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Creamy Tuscan Scallops

Tender seared scallops in a rich garlic cream sauce with sun-dried tomatoes, spinach, and parmesan.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Italian, Tuscan
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Scallops
  • 1 lb large sea scallops patted dry
  • Salt & Pepper to taste
  • 2 tbsp Olive Oil
  • 2 tbsp Butter
  • 3 cloves Garlic minced
  • 1/3 cup Sun-Dried Tomatoes chopped
  • 2 cups Spinach roughly chopped
  • 1 cup Heavy Cream
  • 1/2 cup Parmesan Cheese freshly grated
  • 2 tbsp Fresh Parsley chopped, for garnish
  • Red Pepper Flakes optional, for subtle heat

Equipment

  • Skillet
  • Mixing bowls
  • Measuring cups
  • Whisk

Method
 

  1. Pat scallops dry and season with salt and pepper.
  2. Heat olive oil in a skillet over medium-high heat. Sear scallops 2–3 minutes per side until golden. Remove and set aside.
  3. Melt butter in the same skillet over medium heat. Add garlic and sauté 30 seconds.
  4. Add sun-dried tomatoes and cook 1 minute. Add spinach and cook until wilted, 2 minutes.
  5. Pour in heavy cream and add parmesan. Stir until sauce thickens 2–3 minutes. Season with salt, pepper, and optional red pepper flakes.
  6. Return scallops to skillet. Spoon sauce over scallops and simmer 1–2 minutes.
  7. Plate scallops, garnish with parsley and a drizzle of olive oil. Serve immediately.

Notes

Use fresh scallops for best results. Serve with crusty bread or risotto.