If you’re craving a dish that bursts with rich flavors and comes together in a flash, this Savory Tuscan Butter Scallops Recipe is exactly what you need. Delicately seared sea scallops swim in a luscious buttery sauce infused with garlic, sun-dried tomatoes, and herbs, creating the perfect harmony of creamy, fresh, and savory notes that will transport your taste buds straight to the heart of Tuscany. Simple yet elegant, this recipe is an absolute must-have for any seafood lover looking to impress without hours in the kitchen.
Ingredients You’ll Need
Every ingredient in this recipe plays a crucial role in delivering that authentic Tuscan taste. From the sweetness of the scallops to the aromatic herbs and creamy sauce, these essentials come together effortlessly to make your dish sing.
- 1 pound Sea Scallops: Fresh or thawed sea scallops with the side muscle removed ensure tenderness and perfect searing.
- 1 teaspoon Kosher Salt: Essential for seasoning and bringing out the natural sweetness of the scallops.
- 4 tablespoons Unsalted Butter: Divided to sear scallops and build a rich, creamy sauce.
- 1 medium Yellow Onion (finely chopped): Adds a subtle sweetness and depth to the sauce.
- 2 cloves Garlic (freshly chopped): Brings a fragrant kick that elevates the overall flavor.
- 1 teaspoon Dried Basil: Offers an earthy, herbal undertone, though fresh basil works wonderfully too.
- 1 teaspoon Dried Oregano: A classic Mediterranean herb that enhances the savory profile.
- 1/2 cup Dry White Wine: Adds brightness and complexity; swap for vegetable broth if avoiding alcohol.
- 1 cup Cherry Tomatoes (halved): Bursting with juicy sweetness and beautiful color.
- 1/2 cup Sun-Dried Tomatoes (well-drained): Intensifies the tomato flavor with a tangy richness.
- 2 cups Baby Spinach: Adds freshness and a vibrant green contrast.
- 1 cup Heavy Cream: Creates the luscious texture of the sauce; half-and-half can be used for a lighter touch.
- 1/2 cup Finely Grated Parmesan: Adds a nutty, salty finish that ties the dish together.
- Freshly Ground Black Pepper (to taste): For just the right amount of spice and balance.
- 1/4 cup Chopped Fresh Parsley (for garnish): A fresh herbal note to brighten the final plate.
How to Make Savory Tuscan Butter Scallops Recipe
Step 1: Preparation
Begin by thawing your sea scallops if frozen and carefully removing the side muscle to ensure they cook evenly and stay tender. Pat them dry with paper towels to achieve that coveted golden crust when searing.
Step 2: Sear the Scallops
Heat 2 tablespoons of unsalted butter in a skillet over medium-high heat until shimmering. Season the scallops with kosher salt, then gently place them into the skillet. Let them sear undisturbed for about 2 to 3 minutes, or until you see a beautiful golden brown crust forming on one side. Flip and cook for another 1 to 2 minutes. Don’t overcrowd the pan, as that will steam rather than sear the scallops. Once cooked, remove the scallops and set them aside—these little gems deserve their moment to rest before joining the sauce.
Step 3: Sauté the Aromatics
In the same skillet, add the remaining 2 tablespoons of butter and melt over medium heat. Toss in the finely chopped yellow onion and sauté for about 3 minutes until it turns translucent and soft. Stir in the freshly chopped garlic and cook for about 30 seconds, just until fragrant. This step is critical for building a flavorful base that will make your sauce unforgettable.
Step 4: Deglaze and Simmer
Pour in the dry white wine, carefully scraping up the browned bits stuck on the bottom of the skillet with a wooden spoon. These flavorful morsels add depth. Let the wine simmer gently for around 2 minutes to reduce slightly, concentrating the flavor without overpowering the dish.
Step 5: Add Tomatoes and Cream
Gently stir in the halved cherry tomatoes, sun-dried tomatoes, and heavy cream. Allow the sauce to simmer for a few minutes until it thickens just enough to coat the back of a spoon. This silky, tomato-infused cream sauce is the heart of your Savory Tuscan Butter Scallops Recipe.
Step 6: Combine and Season
Return the seared scallops to the skillet, gently tossing them in the sauce to coat evenly. Add baby spinach and grated Parmesan cheese, stirring just until the spinach wilts and the cheese melts into the sauce. Finish by seasoning with freshly ground black pepper to taste, balancing flavors perfectly before removing from heat.
How to Serve Savory Tuscan Butter Scallops Recipe
Garnishes
A simple sprinkle of freshly chopped parsley not only adds a pop of vibrant color but also introduces a fresh, herbaceous note that lifts the entire dish. You can even add a tiny drizzle of extra virgin olive oil for a glossy finish and subtle richness.
Side Dishes
This dish pairs beautifully with a variety of sides. Creamy risotto or buttery mashed potatoes soak up the luscious sauce brilliantly. For something lighter, serve alongside garlic-infused sautéed green beans or a crisp arugula salad to contrast the richness.
Creative Ways to Present
To impress your guests, serve the scallops nestled atop a bed of al dente pasta or creamy polenta. Alternatively, spoon the scallops and sauce into elegant shallow bowls and garnish with edible flowers or microgreens, transforming this humble yet luxurious seafood fare into a visual and culinary delight.
