Creamy Tuscan Spaghetti with Jumbo Scallops

Cook the spaghetti according to package instructions until al dente. Drain and set aside.

While the pasta cooks, heat olive oil in a large pan over medium-high heat. Add the scallops and sear for about 2 minutes on each side until golden and cooked through. Remove from the pan and set aside.

In the same pan, add more oil if needed, then sauté garlic and onion until translucent. Add the sun-dried tomatoes and cook for 2 minutes.

Deglaze the pan with white wine and let it reduce slightly, then stir in the heavy cream and spinach. Cook until the spinach wilts.

Return the spaghetti and scallops to the pan, toss to coat in the creamy sauce. Cook for an additional 1-2 minutes to reheat the pasta and scallops. Season with salt and pepper.

Serve topped with grated Parmesan and fresh basil.

Prep Time: 10 minutes | Cooking Time: 20 minutes | Total Time: 30 minutes

Kcal: 650 kcal | Servings: 4 servings