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Tuscan Spaghetti with Scallops
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5 from 1 vote

Tuscan Spaghetti with Scallops

You know that feeling when you are eating a meal and the food is so good it feels like its giving your stomach a big hug? That's the only way I can describe what eating this Tuscan spaghetti with scallops is like. White wine + butter + sundried tomatoes + garlic = happiness. Easily swap scallops for shrimp or leave out altogether if you aren't a seafood eater. Regardless, you are going to love this dish. Enjoy!
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Course: Main Course
Cuisine: Italian
Servings: 6
Calories: 500kcal
Author: Justin Coit


  • 2 pounds jumbo scallops seasoned with salt and pepper on each side
  • 4 tablespoons butter divided
  • 1 tablespoons olive oil
  • ½ cup diced onion
  • 3 cloves garlic chopped
  • ¾ cup white wine
  • 1 ½ 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 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.



Calories: 500kcal | Carbohydrates: 58g | Protein: 10g | Fat: 22g | Saturated Fat: 12g | Cholesterol: 60mg | Sodium: 299mg | Potassium: 265mg | Fiber: 2g | Sugar: 2g | Vitamin A: 670IU | Vitamin C: 4.8mg | Calcium: 46mg | Iron: 1.2mg