Savor Italy’s Best: Creamy Tuscan Scallops Recipe

Seafood enthusiasts adore these tender scallops with a creamy Tuscan scallops recipe that delivers restaurant-quality flavor right in your kitchen.

Delicate sea scallops sear to golden perfection, creating a mouthwatering canvas for rich, herb-infused sauce.

Robust garlic, sun-dried tomatoes, and fresh spinach mingle with velvety cream, crafting an elegant dish that feels simultaneously luxurious and comforting.

Each bite promises a symphony of Mediterranean-inspired flavors that dance across your palate.

The recipe transforms simple ingredients into a stunning meal that impresses without complicated techniques.

Silky sauce and perfectly caramelized scallops guarantee a dining experience that’ll have everyone asking for seconds.

Prepare to savor every incredible moment of this culinary adventure.

Tuscan Scallop Cooking Tips

• Pat scallops completely dry with paper towels to achieve a golden-brown crust and prevent steaming.
• Use medium-high heat and resist moving scallops while cooking to develop a crispy exterior and maintain tender texture.
• Deglaze the pan with wine to capture browned scallop bits, creating deeper sauce complexity and rich taste.
• Remove pan from heat before adding scallops back to prevent overcooking and maintain their delicate texture.
• Add spinach at the end and let it wilt quickly to preserve its vibrant color and nutritional value.

How to Store and Reheat Tuscan Scallops

• Store leftover scallops in an airtight container within 2 hours of cooking. Place them in the coldest part of the refrigerator and consume within 1-2 days for optimal taste and texture.
• Transfer cooled scallops to a freezer-safe container or heavy-duty freezer bag. Remove excess air, seal tightly, and freeze for up to 3 months. The cream sauce might slightly separate upon thawing.
• Warm gently in a skillet over low heat, stirring occasionally. Add a splash of cream or milk to restore sauce consistency. Heat until the scallops reach 145°F internal temperature, being careful not to overcook.
• Reheat in short 15-30 second intervals, stirring between each interval. Cover with a microwave-safe lid to retain moisture and prevent drying out. Check temperature and texture carefully to maintain quality.

Pair Creamy Tuscan Scallops With These

• Perfectly Pair Creamy Tuscan Scallops
• Enhance Wine Selection: Crisp Sauvignon Blanc cuts through the creamy sauce, offering bright acidity that complements the rich seafood flavors. Its zesty notes balance the scallops' delicate sweetness and the sauce's velvety texture.
• Refreshing Side Companion: Create a light arugula salad with lemon vinaigrette to contrast the heavy cream sauce. Peppery greens and tangy dressing will cleanse the palate between bites of luxurious scallops.
• Crusty Bread Pairing: Serve warm, rustic sourdough bread to soak up the decadent Tuscan sauce. Its slightly tangy flavor and crunchy exterior provide perfect textural contrast to the tender scallops and silky cream.
• Herbal Garnish Boost: Sprinkle fresh chopped basil or parsley on top to add brightness and herbaceous notes. These green accents will elevate the dish's visual appeal and introduce a fresh Mediterranean touch.

Fun Twists for Tuscan Scallops

• Gluten-Free Seafood Delight: Replace regular flour with gluten-free flour or cornstarch for coating scallops, ensuring those with gluten sensitivities can enjoy this creamy dish.
• Low-Carb Ocean Option: Swap cream with coconut cream and use cauliflower rice instead of traditional pasta to create a keto-friendly version that's light and satisfying.
• Vegetarian Mediterranean Alternative: Substitute scallops with large king oyster mushrooms, sliced and seared to mimic the texture of seafood, maintaining the rich Tuscan-inspired sauce.
• Dairy-Free Coastal Classic: Use cashew cream instead of heavy cream and nutritional yeast in place of parmesan cheese, creating a plant-based sauce that's equally creamy and flavorful.

FAQs

• How do I know when scallops are perfectly cooked?

Look for a golden-brown crust and translucent center. They should feel slightly firm but still tender. Overcooking makes them rubbery, so aim for 2-3 minutes per side.

• Can I substitute fresh scallops with frozen ones?

Yes, but thaw them completely and pat them very dry. Frozen scallops release more moisture, so extra drying is crucial for achieving that perfect sear.

• What if I don't have white wine for the sauce?

No problem! You can use chicken broth or seafood stock as a replacement. The key is to use a liquid that helps deglaze the pan and adds flavor to the sauce.

• Is this recipe suitable for people who don't like very fishy flavors?

Absolutely! Scallops have a mild, sweet taste. The creamy sauce with sun-dried tomatoes and spinach helps balance and enhance their delicate flavor, making it appealing even for those who aren’t big seafood fans.

Why Creamy Tuscan Scallops Are So Tasty

• Achieve restaurant-quality golden-brown scallops with a simple technique that ensures a crispy exterior and tender interior.
• Create a luxurious Tuscan-inspired cream sauce with sun-dried tomatoes, garlic, and parmesan that elevates the delicate scallops to gourmet status.
• Prepare a sophisticated meal in just a few minutes, transforming simple ingredients into a restaurant-worthy dish that impresses without complicated cooking skills.
• Minimize cleanup with a single skillet method that builds layers of flavor and allows each ingredient to shine while keeping your kitchen hassle-free.

What’s in Creamy Tuscan Scallops

• Scallops: Fresh seafood with a delicate, sweet flavor that becomes golden-brown when properly seared.

• Onions, Garlic: Provide a foundational flavor base for the creamy Tuscan sauce.
• Salt, Pepper: Classic seasonings that enhance the natural taste of scallops.

