If you love the taste of the sea combined with rich, creamy flavors, you are going to adore this recipe for Succulent Tuscan Butter Scallops in 25 Minutes! It’s a perfect dish for busy weeknights or impressing guests without spending hours in the kitchen. The sea scallops achieve a golden crust on the outside while remaining tender and juicy inside, all wrapped in a luscious Tuscan butter sauce infused with sun-dried tomatoes, garlic, herbs, and fresh spinach. This dish is as vibrant in color as it is in flavor, making it a go-to for any occasion when you crave something elegant yet effortless. Plus, the entire process wraps up in 25 minutes, meaning you get restaurant-quality scallops fast and fuss-free.
Ingredients You’ll Need
Creating the perfect balance of flavors in these scallops relies on a handful of simple, fresh ingredients. Each one is essential, contributing bright freshness, luscious creaminess, or that irresistible savory depth that makes this dish shine.
- 1 pound sea scallops (patted dry): The star of the dish, make sure they are dry to get that perfect caramelized sear.
- 3 tablespoons unsalted butter: Adds richness and a silky texture to your sauce.
- 2 tablespoons olive oil: Helps achieve a golden crust on the scallops without burning.
- 3 cloves garlic (minced): Gives a fragrant, savory punch to the dish.
- 1/2 cup sun-dried tomatoes (chopped): Provides concentrated, sweet-tart flavor with a chewy bite.
- 1/2 cup cherry tomatoes (halved): Adds freshness and bursts of juiciness.
- 1/4 cup dry white wine: Builds a subtle acidity that brightens the creamy sauce perfectly.
- 1/2 cup fresh spinach leaves: Brings a mild earthiness and wonderful color contrast.
- 1/4 cup heavy cream: Makes the sauce luxuriously creamy and smooth.
- 1 teaspoon Italian seasoning: A blend of herbs that enhances the Tuscan vibe with aromatic warmth.
- Salt and freshly ground black pepper to taste: Vital for balancing and highlighting all flavors.
- 1 tablespoon fresh parsley (chopped): Adds a bright, herbal finish and fresh green color.
- 1 tablespoon fresh basil (chopped): Provides sweet, slightly peppery notes that lift the dish.
- Lemon wedges for serving: The final touch for an inviting zesty brightness.
How to Make Succulent Tuscan Butter Scallops in 25 Minutes!
Step 1: Sear the Scallops
Start by heating olive oil and 1 tablespoon of butter in a large skillet over medium-high heat, allowing the butter to melt and the pan to become hot. Place your scallops carefully in a single layer, making sure they aren’t touching — this ensures a beautiful golden crust forms. Leave them undisturbed for about 2 to 3 minutes so that crust can develop. Flip each scallop and cook the other side for another 2 minutes until they turn opaque and are cooked through. Then, remove them from the pan and set aside to rest gently.
Step 2: Sauté the Garlic and Tomatoes
Using the same skillet, add the remaining 2 tablespoons of butter and toss in the minced garlic. Let it cook just about 30 seconds until fragrant but not burnt—this deepens the flavor sharply. Next, stir in the sun-dried tomatoes and cherry tomatoes. Cook for about 2 minutes until the cherry tomatoes soften, releasing their sweet juices that start building your sauce’s complexity.
Step 3: Add Wine and Spinach
Pour in the dry white wine, and allow it to simmer for 2 to 3 minutes. This step helps reduce the wine slightly, intensifying its flavor and melding it beautifully with the buttery base. Then, stir in fresh spinach leaves along with the Italian seasoning, salt, and pepper. Let the spinach wilt gently in the savory mixture for that amazing pop of vibrant green and subtle earthy depth.
Step 4: Finish With Cream and Herbs
Lower the heat and slowly blend in the heavy cream, stirring occasionally to thicken the sauce to a luscious consistency in about 1 to 2 minutes. Return your scallops to the skillet and gently toss everything together, coating the scallops well in that rich Tuscan butter sauce. Just before serving, sprinkle fresh parsley and basil on top — this fresh herb duo brings brightness and a delicious garden-fresh aroma that’s impossible to resist.
How to Serve Succulent Tuscan Butter Scallops in 25 Minutes!
Garnishes
To entice the eye and the palate, serve your scallops with a few lemon wedges on the side. Squeezing fresh lemon juice over the warm scallops introduces a bright citrus zing that contrasts beautifully with the creamy sauce, enhancing the dish’s overall freshness.
Side Dishes
This dish pairs wonderfully with a variety of sides depending on your mood. Creamy polenta or buttery mashed potatoes soak up the sauce perfectly, while a bed of angel hair pasta offers a light, comforting foundation. For something with a crisp bite, garlic bread or a fresh green salad balances the richness of the scallops.
Creative Ways to Present
Make your dinner truly memorable by serving the scallops in elegant shallow bowls to showcase the creamy sauce and colorful tomatoes. You could also stack them on toasted crostini for a chic appetizer. Dropping a sprig of fresh basil or parsley on top right before serving adds that professional touch that will wow your guests.
