Jumbo Creamy Tuscan Spaghetti with Scallops
Ingredients:
Jumbo Scallops: 12 large scallops
Spaghetti: 12 oz (about 340g)
Olive Oil: 2 tbsp
Unsalted Butter: 2 tbsp
Garlic: 4 cloves, minced
Cherry Tomatoes: 1 cup, halved
Baby Spinach: 2 cups
Heavy Cream: 1 cup
Parmesan Cheese: 1 cup, grated
White Wine: 1/2 cup (optional)
Chicken Broth: 1/2 cup
Italian Seasoning: 1 tsp
Red Pepper Flakes: 1/2 tsp (optional)
Salt and Pepper: To taste
Fresh Basil: For garnish
Lemon Wedges: For serving
Instructions:
Prepare the Scallops:
Pat the scallops dry with a paper towel and season both sides with salt and pepper.
In a large skillet, heat 1 tbsp of olive oil and 1 tbsp of butter over medium-high heat.
Once hot, add the scallops in a single layer and sear for about 2-3 minutes on each side until they are golden brown. Remove from the skillet and set aside.
Cook the Spaghetti:
Continued on next page 👇(page 2)👇
