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.
Ingredients
Scale
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
Instructions
- Ensure scallops are meticulously dried using paper towels to remove excess moisture, which prevents steaming and promotes a golden-brown sear.
- 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.
- 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.
- 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.
- 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.
- 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