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftovers, store the scallops and sauce separately in airtight containers in the refrigerator. This helps preserve the texture of the scallops and prevents the sauce from becoming too thick or separating.
Freezing
Freezing scallops after cooking can alter their texture, so it’s best to freeze raw scallops if needed. For the sauce, you can freeze it separately in a sealed container for up to one month and reheat gently when ready to indulge again.
Reheating
When reheating, do so gently over low heat on the stovetop to maintain that silky sauce. Avoid microwaving as it can toughen the scallops. Add a splash of cream or wine to loosen the sauce if it becomes too thick.
FAQs
Can I use frozen scallops for this recipe?
Absolutely! Just make sure to thaw them completely and pat them dry before cooking to ensure you get that coveted golden crust. Too much moisture can prevent searing properly.
What can I substitute for heavy cream in this dish?
If you prefer a lighter option, you can use half-and-half or even coconut cream for a subtle twist. Keep in mind coconut cream will add a slight coconut flavor which can be delightful if you’re open to it.
How do I tell when scallops are perfectly cooked?
Scallops are done when they’re opaque throughout and have a slight firm bounce when touched. Overcooking makes them rubbery, so keep a close eye during those few minutes of searing on each side.
Can I make this dish spicy?
Definitely! Add a pinch of red pepper flakes while sautéing the garlic to give the sauce a subtle, warming heat that complements the butter and tomatoes beautifully.
Is this recipe gluten-free?
Yes, this recipe is naturally gluten-free as it uses no flour or breading. Just be sure any wine or seasoning you use is also gluten-free for peace of mind.
Final Thoughts
This dish captures the essence of Tuscan coastal cooking with charming ease, making Succulent Tuscan Butter Scallops in 25 Minutes! a fantastic recipe to have in your repertoire. Whether you want a special meal on a weeknight or to impress friends with minimal fuss, these scallops are ready for you. So grab those scallops, get cooking, and prepare to savor a beautiful combination of flavors that bring the warm sun of Tuscany right to your table. You’re going to love every bite!
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Succulent Tuscan Butter Scallops in 25 Minutes!
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Gluten Free
Description
Succulent Tuscan Butter Scallops cooked in a rich and creamy garlic sauce with sun-dried tomatoes, fresh spinach, and Italian herbs. Ready in just 25 minutes, this quick stovetop recipe delivers tender, golden-seared scallops bathed in a luscious buttery sauce perfect for a flavorful Italian-inspired main course.
Ingredients
Scallops and Cooking Fat
- 1 pound sea scallops, patted dry
- 3 tablespoons unsalted butter
- 2 tablespoons olive oil
Vegetables and Flavorings
- 3 cloves garlic, minced
- 1/2 cup sun-dried tomatoes, chopped
- 1/2 cup cherry tomatoes, halved
- 1/2 cup fresh spinach leaves
Liquids and Seasonings
- 1/4 cup dry white wine
- 1/4 cup heavy cream
- 1 teaspoon Italian seasoning
- Salt and freshly ground black pepper, to taste
Herbs and Garnish
- 1 tablespoon fresh parsley, chopped
- 1 tablespoon fresh basil, chopped
- Lemon wedges, for serving
Instructions
- Heat fat and sear scallops: Heat olive oil and 1 tablespoon of butter in a large skillet over medium-high heat until the butter melts and the pan is hot. Add scallops in a single layer without overcrowding and cook undisturbed for 2-3 minutes until golden crust forms.
- Flip and cook scallops through: Turn the scallops over and cook for an additional 2 minutes until scallops are opaque and cooked through. Remove them from the pan and set aside.
- Sauté garlic and tomatoes: In the same skillet, add remaining 2 tablespoons of butter and sauté minced garlic for about 30 seconds until fragrant. Add sun-dried and cherry tomatoes and cook for 2 minutes until cherry tomatoes soften.
- Deglaze and simmer: Pour in the dry white wine and let it simmer for 2-3 minutes to reduce slightly, enriching the sauce.
- Add spinach and seasoning: Stir in fresh spinach leaves, Italian seasoning, salt, and pepper. Cook until the spinach wilts fully.
- Incorporate cream and thicken sauce: Lower heat and stir in heavy cream; let the sauce thicken gently over 1-2 minutes.
- Toss scallops in sauce: Return scallops to the skillet and gently coat them with the creamy Tuscan sauce.
- Garnish and serve: Sprinkle chopped parsley and basil over the scallops. Serve immediately with lemon wedges on the side to add brightness.
Notes
- For a lighter version, substitute heavy cream with half-and-half or coconut cream.
- Add a pinch of red pepper flakes for a subtle spicy kick.
- Serve over creamy polenta, pasta, or with garlic bread for a full meal experience.
- Fresh scallops are recommended for the best flavor and texture.
