Creamy Tuscan Spaghetti with Jumbo Scallops

This Creamy Tuscan Spaghetti with Jumbo Scallops is a simple seafood recipe in the most delicious creamy sauce with sun dried tomatoes and spinach!

Creamy Tuscan Spaghetti with Jumbo Scallops

Ingredients
  1. 2 pounds jumbo scallops, seasoned with salt and pepper on each side
  2. 4 tablespoons butter, divided
  3. 2 tablespoons olive oil
  4. 1/2 cup diced onion
  5. 3 cloves garlic, chopped
  6. 3/4 cup white wine
  7. 1 1/2 cup chicken broth
  8. 3/4 cup heavy cream
  9. 1 tablespoon cornstarch mixed with 1 tablespoon water
  10. 2 cups fresh baby spinach
  11. 1 small jar sliced sun dried tomatoes (drained but reserve the oil)
  12. 1 pound spaghetti
  13. 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.