Creamy Scallop Spinach Spaghetti
A delightful and easy-to-make spaghetti dish featuring tender scallops, vibrant spinach, and a rich creamy sauce, perfect for family gatherings or special occasions.
Servings: 4 servings
Calories: 600kcal
Ingredients
Main Ingredients
- 2 pounds jumbo scallops These tender morsels provide the rich, buttery flavor.
- 1 pound spaghetti The perfect vessel for the creamy sauce.
- 2 cups fresh baby spinach, chopped Brings vibrancy and nutritional value to the dish.
- 7 ounces sun-dried tomatoes, drained and sliced A tangy addition that enhances flavor.
- 1 1/2 cup diced onion Sweet and aromatic, setting the flavor foundation.
- 3 cloves garlic, minced Adds a fragrant kick.
- 1 1/2 cups chicken broth Creates a savory base for the sauce.
- 3/4 cup heavy cream Provides the luxurious, silky texture.
- 4 tablespoons butter Adds a velvety touch to the sauce.
- 2 tablespoons olive oil Perfect for cooking scallops.
- 1 tablespoon cornstarch mixed with 1 tablespoon of water A thickening agent for the sauce.
- Kosher salt and freshly ground black pepper Essential seasonings to enhance taste.
- Fresh parsley, chopped for garnish A touch of green for visual appeal.
Instructions
Cooking the Spaghetti
- Start by bringing a large pot of salted water to a rolling boil. Cook the spaghetti according to the package instructions until it’s perfectly al dente. Once done, drain and toss it with a splash of olive oil to prevent sticking.
Searing the Scallops
- In a large skillet set over medium-high heat, add 2 tablespoons of butter and olive oil. Season the scallops liberally with salt and pepper. Sear them for 3 to 4 minutes per side until they develop a beautiful golden crust. Once cooked, remove the scallops from the skillet and set them aside.
Sautéing the Aromatics
- In the same skillet, melt the remaining 2 tablespoons of butter. Add the diced onion and cook until it becomes soft and translucent, about 3-4 minutes. Stir in the minced garlic and cook for an additional 30 seconds.
Making the Creamy Sauce
- Pour in the chicken broth and heavy cream, stirring continuously to combine. Bring the mixture to a gentle simmer. Gradually mix in the cornstarch slurry, stirring until the sauce thickens to your desired consistency.
Adding Vegetables
- Incorporate the chopped spinach and sun-dried tomatoes into the sauce. Season with salt and pepper to taste, and allow everything to simmer until the spinach wilts and becomes tender.
Combining and Serving
- Return the seared scallops to the skillet, then add the cooked spaghetti. Toss everything together, making sure to coat the pasta and scallops evenly in the creamy sauce.
- Transfer your dish to a serving plate, sprinkle with fresh parsley, and serve immediately.
Notes
For an extra depth of flavor, consider adding lemon juice or zest to the sauce just before serving. You can swap out spinach for kale or use different types of pasta.