You know that feeling when you are eating a meal and the food is so good it feels like
What are some substitutes for scallops?
If you aren’t a big fan of scallops you can easily swap out for shrimp. Although I have never tried it, I think you could also use clams as well. If you want to avoid seafood altogether, throw in some small pieces of chicken.
Which type of pasta works best in this recipe?
In my house, we mostly eat gluten free so that limits the options quite a bit. Our favorite gluten-free dry pasta is Tinkyada but we also love Manini’s fresh gluten-free pasta- it’s amazing. If you want to live it up and don’t mind some gluten I suggest De Cecco, which is the pasta I grew up on.
Top tips for this recipe:
- Make sure you get the pan nice and hot before adding the scallops, this will give you a good sear, create a crispy exterior, and allow a lot of
flavorto be locked into the scallop.
- Salt the spaghetti water generously before you put the pasta in the pot to cook. This will help bring out the flavor of the pasta.
- If you are using gluten-free pasta, make sure you do not cook the pasta too long. This will result in mushy pieces of spaghetti that fall apart in the pan.
Tuscan Spaghetti with Scallops
- 2 pounds jumbo scallops seasoned with salt and pepper on each side
- 4 tablespoons butter divided
- 1 tablespoons olive oil
- 1/2 cup diced onion
- 3 cloves garlic chopped
- 3/4 cup white wine
- 1 1/2 cup chicken broth
- 1 tablespoon cornstarch mixed with 1 tablespoon water substitute with tapioca flour optional
- 2 cups fresh baby spinach
- 1 small jar sliced sun dried tomatoes drained but reserve the oil
- 1 pound spaghetti for gluten free, use brown rice pasta
- fresh black pepper and chopped fresh parsley for garnish
- Over medium heat, melt 2 tablespoons of the butter together with the oil in a cast iron or stainless steel skillet
- Seasoned the scallops and add to the pan and let cook on one side for 3-4 minutes until they get brown and golden. If the scallops stick to the pan they aren’t ready to turn yet, so wait another minute.
- Flip the scallops over and let cook for another 3-4 minutes on the other side until browned.
- Remove the scallops and set aside on a plate.
- Melt the remaining 2 tablespoons of butter in the skillet and add the onions, stirring often until softened.
- Then add garlic and stir for a minute longer.
- Afterwards, pour in the wine to deglaze the pan. Let the wine cook down until reduced by about half (aprrox. 2 minutes) then pour in the chicken broth and cream and bring to a simmer.
- Mix the cornstarch/tapioca flour and water together and pour into the simmering sauce. Whisk and bring back to a simmer for about 5-8 minutes until the sauce is reduced and thickened.
- Add in the spinach and the sun dried tomatoes with 2 tablespoons of the oil from the jar. Cook until spinach is wilted and season with salt and pepper to taste.
- Place the scallops back into the sauce, cover and turn off the heat.
- Cook the spaghetti according to the package directions, drain and add to the pan with the sauce.
- Toss everything together in pan and serve.