Tuscan Style Spaghetti with Scallops
This is a recipe I created based on a dish we had at a restaurant! And I have to admit, this was seriously delish! My family loved it!
Servings 6
Ingredients
- 1 pound Thin Spaghetti
- 12 oz Scallops *You can use jumbo scallops if you like!
- 8 pieces Cooked Thick Cut Bacon, Chopped
- 1 Shallot, minced
- 2 tbsp Minced Garlic
- 5 oz Shiitake Mushrooms
- 2/3 cup White Wine
- 8 oz Julienne Cut Sundried Tomatoes *Drained
- 1/4 cup Shredded Gouda Cheese
- 4 tbsp Butter
- 1 cup 2% Milk *if you want a creamer sauce, use heavy cream instead
- 1 1/4 cup Chicken Broth
- 1 tbsp Cornstarch *mix with 1 tbsp water
- 1 1/2 cups Chopped Spinach
- 2 tbsp Fresh Parsley, chopped *for garnish
- Fresh Ground Pepper *to taste
Instructions
- Cook thin spaghetti according to the package, then drain and set aside when done cooking. Put a small amount of cooking oil in the boiling water to prevent sticking.
- In a large skillet melt 2 tbsp butter over medium-high heat. Generously season scallops with freshly ground pepper on both sides and then add to hot skillet.
- Cook the scallops will cook for 3-4 minutes on each side. The scallops need to form a crispy brown crust. If the scallops stick to the pan they are not ready to turn yet. Give them another minute or so. Then turn and cook for another 3-4 minutes. Once done, cover loosely with foil and set aside.
- Melt remaining 2 tbsp of butter and add chopped shallot and garlic until softened. Cook for about 5 minutes and add white wine to deglaze the pan. Let the wine cook down and is reduced by half. About 2 minutes. Then add milk and chicken broth. Bring to a simmer.
- Mix cornstarch and water together then pour into pan. Stir or whisk consistently until simmering. Cook for 5 minutes until the sauce is reduced and thickened.
- Add cooked bacon, chopped spinach, mushrooms, shredded gouda and sun dried tomatoes to sauce. Continue stirring until spinach is wilted, shredded cheese is melted and additional ingredients are heated through. Approximately 5 minutes. Place scallops in sauce to coat.
- Toss sauce with thin spaghetti in serving dish. Garnish with fresh chopped parsley and enjoy!
