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
Scale
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.
