Ingredients:
2 tablespoons of olive oil
4 cloves of garlic, minced
12 ounces of jumbo scallops
8 ounces of spaghetti
1 cup of cherry tomatoes, halved
2 cups of baby spinach
1 cup of heavy cream
1/2 cup of grated Parmesan cheese
Salt and pepper to taste
Fresh basil leaves for garnish
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Instructions:
Cook spaghetti according to package instructions until al dente. Drain and set aside.
Heat olive oil in a large skillet over medium heat. Add minced garlic and cook until fragrant, about 1 minute.
Add scallops to the skillet and cook until golden brown on each side, about 2-3 minutes per side. Remove scallops from the skillet and set aside.
In the same skillet, add cherry tomatoes and cook until they start to soften, about 2 minutes.
Stir in baby spinach and cook until wilted, about 1-2 minutes.
Reduce heat to low and pour in heavy cream. Stir in grated Parmesan cheese until melted and the sauce is creamy.
Season with salt and pepper to taste.
Add cooked spaghetti to the skillet and toss until well coated in the creamy sauce.
Gently fold in the cooked scallops.
Serve hot, garnished with fresh basil leaves