Creamy Tuscan Scallops
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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Equipment
- 1 large skillet
- measuring spoons/cups
Ingredients
- 1 pound sea scallops
- 4 cloves garlic, minced
- 2 tbsp butter
- 1 small onion, diced
- 1/2 cup dry white wine Optional, but highly recommended
- 5 oz jarred sun-dried tomatoes, drained. Reserve 1 tbsp oil
- 1 3/4 cups heavy cream
- 3 cups baby spinach, chopped
- 2/3 cups freshly grated parmesan cheese
- 2 tsp dried Italian herbs
- salt and pepper to taste
- 1 tbsp fresh parsley for garnish
Instructions
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!
Notes
*Calories are approximate
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!Servings: 4 people
Calories: 526kcal
