Description

Creamy Tuscan Scallops feature tender, juicy scallops cooked in a rich, velvety sauce packed with sun-dried tomatoes, garlic, fresh spinach, and Parmesan cheese. This quick and elegant seafood dish combines Italian-inspired flavors with creamy textures, perfect for a fancy yet easy-to-make dinner ready in under 30 minutes.

Ingredients

Scale

Seafood

1 lb fresh or thawed sea scallops, rinsed and patted dry

Cooking Fats

1 tablespoon olive oil
1 tablespoon butter

Aromatics and Flavorings

3 cloves garlic, minced
1/4 cup sun-dried tomatoes, chopped
1 teaspoon dried Italian herbs (oregano, basil, or parsley mix)
Salt and pepper, to taste

Sauce Ingredients

3/4 cup heavy cream
1/3 cup freshly grated Parmesan cheese
2 cups fresh spinach leaves

Instructions

Prepare and Sear the Scallops: Pat the scallops dry thoroughly with paper towels to ensure a perfect sear. Heat olive oil and butter in a skillet over medium-high heat. When the pan is hot, add scallops and sear each side for about 2 minutes until golden brown with a slightly crispy edge. Remove scallops from the pan and set aside, keeping them warm.
Sauté Aromatics and Sun-Dried Tomatoes: Using the same skillet, add minced garlic and chopped sun-dried tomatoes. Stir frequently for 1-2 minutes until the garlic is fragrant and tomatoes begin to soften, picking up all the flavorful browned bits left from searing the scallops.
Create the Cream Sauce: Reduce heat to medium and pour in the heavy cream. Sprinkle in the dried Italian herbs. Stir continuously for 3-4 minutes until the sauce thickens slightly. Add grated Parmesan cheese and stir until melted and smooth, enriching the sauce.
Add Spinach and Finish Cooking: Fold fresh spinach leaves into the sauce and cook for about 1 minute until wilted. Return the scallops to the pan, gently coating them with the creamy sauce. Heat through for another minute before removing from heat.

Notes

Dry Your Scallops Well: Moisture prevents a good sear, so pat scallops completely dry before cooking.
Don’t Overcook: Cook scallops about 2 minutes per side to avoid rubbery texture.
Use a Hot Pan: High heat is essential to create a caramelized crust for better flavor.
Add Cheese Gradually: Slowly incorporate Parmesan cheese to prevent clumping and maintain a smooth sauce.
Stir Gently: Fold in spinach carefully to keep the leaves tender and vibrant.
Storage: Refrigerate leftovers in an airtight container up to 2 days. Freeze scallops and sauce separately without spinach for up to 1 month.
Reheating: Reheat gently over low heat with frequent stirring; avoid microwaving to preserve texture.

Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Appetizers
Method: Searing
Cuisine: Tuscan/Italian

Nutrition

Serving Size: 1/4 recipe
Calories: 320 kcal
Sugar: 2 g
Sodium: 400 mg
Fat: 22 g
Saturated Fat: 12 g
Unsaturated Fat: 8 g
Trans Fat: 0 g
Carbohydrates: 6 g
Fiber: 1 g
Protein: 24 g
Cholesterol: 110 mg

Keywords: scallops, creamy tuscan scallops, seafood recipe, Italian scallops, quick dinner, creamy sauce, sun-dried tomatoes, spinach, Parmesan