Creamy Tuscan Spaghetti with Jumbo Scallops

Scallop Preparation: Begin by patting the scallops dry and seasoning them generously with kosher salt and fresh black pepper. This initial step is crucial for achieving a perfectly seared crust.

Searing Scallops: Heat half the butter and the olive oil in a large skillet over medium-high heat. Sear the scallops until they develop a golden crust, about 2 minutes per side, then set them aside. This technique ensures a tender interior and a beautifully caramelized exterior.
Building the Base: In the same skillet, add the remaining butter, and sauté the diced onion and chopped garlic until translucent and fragrant, setting the stage for a flavorful sauce.
Deglazing and Simmering: Pour in the white wine to deglaze the pan, scraping up any browned bits. Add the chicken broth and bring to a simmer, allowing the flavors to meld.
Creamy Transformation: Stir in the heavy cream and the cornstarch slurry, simmering until the sauce thickens enough to coat the back of a spoon, a crucial step that gives the sauce its luxurious texture.
Final Flavors: Add the chopped spinach and drained sun-dried tomatoes to the sauce, allowing the spinach to wilt and the tomatoes to impart their rich, tangy flavor.
Pasta Perfection: Meanwhile, cook the spaghetti in a large pot of salted boiling water until al dente. Drain and toss it with the creamy sauce, ensuring each strand is beautifully coated.

Combining Elements: Gently nestle the seared scallops on top of the spaghetti, letting them warm through in the sauce for a moment.
Garnish and Serve: Sprinkle with freshly ground black pepper and chopped parsley before serving, adding a final touch of freshness and color.