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Creamy scallop spinach spaghetti served with fresh herbs
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Creamy Scallop Spinach Spaghetti

A delightful dish that features tender scallops and fresh spinach on al dente spaghetti, enveloped in a rich, creamy garlic sauce with sun-dried tomatoes.
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course: Dinner, Main Course
Cuisine: Italian
Keyword: Creamy Sauce, Pasta, scallops, Spinach
Servings: 4 servings
Calories: 600kcal

Ingredients

For the pasta and seafood

  • 2 pounds jumbo scallops, patted dry
  • 1 pound spaghetti, cooked al dente
  • 4 tablespoons butter, divided 2 tablespoons for searing scallops, 2 tablespoons for sautéing
  • 2 tablespoons olive oil
  • Kosher salt and freshly ground black pepper, to taste

For the sauce

  • 1/2 cup diced onion
  • 3 cloves garlic, finely minced
  • 1 1/2 cups chicken broth (or seafood broth)
  • 3/4 cup heavy cream
  • 1 tablespoon cornstarch mixed with 1 tablespoon of water

For the vegetables

  • 2 cups fresh baby spinach, roughly chopped
  • 7 ounces sun-dried tomatoes, drained and sliced

For garnish

  • Fresh parsley, finely chopped For garnish

Instructions

Cook the Spaghetti

  • Bring a large pot of salted water to a boil. Cook the spaghetti according to the package instructions until al dente, drain, and toss with a little olive oil.

Sear the Scallops

  • Heat a large skillet over medium-high heat, add 2 tablespoons of butter and the olive oil. Season the scallops with salt and pepper and sear for 3–4 minutes per side until golden brown.

Sauté the Aromatics

  • In the same skillet, melt the remaining 2 tablespoons of butter, add onion, and cook until soft. Stir in garlic and cook until fragrant.

Make the Creamy Sauce

  • Pour in the chicken broth and heavy cream, bringing to a gentle simmer. Mix in the cornstarch slurry and cook for 2–3 minutes until thickened.

Add the Vegetables

  • Stir in the spinach and sun-dried tomatoes, seasoning with salt and pepper. Simmer for 1–2 minutes until the spinach wilts.

Combine & Serve

  • Return the seared scallops to the skillet, add the spaghetti, and toss until well coated in sauce.

Garnish & Enjoy

  • Transfer to a serving dish, sprinkle with fresh parsley, and serve immediately.

Notes

Consider using fresh basil and high-quality sun-dried tomatoes for better flavor. To add spiciness, include red pepper flakes while sautéing the garlic.