Description
Creamy Tuscan Scallops are rich, elegant, and ready in under 30 minutes. Seared sea scallops simmer in a velvety garlic cream sauce with spinach and sun-dried tomatoes—perfect for a restaurant-quality dinner at home.
Ingredients
Scale
- 1 lb large sea scallops (about 12)
- 1 tablespoon olive oil
- 2 tablespoons unsalted butter, divided
- 4 garlic cloves, minced
- ½ cup sun-dried tomatoes, chopped
- 1 cup baby spinach
- 1 cup heavy cream
- ¼ cup grated Parmesan cheese
- ½ teaspoon Italian seasoning
- Salt and black pepper, to taste
- Optional: fresh basil, lemon juice, red pepper flakes for garnish
Instructions
- Pat scallops dry and season both sides with salt and pepper.
- Heat olive oil and 1 tablespoon butter in a skillet over medium-high heat. Sear scallops for 2–3 minutes per side until golden brown. Remove and set aside.
- Reduce heat to medium. Add remaining butter, garlic, and sun-dried tomatoes. Sauté for 1–2 minutes.
- Pour in heavy cream and bring to a gentle simmer. Stir in Parmesan, Italian seasoning, and spinach. Cook until spinach wilts and sauce thickens slightly.
- Return scallops to pan and spoon sauce over them. Simmer 1–2 minutes to warm through.
- Garnish with fresh basil, lemon juice, or red pepper flakes if desired. Serve hot.
Notes
- Use dry-packed scallops for best searing results.
- Don’t overcrowd the pan when searing.
- Simmer cream sauce—don’t boil—to avoid splitting.
- This dish pairs well with mashed potatoes, pasta, or risotto.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian-Inspired
Nutrition
- Serving Size: 3 scallops with sauce
- Calories: 360
- Sugar: 3g
- Sodium: 420mg
- Fat: 27g
- Saturated Fat: 14g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 24g
- Cholesterol: 65mg
Keywords: Creamy Tuscan Scallops, Scallops Dinner, Tuscan Sauce Recipes, Seafood Recipes, Creamy Scallop Recipes