Creamy Garlic Tuscan Scallops
This creamy Tuscan garlic scallop recipe is made with juicy scallops bathed in a rich, dreamy sauce bursting with garlic, sun-dried tomatoes, and fresh spinach.
Servings: 2
Calories: 1372kcal
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.
Notes
You can tell scallops are done when they are golden brown on both sides and opaque in the center.
For detailed step by step images, refer to the post above!