Creamy Scallop Spinach Spaghetti
A delightful dish that combines scallops with a rich cream sauce and fresh spinach, perfect for family dinners or special occasions.
Servings: 6 servings
Calories: 600kcal
Ingredients
For the Pasta
- 1 pound spaghetti, cooked al dente
For the Scallops and Sauce
- 2 pounds jumbo scallops, patted dry Make sure scallops are patted dry for proper searing.
- 4 tablespoons butter, divided
- 2 tablespoons olive oil
- 1/2 cup diced onion
- 3 cloves garlic, finely minced
- 1 1/2 cups chicken broth (or seafood broth)
- 3/4 cup heavy cream Can substitute with half-and-half or plant-based cream.
- 1 tablespoon cornstarch mixed with 1 tablespoon of water Used for thickening the sauce.
- 2 cups fresh baby spinach, roughly chopped
- 7 ounces sun-dried tomatoes, drained and sliced
- Kosher salt and freshly ground black pepper, to taste
- Fresh parsley, finely chopped for garnish
Instructions
Cooking the Pasta
- Begin by bringing a large pot of salted water to a boil. Add the spaghetti and follow the package instructions to cook until it reaches al dente perfection. Once done, drain the pasta and toss it with a little olive oil to prevent sticking. Set aside and keep warm.
Searing the Scallops
- Heat a large skillet over medium-high heat, adding 2 tablespoons of butter and the olive oil. While the skillet heats up, season the scallops generously with salt and pepper. Once the oil is shimmering, carefully place the scallops in the skillet. Sear them for about 3–4 minutes on each side until they develop a golden-brown crust. Remove them from the skillet and set aside.
Sautéing Aromatics
- In the same skillet, reduce the heat to medium and melt the remaining 2 tablespoons of butter. Add the diced onion, cooking until it becomes soft and translucent, roughly 3–4 minutes. Toss in the minced garlic, cooking just until fragrant, about 30 seconds.
Making the Creamy Sauce
- Pour in the chicken or seafood broth, followed by the heavy cream. Stir to blend everything together and allow the mixture to come to a gentle simmer. To thicken the sauce, mix in the cornstarch slurry and cook for 2–3 minutes while stirring occasionally.
Adding Vegetables
- Stir in the chopped spinach along with the sun-dried tomatoes. Season the mixture with salt and pepper to taste. Allow it to simmer for just 1–2 minutes until the spinach has wilted.
Combining and Serving
- Once the sauce is ready, return the seared scallops to the skillet, gently coating them in the creamy sauce. Add the cooked spaghetti, tossing it all together to ensure the pasta is evenly coated.
- Transfer your Creamy Scallop Spinach Spaghetti onto a serving dish and sprinkle with fresh parsley. Serve immediately.
Notes
For the best flavor, use fresh ingredients whenever possible. Consider adding white wine to the sauce for extra depth, and experiment with herbs or cheese for variations.