This creamy Tuscan garlic scallop recipe is about to become your new weeknight BFF! Imagine plump, juicy scallops bathed in a rich, dreamy sauce bursting with garlic, sun-dried tomatoes, and fresh spinach. Ready in under 30 minutes, this dish is full of flavor that will have your family begging for seconds!
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Why you will love this recipe
Fast & Easy: Weeknights just got a whole lot more delicious! This dish comes together in under 30 minutes, perfect for busy schedules.
Incredibly Flavorful: Imagine plump, seared scallops bathed in a rich, creamy sauce bursting with garlic, sun-dried tomatoes, and fresh spinach. Let’s just say there is no flavor shortness in this dish!
Completely Flexible: This recipe is easily customizable! Swap heavy cream for half-and-half for a lighter option, or use broth instead of wine. No matter how you go about it, it’s sure to be a delicious dinner.
Elegant & Impressive: Don’t be fooled by the ease of preparation! This dish looks and tastes impressive, making it perfect for a special occasion or a fancy weeknight dinner.
Creamy Tuscan Scallops Ingredients
- Sea scallops: These sweet, tender bites are my favorite part of this dish! They cook quickly and soak up all the delicious sauce. If scallops aren’t in your budget, jumbo shrimp would be a great substitute.
- Salted butter: I love using butter for its rich flavor, but olive oil will work in a pinch.
- Fresh garlic: Fresh garlic adds the best flavor, but you can use garlic powder if needed.
- Yellow onion: Onion adds a nice base flavor to the sauce. You can also use shallots for a milder flavor.
- White wine: This adds acidity and helps deglaze the pan, creating those flavorful browned bits. Chicken broth can be used as a substitute.
- Sun dried tomatoes: Sun-dried tomatoes add a sweet and tangy touch, but you can leave them out if you prefer.
- Heavy whipping cream: This creates a luxuriously creamy sauce. For a lighter option, use half and half or even low-fat milk.
- Sea salt: Adjust to taste!
- Ground black pepper: Freshly ground black pepper is always best.
- Fresh spinach: Spinach adds a pop of color and extra nutrients. You can use any leafy green you like, such as kale or arugula, though you would need to allow for additional cooking time if you chose kale.
- Parmesan cheese: I prefer freshly grated parmesan cheese. You can also use pre-shredded parmesan, but don’t use grated parmesan cheese.
- Dried oregano, basil and thyme: These herbs add a warm, Italian flavor. You can substitute 2 teaspoons of Italian seasoning if you don’t have these on hand.
- Fresh parsley chopped (optional): Fresh parsley adds a pop of color and a light, fragrant flavor, but it is totally optional.
Creamy Tuscan Scallops Recipe Instructions
Step 1: Fully defrost your scallops if they are frozen, and then pat them dry with a paper towel.
Step 2: Heat 2 tablespoons of butter in a large frying pan on medium-high heat. Lightly season the scallops with salt and pepper, then sear for 5-6 minutes, flipping once until lightly browned and cooked through. Transfer to a plate.
Step 3: Melt the remaining butter in the pan and saute the onion and garlic for about 5 minutes. Stir in white wine and cook for another 5 minutes, scraping up any browned bits from the bottom of the pan.
Step 4: Reduce the heat to medium-low and add the sun dried tomatoes and heavy cream. Bring to a simmer, stirring occasionally. Season with salt, pepper and Italian seasonings.
Step 5: Stir in your spinach leaves, then add the parmesan cheese and chopped parsley. Continue stirring until the cheese melts.
Step 6: Remove the pan from the heat and add the scallops with their juices back into the pan.
I like to serve this with my favorite rice pilaf recipe!
Recipe tips
Pat those scallops dry! Especially if your scallops were frozen! The excess moisture on the scallops will prevent them from searing beautifully. Use paper towels to thoroughly dry them before adding them to the pan.
High heat, short sear: Scallops cook quickly, so resist the urge to overcrowd the pan. Use a hot pan with high heat and sear the scallops for just a few minutes per side. This will give them a nice golden crust while keeping them perfectly tender inside.
Leave them be: Once you place the scallops in the pan, let them sear undisturbed for a few minutes. Resist the urge to move them around too much, as this can prevent them from forming a nice crust.
Deglaze that pan! After removing the scallops, don’t throw away those flavorful browned bits left in the pan. Use white wine or broth to deglaze the pan, scraping up all those delicious bits to add depth of flavor to your sauce.
Don’t overcook the spinach: Spinach wilts quickly, so add it to the simmering sauce right at the end. Overcooked spinach will become mushy, so be mindful of the timing.
Creamy Scallops FAQs
Of course, store leftovers in an airtight container in the fridge for up to 2 days. When reheating, use low heat and add a splash of cream or milk to keep the scallops from drying out.
Absolutely! Just be sure to adjust the cooking time accordingly.
Certainly! You will need to substitute it for a different liquid. Chicken broth works well and requires no other adjustments to the recipe. You can alternatively use water, but I suggest adding a few additional spices so we don’t lose any flavor.
Scallops are best cooked fresh, but there is no reason you couldn’t make the sauce ahead of time!
If you tried this Creamy Garlic Tuscan Scallops or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!
Related Recipes
Creamy Garlic Tuscan Scallops
Equipment
- large frying pan
Ingredients
- 1 pound sea scallops
- 3 tablespoons of butter
- 3 cloves of garlic minced
- 1 onion diced
- 1/2 cup white wine
- 8.5 oz sun dried tomatoes drained
- 1 1/2 cup heavy whipping cream
- 1/2 teaspoon sea salt
- 1/2 teaspoon ground black pepper
- 2 cups spinach leaves approximately
- 1/2 cup parmesan cheese grated
- 1 teaspoon each of dried oregano basil and thyme
- 3 sprigs fresh parsley chopped
Instructions
- Fully defrost your scallops if they are frozen, and then pat them dry with a paper towel.
- Heat 2 tablespoons of butter in a large frying pan on medium-high heat. Lightly season the scallops with salt and pepper, then sear for 5-6 minutes, flipping once until lightly browned and cooked through. Transfer to a plate.
- Melt the remaining butter in the pan and saute the onion and garlic for about 5 minutes. Stir in white wine and cook for another 5 minutes, scraping up any browned bits from the bottom of the pan.
- Reduce the heat to medium-low and add the sun dried tomatoes and heavy cream. Bring to a simmer, stirring occasionally. Season with salt, pepper and Italian seasonings.
- Stir in your spinach leaves, then add the parmesan cheese and chopped parsley. Continue stirring until the cheese melts.
- Remove the pan from the heat and add the scallops with their juices back into the pan.
Saw this recipe on the YouTube post today and I knew I had to try it. Delicious, easy, and fast!
I am so happy to hear!
Mmmmm! This was indeed delicious!