Decadence on a Plate: Creamy Tuscan Scallops

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Indulge your senses in a culinary journey with this exquisite recipe for creamy Tuscan scallops. Bursting with flavors and textures, this dish combines the succulence of perfectly seared scallops with the rich creaminess of a Tuscan-inspired sauce. Whether you’re a seafood enthusiast or just looking to elevate your dinner game, this recipe promises to be a showstopper.

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What is Tuscan sauce?

Tuscan sauce, also known as Tuscan cream sauce, is a rich and flavorful sauce inspired by the cuisine of Tuscany, a region in central Italy known for its robust and rustic flavors. While there isn’t a strict definition for Tuscan sauce, it typically features ingredients commonly found in Tuscan cooking, such as garlic, tomatoes, spinach, and cream.

Ingredients needed to make creamy Tuscan scallops

The ingredient list combines flavorful whole foods:

• fresh sea scallops – about 1 pound
• 2 tbsp butter
• 4 cloves garlic, minced
• 1 small onion, diced
• 5 oz. jarred oil-packed sun-dried tomatoes, drained reserving 1 tbsp of the oil
• 1/2 cup dry white wine (optional, but I recommend it)
• 1 3/4 cup heavy cream
• 3 cups baby spinach, chopped
• 2/3 freshly grated parmesan cheese
• 2 tsp dried Italian herbs
• salt and pepper to taste
• 1 tbsp fresh parsley for garnish

How to make creamy Tuscan scallops

• Prepare the scallops:
  • Pat the scallops dry with a paper towel.
  • Season both sides with salt and black pepper.
• Sear the scallops:
  • Heat 2 tbsp. olive oil in a large skillet over medium-high heat.
  • Place the scallops in the skillet and sear for 2-3 minutes on each side, or until golden brown. Remove from the skillet and set aside.

• Make the creamy Tuscan sauce:
  • In the same skillet, add butter and onions. Sauté until onions are translucent.
  • Add minced garlic and sauté until fragrant, about 1 minute.
  • Add wine and scrape the bits from the bottom of the pan.
  • Add sun-dried tomatoes, reserved tomato oil, and chopped spinach. Cook until the spinach wilts.
• Add cream and cheese:
  • Lower the heat to low-medium. Pour in the heavy cream and bring it to a gentle simmer.
  • Stir in grated Parmesan cheese and dried Italian herbs, allowing the sauce to thicken.
  • Salt and pepper to taste.

• Combine scallops and sauce:
  • Gently place the seared scallops back into the skillet, nestling them into the creamy Tuscan sauce.
  • Spoon the sauce over the scallops and let them simmer for an additional 2-3 minutes, ensuring they are cooked through. Top with fresh chopped parsley for extra burst of color!

Dinner is served!

Serve this delicious creamy Tuscan scallops over pasta, rice, or my favorite, couscous! This dish is also great served alone with crusty bread and a side veggie or salad. This dish pairs beautifully with a crisp dry white wine.

Variations

Don’t like scallops? Substitute with 4 skinless, boneless chicken breasts or a pound of cleaned, fresh shrimp. This recipe will taste just as delicious, I promise!

Can I substitute the heavy cream for something lighter?

The heavy cream can be substituted for light cream or half-n-half. However, I have found that using these lighter creams can sometimes cause the cream to separate or “break” while cooking. It may not produce a creamy texture that is crucial to this dish.

Creamy Tuscan scallops bring together the finest ingredients to create a dish that is both visually stunning and a true delight for the taste buds. Treat yourself and your loved ones to this gourmet experience, and savor every mouthful of this decadent masterpiece. If you enjoy this recipe as much as I do, I would appreciate a 5-star rating. Bon appétit! (For me, that means thanks for stopping by!)