Creamy Tuscan Scallops & Pasta

Italian is hands down my favorite cuisine. I could eat it all day long, but that would be way too many carbs! To make this Creamy Tuscan Scallops recipe healthier we substituted pasta for spaghetti squash, however, you can easily swap that for traditional spaghetti if preferred. Here’s how to make this dreamy recipe!

Creamy Tuscan Scallops & Pasta

Imagine your sitting at a little cafe in Italy – wine in hand – having the most delicious meal…..this creamy scallops and pasta recipe is it!

Scallops only take minutes to make so it won’t be long until you’re daydreaming in Italy.

Measurements with easy to follow printable directions are at the end of the post.

Here’s what you’ll need:

• unsalted butter
• minced garlic
• scallops
• sweet onion
• chicken broth
• sundried tomatoes
• milk
• Italian seasoning
• parsley
• cornstarch
• parmesan cheese
• white cheddar cheese
• fresh spinach (optional)
• cooked pasta or spaghetti squash

Directions:

1. Heat a large skillet over medium-high heat. Melt the butter and add in the garlic and cook until fragrant (about one minute). Add in the scallops and cook for 2-3 minutes on each side. Transfer to a plate and set aside.
2. Cook the onion in the butter remaining in the skillet. Pour in the broth, and allow to reduce to half, while scraping any bits off of the bottom of the pan. Next, add sundried tomatoes and cook for 2 minutes.
3. Reduce heat to medium heat, add the milk, Italian seasoning, and parsley, and bring to a gentle simmer, while stirring occasionally.
4. Add cornstarch mixture to center of the pan, and stir, then add in the cheeses. Allow sauce to simmer for a minute until cheese melts through the sauce. If using spinach add now and stir. Continue to simmer while stirring the mixture until the sauce thickens.
5. Add scallops back into the pan and cover in sauce. Serve over cooked pasta or spaghetti squash.

Related Recipes: Spaghetti Squash with Cheese Stuffed Meatballs, Quick Orzo Minestrone Soup, Tomato and Garlic Shrimp Gnocchi, Homemade Clam Chowder

Print the Creamy Tuscan Scallops & Pasta below!

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Creamy Tuscan Scallops & Pasta

Imagine your sitting at a little cafe in Italy – wine in hand – having the most delicious meal…..this creamy scallops and pasta recipe is it!

Course Main Course

Cuisine Italian

Keyword scallops, spaghetti squash

Cook Time 20 minutes

Total Time 20 minutes

Servings 4 people

Author My Boys and Their Toys

Ingredients

2 tbsp unsalted butter, 5 garlic cloves minced, 10-14 scallops (salt & pepper each side), 1/2 sweet onion diced, 1/2 cup chicken broth, 5 oz sundried tomatoes, 2 cups milk, 2 tsp Italian seasoning, 1 tbsp parsley, 1 tsp cornstarch mixed with 1 tbsp water, 2/3 cup parmesan cheese, 1/2 cup white cheddar cheese, 1 cup fresh spinach chopped (optional), cooked pasta or spaghetti squash

Instructions

Heat a large skillet over medium-high heat. Melt the butter and add in the garlic and cook until fragrant (about one minute). Add in the scallops and cook for 2-3 minutes on each side. Transfer to a plate and set aside. Cook the onion in the butter remaining in the skillet. Pour in the broth, and allow to reduce to half, while scraping any bits off of the bottom of the pan. Next, add sundried tomatoes and cook for 2 minutes. Reduce heat to medium heat, add the milk, Italian seasoning, and parsley, and bring to a gentle simmer, while stirring occasionally. Add cornstarch mixture to center of the pan, and stir, then add in the cheeses. Allow sauce to simmer for a minute until cheese melts through the sauce. If using spinach add now and stir. Continue to simmer while stirring the mixture until the sauce thickens. Add scallops back into the pan and cover in sauce. Serve over cooked pasta or spaghetti squash.

We hope you enjoy this recipe as much as we do!

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