If you are craving a dish that bursts with creamy, buttery goodness and the fresh flavors of Italy, this Savory Tuscan Butter Scallops in 25 Minutes Recipe is exactly what you need. Picture succulent sea scallops perfectly seared to a golden crust, swimming in a dreamy sauce filled with vibrant sun-dried and cherry tomatoes, fragrant garlic, fresh spinach, and a kiss of Parmesan. It’s a quick but luxurious seafood meal that feels fancy yet incredibly approachable, making it perfect for both weeknight dinners and impressing guests without spending hours in the kitchen.
Ingredients You’ll Need
Getting started with the Savory Tuscan Butter Scallops in 25 Minutes Recipe is a breeze thanks to its simple, thoughtfully selected ingredients. Each one plays a crucial role, whether it’s adding richness, freshness, or that lovely hint of herbaceous flavor that transports you straight to the heart of Tuscany.
- Sea Scallops (1 pound): Fresh and thawed, with side muscles removed for the best texture and even cooking.
- Kosher Salt (1 teaspoon): Enhances and balances the natural sweetness of the scallops.
- Unsalted Butter (4 tablespoons): Used both for searing and creating a silky, flavorful sauce.
- Yellow Onion (1 medium, finely chopped): Adds a subtle sweetness and aromatic base to the sauce.
- Garlic (2 cloves, freshly chopped): Brings warmth and depth, essential for Tuscan-inspired dishes.
- Dried Basil (1 teaspoon): A convenient way to infuse herby notes, with fresh basil as a bright alternative.
- Dried Oregano (1 teaspoon): Complements the basil and rounds out the Italian flavor profile.
- Dry White Wine (1/2 cup): Adds acidity and complexity; swap with vegetable broth for a non-alcoholic version.
- Cherry Tomatoes (1 cup, halved): Offers juicy bursts of sweetness and vibrant color.
- Sun-Dried Tomatoes (1/2 cup, well drained): Adds concentrated, slightly tangy flavor that deepens the sauce.
- Baby Spinach (2 cups): Provides freshness and a beautiful pop of green to the dish.
- Heavy Cream (1 cup): Creates a luscious, velvety sauce; half-and-half can be used for a lighter touch.
- Parmesan Cheese (1/2 cup, finely grated): Adds a salty, nutty richness that binds all flavors together.
- Freshly Ground Black Pepper (to taste): Adds mild heat and aromatic sharpness.
- Fresh Parsley (1/4 cup, chopped): For garnish, giving a fresh, herbaceous finish to the dish.
How to Make Savory Tuscan Butter Scallops in 25 Minutes Recipe
Step 1: Prep and Sear the Scallops
Begin by patting your scallops dry and seasoning them lightly with kosher salt. Heat two tablespoons of unsalted butter in a skillet over medium-high heat, and once it’s hot, gently place the scallops in the pan. Let them sear undisturbed for 2 to 3 minutes until they develop a gorgeous golden crust. Flip and cook for another 1 to 2 minutes till just cooked through, then remove them carefully and set aside. This searing step locks in that tender, juicy texture every seafood lover dreams of.
Step 2: Build the Sauce Base
In the same skillet, add the remaining butter to capture all those caramelized bits left behind from the scallops. Toss in the finely chopped onion and sauté until it becomes translucent, about 3 minutes. This gentle sweat unlocks the onion’s natural sweetness, forming a perfect foundation. Next up is garlic — add it in and cook just until fragrant, about 30 seconds, careful not to let it burn as it can turn bitter.
Step 3: Add Herbs and Deglaze with Wine
Sprinkle in the dried basil and oregano, stirring them through to release their aromatic oils. Pour in the dry white wine, which will lift all the delicious browned bits from the bottom of the skillet and add a lovely layer of acidity to balance the richness. Let the wine simmer for about 2 minutes until it has reduced slightly and thickened just enough to intensify the flavors.
Step 4: Introduce Tomatoes and Cream
Stir in the halved cherry tomatoes and sun-dried tomatoes, giving the sauce both fresh juiciness and concentrated sweetness. Then, add the heavy cream, stirring gently to combine everything. Allow the sauce to simmer, reducing just enough to thicken slightly while melding all the flavors into one harmonious blend.
Step 5: Finish with Spinach, Parmesan, and Scallops
Return the seared scallops to the skillet, nestling them into the creamy sauce. Add the fresh baby spinach and sprinkle the finely grated Parmesan cheese over the top. Toss gently to coat, letting the spinach wilt and the cheese melt into a luxurious finish. Season with freshly ground black pepper to taste, and your Savory Tuscan Butter Scallops in 25 Minutes Recipe is ready to delight.
How to Serve Savory Tuscan Butter Scallops in 25 Minutes Recipe
Garnishes
Fresh parsley is the ideal garnish to brighten this dish both visually and flavor-wise. Sprinkling chopped parsley on top adds a fresh herbaceous note that cuts through the richness, lending a vibrant pop of green and a fresh aroma that makes every bite more exciting.
Side Dishes
These scallops shine when paired with simple sides that soak up the creamy sauce. Think a bed of al dente pasta, creamy mashed potatoes, or even buttery garlic bread. For a low-carb option, sautéed zucchini noodles or a crisp Caesar salad provide wonderful textural contrast without overwhelming the delicate scallop flavors.
