Welcome, gourmet enthusiasts and weeknight warriors! Are you ready to elevate your dinner game with a recipe that’s both indulgent and surprisingly easy to pull off? Meet the Scallop and Spinach Spaghetti, a dish that blends the richness of the sea with the freshness of the garden. Perfect for those looking to impress at a dinner party or just elevate a family meal, this recipe offers a blend of sophisticated flavors that are sure to delight.

Why This Recipe Works

Scallop and Spinach Spaghetti isn’t just another pasta dish; it’s a symphony of flavors and textures. The seared scallops bring a caramelized sweetness, perfectly complementing the earthy notes of fresh spinach and the tangy kick of sun-dried tomatoes. Wrapped in a creamy, rich sauce and served over al dente spaghetti, this meal strikes a balance between refined taste and comforting pasta goodness. Ideal for those who adore seafood and are looking for ways to incorporate more of it into their diets in exciting, flavorful ways.

Ingredients and Substitutions

This recipe calls for some specific ingredients that meld together to create its unique taste, but here are a few substitutions for those who might need them:

Scallops: If you’re not a fan of scallops, shrimp makes an excellent substitute.
Heavy Cream: For a lighter version, use half-and-half or a plant-based cream.
Sun-dried Tomatoes: Fresh cherry tomatoes can be used for a sweeter, juicier alternative.
White Wine: If you prefer to cook without alcohol, use additional chicken broth with a squeeze of lemon for that acidic note.

Necessary Kitchen Tools

To make this recipe, you’ll need a few basic kitchen tools:

Large pot for boiling pasta
Skillet for searing scallops and creating the sauce
Cutting board and sharp knife
Measuring cups and spoons
Wooden spoon or spatula for stirring

Step-by-Step Cooking Guide

Preparing the Pasta

Start by boiling your spaghetti in a large pot of salted water until al dente. Drain and set aside, keeping a bit of the pasta water for later to adjust the sauce’s consistency if necessary.

Cooking the Scallops

Heat olive oil and some butter in a skillet. Season your scallops with salt and pepper, then sear them until golden brown on each side. Remove and set aside to keep them from overcooking.

Making the Sauce

In the same skillet, add more butter followed by the diced onions and chopped garlic. Once the onions have softened, deglaze the pan with white wine and reduce it by half. Then add chicken broth and cream, bringing it to a simmer. Stir in a cornstarch slurry to thicken the sauce before mixing in the spinach and sun-dried tomatoes.

Combining the Ingredients

Return the scallops to the skillet just to warm through. Toss the cooked spaghetti in the sauce, ensuring each strand is beautifully coated. Transfer everything to a serving dish, arranging the scallops on top, and garnish with fresh parsley and black pepper.

Storing Leftovers

Leftovers can be stored in an airtight container in the refrigerator for up to two days. Reheat gently on the stovetop or in the microwave, adding a little broth or cream if the sauce needs thinning.

Food and Drink Pairings

This dish pairs wonderfully with a crisp white wine such as Sauvignon Blanc or a light Chardonnay, which complements the creaminess and the seafood beautifully. For a non-alcoholic option, consider a sparkling mineral water with a squeeze of fresh lemon.

Frequently Asked Questions

Q: Can I make this recipe gluten-free? A: Absolutely! Simply substitute the regular spaghetti for your favorite gluten-free pasta.

Q: Is this recipe suitable for meal prep? A: Yes, you can prepare the sauce and scallops ahead of time and boil the pasta fresh when ready to serve.

Q: Can I use frozen scallops? A: Yes, just ensure they are completely thawed and patted dry to achieve a good sear.

Conclusion

Scallop and Spinach Spaghetti is more than just a meal; it’s a statement. Whether you’re looking to impress guests or just treat yourself to a sumptuous dinner, this recipe promises to deliver in flavor, texture, and visual appeal. Try it tonight and experience the magic of gourmet cooking in your own kitchen!

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Elevate Your Dinner with Scallop and Spinach Spaghetti

Author: Mia
Total Time: 50 minutes

Print Recipe

Description

Dive into the richness of our Scallop and Spinach Spaghetti, a true taste of the sea, right at your table.

Ingredients

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

Instructions

Heat a large pot of water to a boil and cook the spaghetti according to package directions; drain.

In a skillet over medium-high heat, melt 2 tablespoons butter with olive oil. Season scallops with salt and pepper, then sear until golden, about 3-4 minutes per side; set aside.

In the same skillet, add remaining butter, onions, and garlic; sauté until onions are soft. Deglaze pan with white wine, reduce by half.

Add chicken broth and cream, bring to a simmer. Stir in cornstarch mixture, cook until thickened.

Mix in spinach and sun dried tomatoes, season to taste. Return scallops to the skillet, coat in sauce and warm through.

Toss the spaghetti with the sauce, transfer to a serving bowl, and top with scallops. Garnish with parsley and black pepper.

Prep Time: 20 minutes
Cook Time: 30 minutes

Nutrition

Serving Size: 4 servings
Calories: 600 Kcal