Creamy Scallop Spinach Spaghetti
Creamy Scallop Spinach Spaghetti is a delightful dish that beautifully marries the sweetness of scallops with the vibrant taste of fresh spinach and the rich, silky texture of a creamy sauce. This recipe is not just a meal; it’s an experience that brings warmth and satisfaction to any dining table. Whether it’s a cozy dinner for two or a gathering with friends, this dish is sure to impress. With its enchanting flavors and inviting aroma, you’ll find every bite to be a celebration of culinary delight.
This step-by-step recipe stands out due to its ability to bring gourmet dining into the home kitchen. The combination of succulent scallops, fresh spinach, and sun-dried tomatoes enveloped in a creamy sauce over pasta creates a dish that’s not only mouthwatering but also simple to prepare. It’s perfect for those moments when you want to treat yourself and your loved ones to something special without spending all day in the kitchen.
Why You’ll Love This Recipe
There are countless reasons why Creamy Scallop Spinach Spaghetti will become a favorite. For starters, the recipe features easy prep that anyone can handle, making it inclusive for all cooking skill levels. The family-friendly nature of this dish, with its pleasing flavors, ensures even the pickiest eaters will enjoy it. It brings the best of both worlds, providing a quick, satisfying meal without compromising on taste. Plus, with minimal ingredients, you can whip this up with what you have on hand, reducing food waste and unnecessary trips to the grocery store.
Ingredients
For this exquisite Creamy Scallop Spinach Spaghetti, you will need the following items:
- 2 pounds of jumbo scallops, patted dry: Fresh and succulent, adding a touch of luxury to the dish.
- Kosher salt and freshly ground black pepper, to taste: Essential for enhancing the natural flavors.
- 4 tablespoons of butter, divided: Provides richness and depth to the sauce.
- 2 tablespoons of olive oil: Adds a nice, light flavor and helps in searing the scallops.
- 1/2 cup of diced onion: Brings sweetness and aroma to the dish.
- 3 cloves of garlic, finely minced: A must for enhancing the savory profile.
- 1 1/2 cups of savory chicken broth: The base of the sauce, offering depth of flavor.
- 3/4 cup of heavy cream: For that luxurious, creamy finish.
- 1 tablespoon of cornstarch mixed with 1 tablespoon of water: Helps to thicken the sauce beautifully.
- 2 cups of fresh baby spinach, roughly chopped: Adds freshness and vibrancy to the dish.
- 7 ounces of sun-dried tomatoes, drained and sliced: Offers a sweet-tart flavor that complements the dish well.
- 1 pound of spaghetti, cooked al dente: The perfect vehicle for carrying all those delicious flavors.
- Fresh parsley, finely chopped, for garnish: A fresh touch that elevates the presentation.
For Creamy Scallop Spinach Spaghetti
Gather these ingredients to kickstart your cooking journey and prepare for a mouthwatering experience.
Step-by-Step Directions
Cook the Spaghetti: Begin by bringing a large pot of salted water to a rapid boil. Once boiling, add the spaghetti and cook according to the package instructions until it reaches an al dente texture. Once done, drain it, toss it with a little olive oil to prevent sticking, and set aside.
Sear the Scallops: In a large skillet heated over medium-high heat, add 2 tablespoons of butter and the olive oil. Season the jumbo scallops with kosher salt and freshly ground black pepper. Sear the scallops for about 3–4 minutes per side until they are golden brown and caramelized. Once they have that perfect sear, remove them from the skillet and set aside.
Sauté the Aromatics: In the same skillet, melt the remaining 2 tablespoons of butter. Add the diced onion and cook until it becomes soft and translucent, roughly 3–4 minutes. Stir in the minced garlic and let it cook for about 30 seconds, allowing the wonderful aroma to fill your kitchen.
Make the Creamy Sauce: Pour in the savory chicken broth and heavy cream, stirring to combine beautifully. Bring the mixture to a gentle simmer. Once simmering, add the cornstarch slurry and cook until the sauce thickens, giving it that luscious texture.
Add the Vegetables: Stir in the roughly chopped spinach and sun-dried tomatoes. Season generously with salt and black pepper. Let it simmer briefly until the spinach wilts down, embracing the creamy sauce.
Combine & Serve: Reduce the heat to low and return the seared scallops to the skillet, gently coating them in the rich sauce. Add the cooked spaghetti, tossing everything together until well combined and coated in the delightful sauce.
Garnish & Enjoy: Transfer the pasta to a serving dish, sprinkle with freshly chopped parsley for a pop of color and freshness, and serve immediately while hot.
Tips & Tricks
To make the most of your Creamy Scallop Spinach Spaghetti, consider these helpful tips:
- Quality Scallops: Always opt for fresh, high-quality scallops. If possible, seek out dry-packed scallops for the best flavor.
- Variations of Greens: Feel free to substitute spinach with other greens like kale or arugula for a different flavor profile.
- Pasta Alternatives: If you want to lighten the dish, consider using whole-grain or gluten-free spaghetti.
- Cooking Hacks: For added depth, you could incorporate a splash of lemon juice or zest to the sauce before serving.
- Make Ahead: For busy weeknights, you can prep the sauce and cook the pasta in advance. Simply combine and reheat when ready to serve.
