Jumbo Scallops tonight! Jumbo scallops and pasta with sun dried tomatoes, spinach and cream go perfectly together!
Scallops are one of those things that we don’t really buy too much at home. They can be a little more on the expensive side, especially if you buy the jumbo scallops like we did here but once again Trader Joe’s saved the day.
I managed to find a two pound bag there for just about 10 bucks, ran around for some other ingredients to make this Creamy Tuscan Spaghetti with Jumbo Scallops and off I went.
Combining the spaghetti with wine, cream, fresh spinach and sun dried tomatoes also came from just things I picked up while I was there…I mentioned in this Sicilian Beef and Cauliflower recipe about how sun dried tomatoes are also pretty expensive so stock up at TJ’s next time you go.
This is also NOT a sponsored Trader Joe’s post guys, I just really really like it there.
So once you get a good sear on the scallops, set them aside and start the sauce.
It’s butter, wine, cream, spinach and chicken broth. With some garlic and onions for added flavor and it’s awesome. So good you can sit there with a big hunk of bread and just soak up the sauce, that alone is going to be good enough.
But definitely dive into the spaghetti and scallops here too. It’s a flavor combination you do not want to miss.
The one thing you have to do here is cook the pasta separately. It’s not like one of those one skillet pasta dishes, this recipe needs to be done in the pot with water the regular way.
The creamy sauce wouldn’t cook the pasta the right way and also it would soak WAY too much of that crazy good, creamy sauce up.
And we definitely don’t want that.
But what I can tell you is that this pasta to sauce ratio is the perfect well – ratio. It’s just the right amount of pasta to sauce in my opinion so no need to worry about how much to add.
Just dump it all in there and get tossing.
Pour the sauce and scallops all over the cooked pasta and toss carefully to combine. You don’t want to break any of those jumbo scallops up – that would be a horrible thing to do to these nice, big scallops.
Serve this Creamy Tuscan Spaghetti with Jumbo Scallops a with a good glass of wine and like I said, a big loaf of bread so you can get in there and get up all the sauce.
I’m telling you, our little guy didn’t love this dinner. Not this one. But what he ended up eating was about a half a loaf of bread, soaked up in all the sauce and a few nice big scallops.
And that was a good enough dinner win for me.
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
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.
Mix the cornstarch and water together and pour into the simmering sauce. Whisk and bring back to a simmer, cooking for 5-8 minutes until the sauce is reduced and thickened.
Add the spinach and the sun dried tomatoes with a couple of tablespoons of the oil from the jar. Stir the spinach into the sauce to wilt. Season the sauce with more salt and pepper to taste.
Place the scallops back into the sauce, cover and turn off the heat.
Cook the spaghetti according to the package directions, drain and add to the pan with the sauce* (see note).
Toss to combine and serve immediately.
If your skillet is on the smaller side, you can put the cooked spaghetti in a large bowl and then pour the sauce and scallops over the top and toss.