• Butter: Creates a rich, smooth base for the sauce and helps develop deep flavors.
• Cream: Provides a luxurious, velvety texture to the sauce.
• White Wine: Adds depth and helps deglaze the pan, capturing browned scallop bits.
• Sun-Dried Tomatoes: Contribute a tangy, concentrated tomato flavor to the sauce.
• Spinach: Adds a fresh, green element and nutritional boost to the dish.
• Parmesan Cheese: Brings a salty, nutty finish and helps thicken the sauce.

• Cooking Oil: Helps achieve a perfect golden-brown sear on the scallops.

Make Creamy Tuscan Scallops at Home

Step 1: Prepare Scallops

Pat scallops completely dry using paper towels.

Removing excess moisture ensures a beautiful golden-brown crust when searing.

Dry scallops will create a crispy exterior instead of steaming in the pan.

Step 2: Cook Scallops to Perfection

Heat oil in a skillet over medium-high heat until shimmering.

Arrange scallops in a single layer and season with salt and pepper.

Cook undisturbed for 2-3 minutes until a golden crust forms.

Flip and cook an additional 2 minutes until just cooked through.

Transfer scallops to a separate plate.

Step 3: Build Flavorful Sauce Base

In the same pan, melt butter and sauté onions until soft and translucent.

Add garlic and cook briefly until fragrant.

Pour in wine and let it reduce by half, scraping up browned bits from the pan bottom.

Step 4: Enhance Sauce Complexity

• Sun-dried tomatoes
• Heavy cream

Add sun-dried tomatoes and cook for one minute.

Reduce heat to low and pour in cream.

Stir gently and allow sauce to simmer until slightly thickened.

Step 5: Finish Sauce with Greens and Cheese

• Fresh spinach
• Parmesan cheese
• Salt
• Pepper

Fold in spinach and stir until wilted.

Sprinkle parmesan and let it melt completely.

Taste and adjust seasoning as needed.

Step 6: Combine Scallops and Sauce

Remove pan from heat.

Gently return scallops to the sauce, coating them lightly.

Serve immediately to maintain the scallops’ crispy texture.

Creamy Tuscan Scallops Recipe

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4.7 from 30 reviews

• Total Time: 20 minutes
• Yield: 4 1x

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Description

Indulgent Tuscan scallops melt with rich, garlic-infused cream sauce, promising a Mediterranean coastal experience. Silky seafood nestles perfectly with herbs, delivering restaurant-quality elegance you’ll savor with each luxurious bite.

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Ingredients

Scale 1x2x3x

Main Ingredients:

• 28 ounces (794 grams) scallops
• 3 cups baby spinach leaves
• 12 cup (120 milliliters) white wine
• 5 ounces (142 grams) sun dried tomato strips in oil

Dairy and Seasoning Ingredients:

• 2 tablespoons salted butter
• 1 34 cups (414 milliliters) heavy cream
• 12 cup parmesan cheese
• 1 pinch salt
• 1 pinch pepper

Aromatics and Herbs:

• 4 cloves garlic
• 1 yellow onion
• 2 teaspoons dried Italian herbs
• 1 tablespoon fresh parsley
• 1 teaspoon reserved sun dried tomato oil

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Instructions

1. Ensure scallops are meticulously dried using paper towels to remove excess moisture, which prevents steaming and promotes a golden-brown sear.
2. Heat oil in skillet at medium-high temperature until shimmering. Arrange scallops in single layer, seasoning with salt and pepper. Sear undisturbed for 2-3 minutes until golden, then flip and cook additional 2 minutes until just done. Transfer scallops to separate plate.
3. In same skillet, melt butter and sauté onions until translucent. Add minced garlic, cooking briefly until aromatic. Deglaze pan with wine, reducing liquid by half to concentrate flavors and incorporate browned scallop remnants.
4. Incorporate sun-dried tomatoes, allowing them to release their essence for one minute. Reduce heat to low, gently pour cream into skillet, stirring until sauce begins to thicken and develops a silky consistency.
5. Add fresh spinach to sauce, stirring until completely wilted. Introduce parmesan cheese, mixing until fully melted and integrated. Adjust seasoning with additional salt and pepper as needed.
6. Remove skillet from heat, carefully reintroduce seared scallops and their accumulated juices. Gently coat scallops in creamy sauce, ensuring minimal disruption to preserve their crisp exterior.

Notes

• Pat scallops completely dry with paper towels to ensure a perfect golden-brown sear and avoid steaming.
• Use high heat and minimal movement when cooking scallops to develop a crispy exterior while maintaining a tender interior.
• Let wine reduce by half to concentrate flavors and enhance the sauce’s depth, capturing delicious browned bits from the pan.
• Add parmesan gradually and stir gently to create a smooth, creamy sauce without clumping.
• Serve immediately after coating scallops to preserve their crispy texture and prevent overcooking.
• For a lighter version, substitute heavy cream with half-and-half or coconut cream for dairy-free option.
• Fresh herbs like basil or parsley can add brightness and extra flavor to the finished dish.

• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Category: Dinner, Appetizer
• Method: Sautéing
• Cuisine: Italian

Nutrition

• Serving Size: 4
• Calories: 569
• Sugar: 2 g
• Sodium: 610 mg
• Fat: 42 g
• Saturated Fat: 25 g
• Unsaturated Fat: 12 g
• Trans Fat: 1 g
• Carbohydrates: 10 g
• Fiber: 1 g
• Protein: 39 g
• Cholesterol: 140 mg