Description
Creamy Garlic Butter Tuscan Scallops feature tender pan-seared scallops in a rich and luscious garlic butter sauce with sun-dried tomatoes, spinach, and Parmesan cheese. This indulgent dish combines bold Italian herbs and a touch of white wine to elevate the flavors, perfect for a decadent yet easy-to-make dinner.
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 a good sear.
- Pan-Sear Scallops: Heat olive oil in a large pan or skillet over medium-high heat until hot and sizzling. Add the scallops in a single layer without overcrowding the pan, working in batches if needed. Season with salt and pepper and fry for 2-3 minutes on one side until a golden crust forms, then flip and cook for 2 more minutes until scallops are opaque and cooked through. Remove scallops and set aside.
- Sauté Aromatics: Melt butter in the same pan. Sauté diced onion until soft, about 4 minutes. Add garlic and sauté until fragrant, about 30 seconds.
- Deglaze with Wine: Pour in white wine (if using) and let it reduce to half while scraping the bottom of the pan to loosen browned bits.
- Add Sun-Dried Tomatoes: Stir in the sun-dried tomato strips and cook for 1-2 minutes to release flavors.
- Create Cream Sauce: Reduce heat to low-medium and add heavy cream (or half and half). Bring to gentle simmer, stirring occasionally. Season with salt and pepper.
- Add Spinach and Cheese: Add baby spinach leaves and allow them to wilt in the sauce. Stir in Parmesan cheese and simmer for another minute until cheese melts through the sauce.
- Finish with Herbs and Scallops: Stir in dried Italian herbs. Remove pan from heat and return the scallops with their juices to the sauce, mixing gently to combine.
- Serve: Serve the creamy scallops over your choice of pasta, rice, zoodles, cauliflower mash, cauliflower rice, or steamed vegetables for a complete meal. Enjoy!
Notes
- Half and half may be substituted with a mix of light cream and 2% milk or full-fat milk, or light/reduced-fat cream depending on preference.
- If serving with pasta, add cooked al dente pasta along with 1/4 cup reserved pasta water to the scallops and sauce, gently mixing through before serving.
- Make sure to dry scallops well to achieve the perfect sear and golden crust.
Nutrition
- Serving Size: 1 serving
- 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
