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Bring a large pot of salted water to a boil.
Add the spaghetti and cook according to the package directions until al dente, about 9–11 minutes.
Drain the pasta, reserving 1 cup of pasta water for later, and set it aside.
Step 2: Sear the Scallops
Heat the olive oil and butter in a large skillet over medium-high heat.
Once the pan is hot, season the scallops with salt and pepper, then add them to the skillet.
Sear the scallops for 2–3 minutes per side, or until they are golden brown and cooked through. Remove the scallops from the skillet and set them aside.
Step 3: Make the Creamy Tuscan Sauce
In the same skillet, add the butter and garlic, cooking for 1–2 minutes until fragrant.
Add the chopped sun-dried tomatoes and cook for another 2 minutes.
Pour in the heavy cream and chicken broth, stirring to combine. Bring the mixture to a simmer.
Stir in the Italian seasoning, crushed red pepper flakes (if using), and Parmesan cheese. Cook for 4–5 minutes, allowing the sauce to thicken.
Season with salt and pepper to taste. If the sauce gets too thick, add a little reserved pasta water to reach your desired consistency.
Step 4: Combine and Serve
Add the cooked spaghetti to the skillet, tossing to coat it evenly in the creamy sauce.
Return the scallops to the pan and gently mix them into the pasta and sauce.
Cook for another 2–3 minutes, allowing everything to heat through.
Garnish with freshly chopped basil before serving.
Serving and Storage Tips
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