Description
Hearty spaghetti alla Toscana brings robust Italian countryside flavors to dinner tables. Rich tomato sauce, pancetta, and herbs create a genuine culinary experience you will savor with each delicious bite.
Ingredients
Scale
- 2 lbs (907 g) jumbo scallops
- 1 lb (454 g) spaghetti
- 7 oz (198 g) baby spinach
- 7 oz (198 g) sun dried tomatoes
- ½ cup (75 g) diced onion
- 3 cloves garlic, chopped
- 4 tbsps (60 ml) butter
- 2 tbsps (30 ml) olive oil
- ¾ cup (180 ml) white wine
- 1 ½ cups (360 ml) chicken broth
- ¾ cup (180 ml) heavy cream
- 1 tbsp (15 ml) cornstarch
- 1 tbsp (15 ml) water
- kosher salt
- fresh black pepper
- fresh parsley, chopped (optional, for garnish)
Instructions
- Pasta Preparation: Boil salted water and cook spaghetti until perfectly al dente, then drain while preserving some pasta water for later use.
- Scallop Searing: Blot scallops dry, season with salt and pepper, then caramelize in a sizzling skillet over medium-high heat until golden, approximately 2-3 minutes per side. Set aside on a separate plate.
- Aromatic Foundation: Lower skillet temperature and sauté onions until translucent, then introduce minced garlic and cook briefly to release fragrant notes.
- Liquid Infusion: Deglaze pan with white wine, scraping up browned remnants, then incorporate chicken broth and heavy cream into a harmonious blend.
- Sauce Development: Create a cornstarch slurry and gradually integrate into the simmering liquid, whisking continuously to ensure a smooth, luxurious texture without lumps.
- Vegetable Integration: Allow sauce to thicken for 3-4 minutes, then fold in fresh spinach and cherry tomatoes, cooking until greens wilt and tomatoes soften slightly.
- Final Composition: Reintroduce seared scallops to the skillet, coating them in the velvety sauce. Adjust consistency using reserved pasta water if needed.
- Plating Finale: Toss spaghetti thoroughly in the sauce, ensuring even distribution of ingredients. Serve with scallops artfully positioned on top, then garnish with chopped parsley and a generous sprinkle of Parmesan cheese.
Notes
- Sear Scallops Perfectly: Pat scallops completely dry to achieve golden-brown caramelization and prevent steaming, ensuring a crispy exterior.
- Prevent Lumpy Sauce: Whisk cornstarch with cold water separately and add gradually while stirring to create a smooth, velvety sauce without unwanted clumps.
- Reserve Pasta Water: Keep some starchy pasta water to adjust sauce consistency if needed, helping bind ingredients and create a silkier texture.
- Balance Flavors Carefully: Add salt and pepper incrementally, tasting as you go to enhance the delicate scallop and creamy sauce profile without overpowering.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner, Lunch
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 7
- Calories: 520
- Sugar: 5 g
- Sodium: 800 mg
- Fat: 22 g
- Saturated Fat: 12 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 60 g
- Fiber: 3 g
- Protein: 25 g
- Cholesterol: 70 mg