Description
This Creamy Garlic Butter Tuscan Scallops recipe features tender scallops seared to golden perfection and simmered in a rich, flavorful sauce of garlic, sun-dried tomatoes, spinach, and Parmesan cheese. The luscious sauce is made with heavy cream and infused with Italian herbs, creating a decadent dish perfect to serve over pasta, rice, or vegetable sides for a satisfying gourmet meal.
Ingredients
Units
Scale
Seafood
- 28 oz scallops
Butter Sauce
- 2 tablespoons salted butter
- 4 cloves garlic, finely diced
- 1 yellow onion, small, diced
- 1/2 cup white wine (optional)
- 5 oz sun-dried tomato strips in oil, drained (reserve 1 teaspoon of the jarred oil for cooking)
- 1 3/4 cups heavy cream or half and half
- 1 pinch salt, to taste
- 1 pinch pepper, to taste
- 3 cups baby spinach leaves, washed
- 1/2 cup Parmesan cheese, fresh grated
- 2 teaspoons dried Italian herbs
- 1 tablespoon fresh parsley, chopped
Instructions
- Prepare Scallops: Thoroughly pat scallops dry with paper towels to ensure they sear properly and develop a golden crust.
- Sear Scallops: Heat reserved sun-dried tomato oil in a large pan or skillet over medium-high heat until hot and sizzling. Add scallops in a single layer without overcrowding. Season with salt and pepper. Fry for 2-3 minutes on one side until golden crust forms, then flip and cook for another 2 minutes until crisp, lightly browned, and opaque. Remove scallops from skillet and set aside on a plate.
- Sauté Aromatics: Melt salted butter in the same pan. Sauté diced onion until soft, about 4 minutes. Add finely diced garlic and cook for 30 seconds until fragrant.
- Deglaze Pan: Pour in white wine (if using) and allow it to reduce by half while scraping up browned bits from the pan bottom to intensify flavor.
- Add Sun-Dried Tomatoes: Stir in drained sun-dried tomato strips and cook for 1-2 minutes to release their rich flavors into the sauce.
- Add Cream and Simmer: Reduce heat to low-medium. Pour in heavy cream or half and half, stirring occasionally. Bring to a gentle simmer and season with salt and pepper to taste.
- Wilt Spinach and Add Cheese: Add baby spinach leaves into the sauce and let them wilt gently. Stir in freshly grated Parmesan cheese and let the sauce simmer for about a minute until cheese is fully melted and incorporated.
- Add Herbs and Scallops: Mix dried Italian herbs through the sauce. Remove pan from heat and gently return scallops with their juices to the pan, mixing just enough to combine without breaking the scallops.
- Serve: Serve immediately over your choice of pasta, rice, zoodles, cauliflower mash, cauliflower rice, or steamed vegetables for a complete meal. Enjoy!
Notes
- Half and half is a combination of equal parts light cream and milk. If unavailable, substitute with half light cream and half 2% milk or full-fat milk if preferred.
- If serving with pasta, add cooked al dente pasta along with 1/4 cup reserved pasta water to the scallop pan after cooking. Gently mix through the sauce and serve immediately for best flavor and texture.
Nutrition
- Serving Size: 1 serving (about 7 oz scallops with sauce)
- Calories: 714 kcal
- Sugar: 5 g
- Sodium: 1177 mg
- Fat: 53 g
- Saturated Fat: 31 g
- Unsaturated Fat: 18 g
- Trans Fat: 0.2 g
- Carbohydrates: 24 g
- Fiber: 4 g
- Protein: 34 g
- Cholesterol: 189 mg
