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
Scale
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.