Creative Ways to Present
For a stunning presentation, serve the scallops over a swirl of mashed cauliflower or creamy polenta. Plating the sauce first, then topping with scallops and a sprinkle of Parmesan and parsley creates an elegant, restaurant-worthy look that will wow your family or guests. For a fun twist, try serving in individual shallow bowls garnished with lemon wedges for a zesty edge.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, place them in an airtight container and refrigerate for up to 2 days. The creamy sauce may thicken in the fridge; just gently reheat on low heat with a splash of cream or water to bring it back to that silky consistency without overcooking the scallops.
Freezing
While scallops are best enjoyed fresh, you can freeze the sauce separately in a sealed container for up to a month. When ready to eat, thaw and gently warm the sauce, then freshly cook scallops to maintain their tender texture and combine just before serving for optimal flavor and quality.
Reheating
Reheat the dish gently in a skillet over low heat, stirring occasionally to prevent the sauce from separating or burning. Avoid microwave reheating, as it can make the scallops tough and rubbery. Adding a splash of cream or broth during warming helps maintain the luscious texture.
FAQs
Can I use frozen scallops in this recipe?
Yes, you can use frozen scallops, but make sure they are fully thawed and patted dry before cooking. Removing excess moisture helps achieve that perfect sear and prevents steaming.
Is there a non-alcoholic substitute for the white wine?
Definitely! You can use vegetable broth or chicken broth in place of white wine. This keeps the sauce flavorful without the alcohol content.
Can I use fresh herbs instead of dried herbs?
Absolutely! Fresh basil and oregano can be used for an even brighter flavor. Use about three times the amount of fresh herbs as the dried to maintain balance.
How do I prevent scallops from sticking to the pan?
Ensure your skillet and butter are sufficiently heated before adding scallops. Patting scallops dry and not overcrowding the pan also prevent sticking and help create a beautiful crust.
Can I make this recipe vegetarian or vegan?
While scallops are the star here, you could swap them for firm tofu or large mushrooms and use plant-based butter and cream alternatives for a vegan version. The flavors will be different but can still be delicious with the Tuscan sauce.
Final Thoughts
This Savory Tuscan Butter Scallops in 25 Minutes Recipe has quickly become one of my favorite dishes to make when I want something that feels special but doesn’t demand hours in the kitchen. The combination of rich, buttery sauce, fresh tomatoes, and tender scallops is simply irresistible. I truly hope you give this recipe a try and enjoy every bite as much as I do. Trust me, your dinner table will thank you.
Print
Savory Tuscan Butter Scallops in 25 Minutes Recipe
- Total Time: 25 minutes
- Yield: 4 servings 1x
Description
Enjoy a rich and flavorful dish of Savory Tuscan Butter Scallops, perfectly seared and cooked in a creamy, aromatic sauce with sun-dried tomatoes, spinach, and Parmesan. Ready in just 25 minutes, this elegant recipe features tender sea scallops simmered in a buttery white wine sauce bursting with classic Tuscan herbs – ideal for a quick yet impressive dinner.
Ingredients
Main Ingredients
- 1 pound Sea Scallops (Thawed and side muscle removed)
- 1 teaspoon Kosher Salt (Adjust to preference)
- 4 tablespoons Unsalted Butter (Half for searing, half for sauce)
- 1 medium Yellow Onion (Finely chopped)
- 2 cloves Garlic (Freshly chopped)
- 1 teaspoon Dried Basil (Fresh basil can be substituted)
- 1 teaspoon Dried Oregano
- 1/2 cup Dry White Wine (Or vegetable broth for non-alcoholic)
- 1 cup Cherry Tomatoes (Halved)
- 1/2 cup Sun-Dried Tomatoes (Well-drained)
- 2 cups Baby Spinach
- 1 cup Heavy Cream (Or half-and-half for lighter sauce)
- 1/2 cup Finely Grated Parmesan (Pecorino Romano can be used)
- To taste Freshly Ground Black Pepper
- 1/4 cup Chopped Fresh Parsley (For garnish)
Instructions
- Preparation: Gather all ingredients, make sure the sea scallops are thawed and side muscles removed for best texture.
- Sear the scallops: Heat 2 tablespoons of butter in a skillet over medium-high heat. Season scallops with kosher salt. Place scallops in the hot skillet and sear them until golden brown on one side, about 2-3 minutes. Flip and cook the other side for 1-2 minutes until just cooked through. Remove scallops and set aside.
- Sauté aromatics: In the same skillet, add the remaining 2 tablespoons of butter. Add the finely chopped yellow onion and sauté until translucent, about 3 minutes. Add the freshly chopped garlic and cook until fragrant, about 30 seconds.
- Deglaze with wine: Pour in the dry white wine, scraping up any browned bits from the bottom of the skillet. Let the liquid simmer and reduce slightly for approximately 2 minutes to concentrate the flavors.
- Make the sauce: Stir in halved cherry tomatoes, well-drained sun-dried tomatoes, and heavy cream. Gently simmer the sauce until it thickens a bit. Then add the cooked scallops back to the skillet along with baby spinach and grated Parmesan. Toss gently to coat everything evenly. Season with freshly ground black pepper to taste.
- Serve and garnish: Optionally sprinkle chopped fresh parsley over the dish for a fresh and colorful touch. Serve immediately while warm.
Notes
- For a lighter sauce, substitute heavy cream with half-and-half.
- Use vegetable broth instead of white wine to keep the recipe alcohol-free.
- Fresh basil can replace dried basil for a brighter herbal note.
- Ensure scallops are patted dry before searing for a nice crust.
- Serve with crusty bread or over pasta for a complete meal.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Dinner, Seafood
- Method: Stovetop
- Cuisine: Tuscan, Italian