Make Ahead and Storage
Storing Leftovers
Place leftover scallops and sauce in an airtight container and refrigerate promptly. They are best enjoyed within two days as scallops tend to lose their delicate texture over time.
Freezing
Due to the creamy sauce and delicate scallops, freezing is not recommended, as it can affect texture and flavor adversely. It’s best to enjoy this Savory Tuscan Butter Scallops Recipe fresh.
Reheating
When reheating, do so gently on low heat in a skillet to prevent overcooking the scallops. Stir the sauce occasionally and add a splash of cream or broth if it appears too thick. Avoid using a microwave to keep the scallops tender and avoid rubbery texture.
FAQs
Can I use frozen scallops for this recipe?
Absolutely! Just make sure to thoroughly thaw and pat them dry before cooking to achieve that perfect sear. Removing the side muscle is crucial for tenderness.
What can I substitute for white wine in the sauce?
If you prefer not to use alcohol, vegetable broth works wonderfully as a substitute, maintaining the depth of flavor without overpowering the dish.
Is it possible to make this dish dairy-free?
Yes! Substitute butter with olive oil and use coconut cream or a dairy-free cream alternative instead of heavy cream. Be aware this will slightly change the flavor profile.
How do I know when the scallops are perfectly cooked?
They should have a golden crust on each side and be opaque throughout. Overcooking makes them tough, so cook quickly over medium-high heat for best results.
Can I double the recipe for a larger group?
Definitely! Just be sure to cook scallops in batches to avoid overcrowding the pan for an even sear and consistent cooking.
Final Thoughts
Cooking this Savory Tuscan Butter Scallops Recipe is like inviting a little piece of Italy into your kitchen. It’s quick, sophisticated, and deeply satisfying—a beautiful way to enjoy seafood without fuss. So, gather these simple yet rich ingredients, follow the steps, and treat yourself and your loved ones to a memorable meal that feels truly special every time.
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Savory Tuscan Butter Scallops Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Stovetop
- Cuisine: Tuscan, Italian
Description
A quick and flavorful Tuscan-inspired scallops dish featuring tender seared sea scallops in a rich and creamy garlic tomato sauce with spinach and Parmesan. Ready in just 25 minutes, this savory seafood entrée is perfect for a weeknight dinner or special occasion.
Ingredients
Seafood
- 1 pound Sea Scallops (Thawed and side muscle removed)
Seasonings & Fats
- 1 teaspoon Kosher Salt (Adjust to preference)
- 4 tablespoons Unsalted Butter (Half for searing, half for sauce)
- to taste Freshly Ground Black Pepper
Vegetables & Herbs
- 1 medium Yellow Onion (Finely chopped)
- 2 cloves Garlic (Freshly chopped)
- 1 cup Cherry Tomatoes (Halved)
- 1/2 cup Sun-Dried Tomatoes (Well-drained)
- 2 cups Baby Spinach
- 1/4 cup Chopped Fresh Parsley (For garnish)
Dry & Spices
- 1 teaspoon Dried Basil (Fresh basil can be substituted)
- 1 teaspoon Dried Oregano
Liquids & Dairy
- 1/2 cup Dry White Wine (Or vegetable broth for non-alcoholic)
- 1 cup Heavy Cream (Or half-and-half for lighter sauce)
- 1/2 cup Finely Grated Parmesan (Pecorino Romano can be used)
Instructions
- Preparation: Ensure scallops are thawed with side muscle removed. Finely chop the onion, garlic, and parsley. Halve the cherry tomatoes and drain the sun-dried tomatoes. Measure out other ingredients to have everything ready.
- Sear the Scallops: Heat 2 tablespoons of unsalted butter in a skillet over medium-high heat. Season the scallops with kosher salt. Place them in the skillet and sear until golden brown on one side, approximately 2-3 minutes. Flip the scallops and cook for an additional 1-2 minutes until opaque and cooked through. Remove scallops from the skillet and set aside.
- Sauté Aromatics: In the same skillet, add the remaining 2 tablespoons of butter. Add the finely chopped yellow onion and sauté until translucent, about 3 minutes. Stir in the chopped garlic and cook until fragrant, roughly 30 seconds.
- Deglaze the Pan: Pour in the dry white wine while scraping the skillet’s bottom to lift any browned bits. Let it simmer for about 2 minutes to reduce slightly and concentrate flavors.
- Make the Sauce: Add the halved cherry tomatoes, sun-dried tomatoes, and heavy cream to the skillet. Stir gently and allow the sauce to simmer until it thickens slightly, coating the back of a spoon.
- Combine Ingredients: Return the cooked scallops to the skillet. Add the baby spinach and grated Parmesan cheese. Toss gently to coat everything evenly in the creamy sauce. Season with freshly ground black pepper and adjust salt if necessary.
- Garnish and Serve: Optionally sprinkle with chopped fresh parsley for a burst of color and freshness. Serve immediately while hot.
Notes
- Ensure scallops are dry before searing to get a nice golden crust.
- You can substitute dry white wine with vegetable broth for a non-alcoholic version.
- Use half-and-half instead of heavy cream to reduce calories and fat content.
- For a stronger flavor, fresh basil can replace dried basil.
- Serve with crusty bread or over pasta to soak up the delicious sauce.