Serving Suggestions & Pairings
Serve your Creamy Scallop Spinach Spaghetti with a crisp green salad dressed in a light vinaigrette to balance the richness of the dish. A side of garlic bread would also make a wonderful addition, perfect for sopping up any remaining creamy sauce. Pair this meal with a chilled sparkling water or a non-alcoholic sparkling beverage to keep the ambiance light.
Nutritional Information
This Creamy Scallop Spinach Spaghetti is indulgent but offers a hearty meal packed with nutrients. On average, a serving contains about:
- Calories: 600-700 per serving
- Protein: 35g
- Fat: 35g (primarily from the scallops and heavy cream)
- Carbohydrates: 60g
While it’s an indulgent dish, it contains protein and fresh vegetables, making it a balanced option when enjoyed in moderation.
Storing Tips & Variations for Creamy Scallop Spinach Spaghetti
If you have leftover Creamy Scallop Spinach Spaghetti, store it in an airtight container in the refrigerator for up to 3 days. To reheat, use a skillet over low heat with a splash of chicken broth to loosen the sauce. If you want to experiment with flavors, try adding other proteins like shrimp or chicken, or play around with different vegetables such as bell peppers or asparagus.
Conclusion for Creamy Scallop Spinach Spaghetti
Don’t wait any longer to whip up this Creamy Scallop Spinach Spaghetti. Its enticing flavors, delightful textures, and the comfort it brings make it an essential addition to your recipe repertoire. Gather your ingredients, embrace your inner chef, and treat yourself and your loved ones to this delicious meal tonight!
FAQs
Q1: Can I use frozen scallops instead of fresh?
Absolutely! Just ensure they’re fully thawed beforehand, and adjust the cooking time as necessary.
Q2: Is it possible to make this dish dairy-free?
Yes! You can substitute heavy cream with coconut cream or a dairy-free alternative.
Q3: How can I make this dish spicier?
Adding a pinch of red pepper flakes or a drizzle of hot sauce can elevate the flavor profile and add some heat.
Q4: Can I prepare this dish ahead of time?
You can pre-cook all the components and combine them just before serving. It may require gentle reheating to ensure everything is warmed through.
Q5: What kind of pasta can I use besides spaghetti?
While spaghetti is traditional, you can swap for fettuccine, linguine, or even whole-grain varieties for a different texture and flavor.
Creamy Scallop Spinach Spaghetti
Ingredients
For the Scallops
- 2 pounds jumbo scallops, patted dry Fresh and succulent, adding a touch of luxury to the dish.
- to taste Kosher salt and freshly ground black pepper Essential for enhancing the natural flavors.
For the Sauce
- 4 tablespoons butter, divided Provides richness and depth to the sauce.
- 2 tablespoons olive oil Adds a light flavor and helps in searing the scallops.
- 1/2 cup diced onion Brings sweetness and aroma to the dish.
- 3 cloves garlic, finely minced Enhances the savory profile.
- 1 1/2 cups savory chicken broth The base of the sauce, offering depth of flavor.
- 3/4 cup heavy cream For that luxurious, creamy finish.
- 1 tablespoon cornstarch mixed with 1 tablespoon water Helps to thicken the sauce beautifully.
For the Vegetables
- 2 cups fresh baby spinach, roughly chopped Adds freshness and vibrancy to the dish.
- 7 ounces sun-dried tomatoes, drained and sliced Offers a sweet-tart flavor that complements the dish.
For the Pasta
- 1 pound spaghetti, cooked al dente The perfect vehicle for carrying all those delicious flavors.
For Garnish
- Fresh parsley, finely chopped A fresh touch that elevates the presentation.
Instructions
Cooking the Spaghetti
- Begin by bringing a large pot of salted water to a rapid boil. Once boiling, add the spaghetti and cook according to the package instructions until it reaches an al dente texture. Once done, drain it, toss it with a little olive oil to prevent sticking, and set aside.
Searing the Scallops
- In a large skillet heated over medium-high heat, add 2 tablespoons of butter and the olive oil. Season the jumbo scallops with kosher salt and freshly ground black pepper. Sear the scallops for about 3–4 minutes per side until they are golden brown and caramelized. Once done, remove them from the skillet and set aside.
Sautéing the Aromatics
- In the same skillet, melt the remaining 2 tablespoons of butter. Add the diced onion and cook until it becomes soft and translucent, roughly 3–4 minutes. Stir in the minced garlic and let it cook for about 30 seconds to release its aroma.
Making the Creamy Sauce
- Pour in the savory chicken broth and heavy cream, stirring to combine. Bring the mixture to a gentle simmer. Once simmering, add the cornstarch slurry and cook until the sauce thickens.
Adding the Vegetables
- Stir in the roughly chopped spinach and sun-dried tomatoes. Season generously with salt and black pepper. Let it simmer briefly until the spinach wilts.
Combining & Serving
- Reduce the heat to low and return the seared scallops to the skillet, gently coating them in the rich sauce. Add the cooked spaghetti, tossing everything together until well combined.
Garnishing & Enjoying
- Transfer the pasta to a serving dish, sprinkle with freshly chopped parsley, and serve immediately while hot.