Scallop and Spinach Spaghetti

Elevate your weeknight dinner with this elegant yet easy-to-make Scallop and Spinach Spaghetti. This dish combines tender, seared scallops with a rich, creamy sauce infused with the flavors of garlic, white wine, and sun-dried tomatoes. Fresh baby spinach adds a vibrant touch of color and nutrition, making this pasta dish a complete and satisfying meal. Perfect for a romantic dinner or a special family meal, this recipe is sure to impress.

Table of Contents

1. Overview of Scallop and Spinach Spaghetti
2. Ingredients for Scallop and Spinach Spaghetti
3. Step-by-Step Instructions
4. Cook’s Tips for Success
5. Variations and Creative Twists
6. FAQs About Scallop and Spinach Spaghetti
7. Conclusion

1. Overview of Scallop and Spinach Spaghetti

Scallop and Spinach Spaghetti is a delightful pasta dish that features seared jumbo scallops, fresh spinach, and a creamy sauce made with white wine, chicken broth, and heavy cream. The addition of sun-dried tomatoes adds a burst of tangy sweetness, while garlic and onion provide a savory depth of flavor. This dish is not only delicious but also visually appealing, making it perfect for both casual and formal dining.

2. Ingredients for Scallop and Spinach Spaghetti

Gather these ingredients to make your Scallop and Spinach Spaghetti:

• 2 pounds jumbo scallops
• Kosher salt and fresh black pepper for seasoning
• 4 tablespoons butter, divided
• 2 tablespoons olive oil
• 1/2 cup diced onion
• 3 cloves garlic, chopped
• 3/4 cup white wine
• 1 1/2 cups chicken broth
• 3/4 cup heavy cream
• 1 tablespoon cornstarch mixed with 1 tablespoon water
• 2 cups fresh baby spinach, roughly chopped
• 1 (7 ounce) jar sliced sun-dried tomatoes, drained
• 1 pound spaghetti
• Fresh black pepper and chopped fresh parsley for garnish

3. Step-by-Step Instructions

Follow these steps to create your Scallop and Spinach Spaghetti:

Preparation:

• Bring a large pot of salted water to a boil for the spaghetti.
• Pat the scallops dry with paper towels and season both sides with kosher salt and fresh black pepper.

1. Cook the Spaghetti:

• Add the spaghetti to the boiling water and cook according to the package instructions until al dente. Drain and set aside, reserving 1/2 cup of pasta water.

2. Sear the Scallops:

• In a large skillet, heat 2 tablespoons of butter and 2 tablespoons of olive oil over medium-high heat.
• Add the scallops in a single layer and sear for 2-3 minutes on each side until golden brown and cooked through. Remove from the skillet and set aside.

3. Prepare the Sauce:

• In the same skillet, add the remaining 2 tablespoons of butter. Add the diced onion and sauté until softened, about 3 minutes.
• Add the chopped garlic and cook for another minute until fragrant.

4. Deglaze and Simmer:

• Pour in the white wine to deglaze the skillet, scraping up any browned bits from the bottom.
• Let the wine reduce by half, then add the chicken broth and bring to a simmer.

5. Thicken the Sauce:

• Stir in the heavy cream and bring to a gentle simmer.
• Add the cornstarch mixture to the skillet, stirring continuously until the sauce thickens.

6. Combine and Cook:

• Add the roughly chopped spinach and drained sun-dried tomatoes to the skillet. Cook until the spinach is wilted.
• Return the seared scallops to the skillet, gently stirring to coat them in the sauce.

7. Toss with Spaghetti:

• Add the cooked spaghetti to the skillet, tossing to combine and coat the pasta with the sauce. If needed, add reserved pasta water to achieve desired sauce consistency.

8. Serve:

• Transfer the scallop and spinach spaghetti to serving plates. Garnish with freshly cracked black pepper and chopped fresh parsley.

4. Cook’s Tips for Success

• Scallop Preparation: Ensure scallops are thoroughly dried before searing to achieve a perfect golden crust.
• Pasta Water: Reserve pasta water before draining; it’s useful for adjusting the sauce consistency.
• Wine Selection: Use a good-quality dry white wine for the best flavor.

5. Variations and Creative Twists

Customize your Scallop and Spinach Spaghetti with these creative variations:

• Seafood Medley: Add shrimp or crab meat along with the scallops for a seafood extravaganza.
• Vegetarian Option: Replace scallops with mushrooms and add vegetable broth instead of chicken broth.
• Spicy Kick: Add red pepper flakes or diced jalapeños for a spicy version of this dish.

6. FAQs About Scallop and Spinach Spaghetti

Q: Can I use frozen scallops for this recipe? A: Yes, frozen scallops can be used. Thaw them completely and pat dry before searing to ensure they cook properly.

Q: What can I use instead of white wine? A: If you prefer not to use wine, substitute with additional chicken broth and a splash of lemon juice for acidity.

Q: How should I store leftovers? A: Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop or in the microwave.

in the rich, flavorful experience of Scallop and Spinach Spaghetti, a dish that brings together the best of seafood and pasta in a creamy, savory sauce. This recipe is not only a treat for the taste buds but also a feast for the eyes, perfect for impressing guests or enjoying a special meal with loved ones. Easy to make and full of delightful flavors, this scallop and spinach spaghetti is sure to become a favorite in your recipe collection.