Creamy Garlic Pasta with Pan-Seared Scallops

Creamy Garlic Pasta with Pan-Seared Scallops

Ingredients:

For the Pasta:

• 300g spaghetti or linguine
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 1/2 cup sun-dried tomatoes, sliced
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 1/4 cup chicken or vegetable broth
• 2 cups fresh spinach
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

For the Scallops:

• 12 large sea scallops
• 2 tablespoons butter
• Salt and pepper to taste
• 1/2 teaspoon paprika (optional)

Instructions:

1. Prepare the Pasta:

• Cook the spaghetti or linguine in salted boiling water until al dente. Reserve 1/2 cup of pasta water before draining.

2. Sear the Scallops:

• Pat the scallops dry with paper towels (important for a good sear).
• Season both sides of the scallops with salt, pepper, and paprika (optional).
• Heat butter in a skillet over medium-high heat. Add the scallops and sear for 2-3 minutes per side until golden and cooked through. Remove from skillet and set aside.

3. Make the Sauce:

• In the same skillet, add olive oil and garlic. Sauté for 1 minute until fragrant.
• Stir in the sun-dried tomatoes and cook for another minute.
• Add the chicken or vegetable broth and bring to a simmer.
• Lower the heat and stir in the heavy cream and Parmesan cheese. Mix until the cheese is melted and the sauce is smooth.
• Add fresh spinach and cook until wilted. Adjust seasoning with salt and pepper.

4. Combine with Pasta:

• Add the cooked pasta to the sauce and toss to coat. Use the reserved pasta water to thin the sauce if needed.

5. Assemble the Dish:

• Plate the pasta and top with the seared scallops.
• Garnish with fresh parsley and serve hot.

Enjoy this elegant and flavorful pasta dish! Let me know if you’d like additional variations or substitutions.