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Creamy Tuscan Scallops

Creamy Tuscan Scallops
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Creamy Tuscan Scallops is a rich and indulgent seafood dish featuring tender seared scallops bathed in a luscious sauce made from sun-dried tomatoes, garlic, fresh spinach, and creamy Parmesan cheese. Quick to prepare and bursting with Italian-inspired flavors, this elegant recipe is perfect for both special occasions and cozy weeknight dinners.

Ingredients

Scale

Seafood

  • 12 oz dry-packed fresh scallops, patted dry

Produce

  • 3 cloves garlic, minced
  • 1/2 cup sun-dried tomatoes, chopped
  • 2 cups fresh spinach
  • 1 tbsp fresh lemon juice
  • Fresh parsley or basil, chopped (for garnish)

Dairy

  • 1 cup heavy cream or half-and-half
  • 1/2 cup grated Parmesan cheese
  • 1 tbsp butter

Pantry

  • 2 tbsp olive oil
  • 1 tsp Italian seasoning (oregano, basil, thyme mix)
  • Salt, to taste
  • Black pepper, to taste

Instructions

  1. Prepare the Scallops: Pat the scallops dry with a paper towel to ensure a perfect sear. Season them lightly with salt and pepper. Heat olive oil and butter in a skillet over medium-high heat. Sear the scallops for about 2-3 minutes on each side until golden brown and slightly crispy outside while tender inside. Remove scallops and set aside.
  2. Craft the Creamy Sauce: In the same skillet, add minced garlic and cook until fragrant, about 30 seconds. Stir in sun-dried tomatoes and fresh spinach, allowing the spinach to wilt gently. Pour in the heavy cream and stir well.
  3. Add the Finishing Touches: Sprinkle in grated Parmesan cheese and Italian seasoning, stirring continuously until the sauce thickens slightly. Add a splash of fresh lemon juice for brightness. Taste and adjust seasoning with salt and pepper as needed.
  4. Combine and Serve: Return the seared scallops to the skillet, nestling them into the creamy sauce. Let them warm together for 2 minutes to marry the flavors before plating. Garnish with fresh parsley or basil for an extra pop of color.

Notes

  • Use dry-packed scallops for better searing and flavor without excess moisture.
  • Do not overcook scallops to avoid a tough or rubbery texture; 2-3 minutes per side is ideal.
  • Fresh garlic, spinach, and lemon juice significantly improve the flavor vibrancy.
  • Simmer the cream sauce gently to prevent splitting or curdling.
  • Cook sauce in the same pan used for searing scallops to retain flavorful browned bits.

Nutrition

Keywords: Creamy Tuscan Scallops, scallops recipe, Italian seafood dish, creamy scallops, sun-dried tomatoes sauce, spinach scallops, quick seafood dinner

Find it online: https://withnora.com/creamy-tuscan-scallops/