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
Scale
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.
