Creamy Tuscan Spaghetti with Jumbo Scallops

1. In a large skillet or pan, heat the olive oil and butter over medium heat.
2. Add the garlic and sauté for about 1-2 minutes until fragrant.
3. Add the sun-dried tomatoes and sauté for another 2 minutes until softened.
4. Stir in the spinach and cook until wilted, about 1-2 minutes.
5. Pour in the heavy cream and broth, then bring to a gentle simmer. Let the sauce simmer for about 3-4 minutes until it begins to thicken.
6. Add the Parmesan cheese and stir to combine, letting the sauce become creamy.
7. Season with Italian seasoning, salt, and pepper to taste. If the sauce becomes too thick, add a bit of the reserved pasta water to loosen it up.
8. Toss the cooked spaghetti into the creamy sauce, making sure the pasta is well-coated. Keep on low heat to keep warm while preparing the scallops.

3. Prepare the Jumbo Scallops:

1. Pat the scallops dry with paper towels to remove excess moisture (this helps achieve a nice sear).
2. In a large skillet, heat the olive oil and butter over medium-high heat.
3. Once the butter is melted and foamy, season the scallops with salt and pepper.
4. Add the scallops to the skillet and sear for about 2-3 minutes per side until they are golden brown and cooked through. They should have a nice crust on the outside and be tender inside.
5. Drizzle with lemon juice (optional) for added brightness.

4. Assemble the Dish:

1. Divide the creamy Tuscan spaghetti onto plates or a serving platter.
2. Top with the seared jumbo scallops, arranging them beautifully on the pasta.
3. Garnish with fresh basil or parsley for a burst of color and freshness.

5. Serve and Enjoy!

This Creamy Tuscan Spaghetti with Jumbo Scallops is rich, decadent, and full of flavor, perfect for a special occasion or a luxurious dinner at home. Enjoy with a glass of white wine, like a crisp Sauvignon Blanc or Chardonnay!