If you adore seafood that bursts with rich, Italian-inspired flavors, then you are absolutely going to fall in love with this Savory Tuscan Butter Scallops Recipe. Imagine tender, golden-seared scallops swimming in a luscious, creamy sauce brimming with sun-dried tomatoes, fresh spinach, and a hint of garlic and herbs. This dish brings together simplicity and gourmet flair in just 25 minutes, making it an irresistible favorite for both weeknight dinners and special occasions. Trust me, once you try this, it’ll become a staple you’ll want to revisit again and again.
Ingredients You’ll Need
Every ingredient in this Savory Tuscan Butter Scallops Recipe plays an essential role in building layers of flavor, texture, and aromatic appeal. You don’t need a long list to create something spectacular—just carefully chosen components that complement each other perfectly.
- 1 pound Sea Scallops: Fresh or thawed, and make sure to remove the side muscle for a tender bite.
- 1 teaspoon Kosher Salt: Enhances the natural sweetness of the scallops without overpowering.
- 4 tablespoons Unsalted Butter: Splitting it for searing and sauce adds richness and a silky finish.
- 1 medium Yellow Onion: Finely chopped for a subtle sweetness and depth.
- 2 cloves Garlic: Freshly chopped to bring that unmistakable warm aroma.
- 1 teaspoon Dried Basil: Or fresh if you want that brighter herbal note.
- 1 teaspoon Dried Oregano: Adds a classic Tuscan flair.
- 1/2 cup Dry White Wine: Provides acidity and complexity; substitute vegetable broth for a non-alcoholic version.
- 1 cup Cherry Tomatoes: Halved for bursts of juicy sweetness and vibrant color.
- 1/2 cup Sun-Dried Tomatoes: Well-drained for concentrated umami flavor.
- 2 cups Baby Spinach: Adds freshness and beautiful green hues.
- 1 cup Heavy Cream: Or lighter half-and-half if you prefer a less indulgent touch.
- 1/2 cup Finely Grated Parmesan: Or Pecorino Romano for a sharper, saltier punch.
- Freshly Ground Black Pepper: To taste, for delicate heat.
- 1/4 cup Chopped Fresh Parsley: For that fresh, aromatic finish and pop of color.
How to Make Savory Tuscan Butter Scallops Recipe
Step 1: Prep and Sear the Scallops
Start by patting your scallops dry and removing the side muscle if it’s still attached—this little piece can be tough and chewy. Season them lightly with kosher salt. Heat 2 tablespoons of butter in a skillet over medium-high heat until it’s sizzling but not smoking. Place scallops in the pan, making sure they are spaced so they don’t steam. Sear for about 2 to 3 minutes on one side until you get that beautiful golden crust, then flip and cook for another 1 to 2 minutes. Remove scallops and set aside to keep warm.
Step 2: Build the Flavor Base
In the same skillet, melt the remaining butter. Add the finely chopped yellow onion and sauté until it becomes translucent, about 3 minutes. Toss in the freshly chopped garlic and let it cook for 30 seconds until fragrant—you want this to release that pungent, irresistible aroma but not burn it.
Step 3: Deglaze and Simmer
Pour in the dry white wine to deglaze the pan, scraping up all those tasty browned bits clinging to the bottom. Let the wine simmer for about 2 minutes so it reduces slightly and intensifies in flavor. This step is where your dish starts to smell like a Tuscan kitchen.
Step 4: Create the Creamy Tomato Sauce
Stir in the halved cherry tomatoes and sun-dried tomatoes to the pan. Then add the heavy cream, gently combining everything. Allow the sauce to simmer until it thickens a little, which usually takes a few minutes. This luscious cream mingles with the tomatoes and herbs for that signature Tuscan taste.
Step 5: Finish with Scallops, Spinach, and Cheese
Return the scallops to the skillet and add the baby spinach and finely grated Parmesan cheese. Toss gently to coat the scallops and wilt the spinach just right. Season with freshly ground black pepper to your preferred level of heat. That cheese melts into the sauce, binding everything into a harmonious dish packed with flavors and textures.
How to Serve Savory Tuscan Butter Scallops Recipe
Garnishes
To elevate the presentation and add a fresh note, sprinkle chopped fresh parsley over the top right before serving. It not only brightens the dish visually but also adds a hint of herbal freshness that balances the richness beautifully.
Side Dishes
This recipe pairs wonderfully with light, complementary sides. Consider serving it alongside crusty garlic bread to mop up every bit of that creamy sauce, a bed of fluffy risotto for extra indulgence, or simply a crisp green salad to contrast the richness.
Creative Ways to Present
For a crowd-pleasing dinner party, serve your scallops over a nest of creamy polenta or spoon them atop buttered pasta strands. You can also present individual portions in shallow bowls garnished with a lemon wedge for a zingy contrast. The versatility here lets you tailor this beloved Savory Tuscan Butter Scallops Recipe for any occasion.
Make Ahead and Storage
Storing Leftovers
Store any leftovers in an airtight container in the refrigerator for up to 2 days. The scallops will remain tender, and the sauce may thicken slightly, but you can refresh it easily when reheating.
