Creamy Garlic Butter Tuscan Scallops
User Reviews
5
Creamy Garlic Butter Tuscan Scallops
Description
This recipe begins by patting scallops dry to ensure a golden crust when seared in hot olive oil without overcrowding the pan. After browning the scallops on both sides, they are removed, and the pan is used to sauté diced onions and garlic. White wine is added and reduced to concentrate flavor while loosening browned bits from the pan.
Sun-dried tomatoes and a small amount of their oil enrich the sauce with a tangy sweetness. Heavy cream (or half and half) is stirred in and brought to a simmer with Italian herbs, followed by fresh spinach and Parmesan cheese, which melt into the sauce, adding depth and creaminess. Scallops return to the pan to warm through gently.
The dish offers tender, flavorful scallops in a rich, garlicky sauce highlighting contrasting textures and savory notes. Fresh parsley brightens the final presentation. It can be paired with pasta or served as a stand-alone entrée.
Using half and half instead of heavy cream lightens the sauce slightly. For serving with pasta, add cooked pasta and reserved pasta water into the sauce before combining with scallops, for a cohesive dish.
Ingredients
- 28 oz scallops
- 2 tablespoons butter salted
- 4 cloves garlic finely diced
- 1 yellow onion small, diced
- ½ cup white wine optional
- 5 oz sun-dried tomatoes in oil, drained, reserve 1 teaspoon of the jarred oil for cooking, strips
- 1 ¾ cups heavy cream or half and half, SEE NOTES
- 1 pinch salt to taste
- 1 pinch black pepper to taste
- 3 cups baby spinach leaves washed
- ½ cup Parmesan Cheese fresh grated
- 2 teaspoons italian herb blend dried
- 1 tablespoon parsley chopped, fresh
Instructions
- Thoroughly pat scallops dry with paper towels.
- Heat olive oil in a large pan or skillet over medium-high heat until hot and sizzling. Add the scallops in a single layer without over crowding the pan (work in batches if needed).
- Season with salt and pepper to taste and fry for 2-3 minutes on one side (until a golden crust forms underneath), then flip and fry again for 2 minutes until crisp, lightly browned and cooked through (opaque). Remove from skillet and transfer to a plate.
- Melt butter in the pan. Sauté onion until soft (about 4 minutes). Add in the garlic and sauté until frangrant (30 seconds). Pour in the white wine (if using), and allow to reduce to half, while scraping any bits off of the bottom of the pan. Add the sun dried tomatoes and cook for 1-2 minutes to release their flavours.
- Reduce heat to low-medium heat, add the heavy cream (or half and half) and bring to a gentle simmer, while stirring occasionally. Season with salt and pepper to your taste.
- Add in the spinach leaves and allow to wilt in the sauce, then add in the parmesan cheese. Allow sauce to simmer for a further minute until cheese melts through the sauce.
- Stir in herbs through; take pan off the heat and add the scallops with their juices into the pan. Mix through slightly before serving.
- Serve over pasta, rice, zoodles, caulfilower mash, cauliflower rice or steamed veg.Enjoy!
Notes
- Half and half can be substituted with equal parts light cream and milk or just light cream for a lighter sauce.
- To serve with pasta, add cooked al dente pasta and a bit of reserved pasta water to the sauce before combining with scallops.
- Dry scallops thoroughly to help achieve a crisp golden sear.
- Use the reserved oil from sun-dried tomatoes to enhance flavor when cooking the sauce.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 714 kcal
% Daily Value*
| Calories | 714kcal | 36% |
| Carbohydrates | 24g | 8% |
| Protein | 34g | 68% |
| Fat | 53g | 82% |
| Saturated Fat | 31g | 155% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 15g | 75% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 189mg | 63% |
| Sodium | 1.177mg | 0% |
| Potassium | 1.291mg | 0% |
| Fiber | 4g | 16% |
| Sugar | 5g | 10% |
| Vitamin A | 4.477IU | 0% |
| Vitamin C | 47mg | 52% |
| Calcium | 301mg | 30% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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