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
Directions:
- 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 | Cooking Time: 30 minutes | Total Time: 50 minutes
Kcal: 600 kcal | Servings: 4 servings
