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
Scale
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