Freezing
While scallops are best enjoyed fresh, you can freeze the prepared sauce separately in a freezer-safe container for up to a month. Just thaw in the refrigerator overnight before combining with freshly cooked scallops for the best texture.
Reheating
When reheating, do so gently over low heat in a skillet or microwave to prevent the scallops from becoming rubbery and the sauce from separating. Add a splash of cream or broth if the sauce has thickened too much during storage.
FAQs
Can I use frozen scallops instead of fresh?
Absolutely! Just make sure they are fully thawed and pat them dry before cooking. Removing the side muscle is key for tenderness, especially with frozen scallops.
What can I substitute for white wine?
If you prefer not to use alcohol, dry vegetable broth is a great substitute. It still adds depth to the sauce without altering the flavor profile too much.
Is it possible to make this dish dairy-free?
Yes, you can replace butter with olive oil and use coconut cream or a plant-based cream alternative. Also, skip the Parmesan or use a vegan cheese substitute for a dairy-free version.
How do I avoid overcooking scallops?
Scallops cook very quickly, so sear them over medium-high heat and watch for a golden crust. Once they are opaque and spring back lightly to touch, they are done—usually under 5 minutes total.
Can I prepare the sauce ahead of time?
Definitely! You can make the sauce a day ahead and simply reheat it before tossing in freshly seared scallops and spinach. This shortcut makes dinner even easier without sacrificing flavor.
Final Thoughts
This Savory Tuscan Butter Scallops Recipe is a shining example of how straightforward ingredients and simple techniques come together to create something truly special. The rich butter sauce studded with bright tomatoes and tender spinach perfectly elevates the scallops, making each bite a little celebration. I’m confident that once you try this dish, it will become one of your cherished go-to recipes for impressing guests or treating yourself to a delectable meal. So go ahead, gather your ingredients, and enjoy the magic of Tuscan flavors in your own kitchen.
Print
Savory Tuscan Butter Scallops Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Tuscan/Italian
Description
This savory Tuscan Butter Scallops recipe features tender sea scallops seared to golden perfection and coated in a rich, creamy sauce bursting with sun-dried tomatoes, fresh spinach, and Parmesan cheese. Ready in just 25 minutes, it’s a perfect elegant yet simple meal for a quick weeknight dinner or special occasion.
Ingredients
Seafood
- 1 pound Sea Scallops (Thawed and side muscle removed)
Seasonings & Aromatics
- 1 teaspoon Kosher Salt (Adjust to preference)
- 1 medium Yellow Onion (Finely chopped)
- 2 cloves Garlic (Freshly chopped)
- 1 teaspoon Dried Basil (Fresh basil can be substituted)
- 1 teaspoon Dried Oregano
- to taste Freshly Ground Black Pepper
Fats & Dairy
- 4 tablespoons Unsalted Butter (Half for searing, half for sauce)
- 1 cup Heavy Cream (Or half-and-half for lighter sauce)
- 1/2 cup Finely Grated Parmesan (Pecorino Romano can be used)
Vegetables & Fruits
- 1 cup Cherry Tomatoes (Halved)
- 1/2 cup Sun-Dried Tomatoes (Well-drained)
- 2 cups Baby Spinach
Liquids
- 1/2 cup Dry White Wine (Or vegetable broth for non-alcoholic)
Herbs & Garnish
- 1/4 cup Chopped Fresh Parsley (For garnish)
Instructions
- Preparation: Begin by thawing your sea scallops completely and removing the side muscle if not already done. Chop the onion and garlic finely, halve the cherry tomatoes, and drain the sun-dried tomatoes well.
- Sear the Scallops: Heat 2 tablespoons of unsalted butter in a skillet over medium-high heat. Season the scallops with kosher salt. Place them in the hot skillet and sear until golden brown on the first side, about 2 to 3 minutes. Flip and cook for an additional 1 to 2 minutes until opaque and cooked through. Remove the scallops from the skillet and set aside.
- Sauté Aromatics: In the same skillet, add the remaining 2 tablespoons of butter. Add the finely chopped onion and sauté until translucent, approximately 3 minutes. Stir in the chopped garlic and cook for about 30 seconds until fragrant.
- Deglaze with Wine: Pour in the dry white wine to deglaze the pan, scraping any browned bits off the bottom. Let the wine simmer for about 2 minutes to reduce slightly, concentrating the flavors.
- Add Tomatoes and Cream: Stir in the halved cherry tomatoes, sun-dried tomatoes, and heavy cream. Gently mix and allow the sauce to simmer until it thickens slightly, creating a rich and creamy base.
- Combine Scallops and Spinach: Return the cooked scallops to the skillet along with fresh baby spinach and grated Parmesan cheese. Toss everything gently to coat the scallops and spinach in the creamy sauce. Season with freshly ground black pepper to taste.
- Serve and Garnish: Plate the scallops with sauce and garnish with the chopped fresh parsley for a vibrant, fresh finishing touch. Serve immediately while warm.
Notes
- To lighten the dish, substitute half-and-half for heavy cream.
- For a non-alcoholic version, use vegetable broth instead of white wine.
- Removing the side muscle from scallops ensures tenderness and prevents chewiness.
- Serve with crusty bread or over pasta/rice to make it a complete meal.
- Fresh herbs can elevate the flavor; consider adding fresh basil instead of dried.
