The Creamiest Tuscan Spaghetti with Jumbo Scallops Recipe - Beard and Bonnet

Ingredients

• 1 pound spaghetti
• 2 pounds jumbo scallops
• 2 cups fresh baby spinach, roughly chopped
• 1 (7 ounces / 198 grams) jar sliced sun dried tomatoes, drained
• 2 tablespoons kosher salt
• 1 teaspoon fresh black pepper
• 3 cloves garlic, chopped
• ½ cup diced onion
• Fresh parsley, chopped for garnish
• 4 tablespoons butter, divided
• 2 tablespoons olive oil
• ¾ cup white wine
• 1 ½ cups chicken broth
• ¾ cup heavy cream
• 1 tablespoon cornstarch mixed with 1 tablespoon water