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