Creamy Scallop Spinach Spaghetti
A deliciously creamy pasta dish featuring seared scallops, fresh spinach, and sun-dried tomatoes, all enveloped in a rich cream sauce.
Servings: 4 servings
Calories: 650kcal
Ingredients
Scallops
- 2 pounds jumbo scallops, patted dry Sweet, tender, and meaty, scallops are the star of this dish.
- Kosher salt and freshly ground black pepper, to taste Essential for enhancing the natural flavors of the scallops.
Base Ingredients
- 4 tablespoons butter, divided Adds a rich creaminess to the sauce.
- 2 tablespoons olive oil Helps achieve a nice sear on the scallops.
- 1/2 cup diced onion Brings a touch of sweetness and depth to the dish.
- 3 cloves garlic, finely minced Imparts a fragrant aroma that elevates every bite.
- 1 1/2 cups chicken broth (or seafood broth) The base of the creamy sauce contributes a savory depth.
- 3/4 cup heavy cream Creates a luxurious texture that envelops the pasta.
- 1 tablespoon cornstarch mixed with 1 tablespoon of water Helps thicken the sauce for a perfect consistency.
- 1 pound spaghetti, cooked al dente The perfect base for your scallops and sauce.
Greens and Garnish
- 2 cups fresh baby spinach, roughly chopped Adds vibrant color and essential nutrients.
- 7 ounces sun-dried tomatoes, drained and sliced Contributes a tangy sweetness with a distinct chew.
Instructions
Preparation
- In a large pot, bring salted water to a boil, then cook the spaghetti according to package instructions until al dente. Drain and toss with olive oil to prevent sticking, then set aside.
- In a large skillet over medium-high heat, melt 2 tablespoons of butter along with the olive oil. Season the scallops with salt and pepper, and sear for about 3–4 minutes per side until they turn golden brown. Remove the scallops from the skillet and set aside.
- In the same skillet, melt the remaining butter, then add the diced onion. Sauté until the onion is soft and translucent, about 3-4 minutes. Stir in the minced garlic and cook until fragrant, about 30 seconds.
- Pour in the chicken (or seafood) broth and heavy cream. Stir to combine and bring to a gentle simmer. Add the cornstarch slurry and cook until the sauce thickens, about 2–3 minutes.
- Stir in the chopped spinach and sliced sun-dried tomatoes. Cook until the spinach wilts and everything is heated through, season with salt and pepper to taste.
- Return the seared scallops to the skillet. Add the cooked spaghetti and gently toss everything together to coat the noodles in the creamy sauce.
- Remove from heat, transfer to plates, and garnish with freshly chopped parsley. Serve immediately while the dish is hot and the flavors are vibrant.
Notes
Choose the right scallops: Opt for dry scallops rather than wet scallops for optimal flavor; they're more natural and have a sweeter taste. Don't overcrowd the skillet: Sear scallops in batches if necessary to ensure they brown evenly. A dash of lemon juice or zest can brighten the dish beautifully. Feel free to add ingredients like artichokes, or replace the scallops with shrimp or grilled chicken for variety. If looking for a lighter version, substitute heavy cream with half-and-half or a creamy plant-based milk.