Description
Indulge your taste buds with Creamy Garlic Butter Tuscan Scallops, a dish that perfectly combines the delicate flavors of seared scallops with a rich, velvety sauce made from garlic, sun-dried tomatoes, and fresh spinach. This recipe is quick to prepare—ideal for busy weeknights or special occasions—and is sure to impress with its vibrant colors and gourmet appeal.
Ingredients
Scale
- 28 oz scallops
- 2 tablespoons salted butter
- 4 cloves garlic (finely diced)
- 1 yellow onion (small, diced)
- 5 oz sun-dried tomato strips (drained)
- 1 3/4 cups heavy cream (or half-and-half)
- 3 cups baby spinach leaves
- Fresh grated parmesan cheese (for garnish)
Instructions
- Pat scallops dry thoroughly using paper towels to ensure even searing.
- Heat olive oil in a large skillet over medium-high heat. Add scallops in a single layer and season with salt and pepper. Sear for about 2-3 minutes until golden brown; flip and cook for an additional 2 minutes until opaque. Remove from the skillet and set aside.
- In the same skillet, melt butter and sauté diced onion until soft (about 4 minutes). Add garlic and sauté until fragrant (30 seconds).
- If desired, pour in white grape juice to deglaze the pan; reduce by half while scraping up any bits.
- Stir in sun-dried tomatoes, cooking for another 1-2 minutes to release their flavors.
- Lower heat and add heavy cream; simmer gently while stirring occasionally. Season with salt and pepper to taste.
- Add spinach leaves to wilt in the sauce before stirring in parmesan cheese until melted.
- Return the scallops along with their juices to the pan, mixing gently before serving.
Nutrition
- Serving Size: 1 serving
- Calories: 430
- Sugar: 3g
- Sodium: 560mg
- Fat: 28g
- Saturated Fat: 15g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 95mg