A delicious and creamy pasta dish featuring jumbo scallops, cherry tomatoes, and baby spinach, perfect for a special dinner.
Author:Lorenzo Bonucci
Prep Time:10 minutes
Cook Time:20 minutes
Total Time:30 minutes
Yield:4 servings 1x
Category:Main Course
Method:Stovetop
Cuisine:Italian
Diet:Gluten Free
Ingredients
Scale
8 ounces spaghetti
1 tablespoon olive oil
1 pound jumbo scallops, patted dry
Salt and pepper, to taste
3 cloves garlic, minced
1 cup cherry tomatoes, halved
1 cup baby spinach
1 cup heavy cream
1 teaspoon Italian seasoning
1/2 cup grated Parmesan cheese
Fresh basil leaves, for garnish
Instructions
Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain the spaghetti and set aside.
In a large skillet, heat the olive oil over medium-high heat. Season the scallops with salt and pepper. Add the scallops to the skillet and sear for about 2-3 minutes on each side until golden brown and cooked through. Remove the scallops from the skillet and set aside.
In the same skillet, add the minced garlic and sauté for about 30 seconds until fragrant. Add the cherry tomatoes and cook for 2-3 minutes until they start to soften.
Stir in the baby spinach and cook until wilted, about 1 minute.
Pour in the heavy cream and add the Italian seasoning. Bring to a simmer and cook for 2-3 minutes until slightly thickened.
Stir in the grated Parmesan cheese until melted and smooth. If the sauce is too thick, add reserved pasta water a little at a time until desired consistency is reached.
Add the cooked spaghetti to the skillet and toss to coat in the creamy sauce. Gently fold in the seared scallops.
Serve immediately, garnished with fresh basil leaves.
Notes
For a lighter version, substitute half-and-half for heavy cream.
Add a squeeze of lemon juice before serving for a bright flavor boost.