Description
Delicious savory Tuscan butter scallops recipe ready in just 25 minutes. Tender sea scallops are seared to golden perfection and served in a creamy sauce with tomatoes, spinach, and Parmesan, making a quick yet elegant seafood dinner.
Ingredients
Scale
Seafood
- 1 pound Sea Scallops (Thawed and side muscle removed)
Seasonings and Fats
- 1 teaspoon Kosher Salt (Adjust to preference)
- 4 tablespoons Unsalted Butter (Half for searing, half for sauce)
- to taste Freshly Ground Black Pepper
Vegetables and Herbs
- 1 medium Yellow Onion (Finely chopped)
- 2 cloves Garlic (Freshly chopped)
- 1 cup Cherry Tomatoes (Halved)
- 1/2 cup Sun-Dried Tomatoes (Well-drained)
- 2 cups Baby Spinach
- 1/4 cup Chopped Fresh Parsley (For garnish)
Dry Herbs
- 1 teaspoon Dried Basil (Fresh basil can be substituted)
- 1 teaspoon Dried Oregano
Liquids
- 1/2 cup Dry White Wine (Or vegetable broth for non-alcoholic)
- 1 cup Heavy Cream (Or half-and-half for lighter sauce)
Dairy
- 1/2 cup Finely Grated Parmesan (Pecorino Romano can be used)
Instructions
- Preparation: Gather all ingredients, thaw the scallops and remove their side muscles. Finely chop the onion, garlic, and parsley, halve the cherry tomatoes, and drain the sun-dried tomatoes.
- Sear the Scallops: Heat 2 tablespoons of butter in a skillet over medium-high heat. Season scallops evenly with kosher salt. Place them in the hot skillet and cook until golden brown on one side, about 2-3 minutes. Flip and cook for another 1-2 minutes until scallops are opaque and cooked through. Remove scallops from the skillet and set aside.
- Sauté Onions and Garlic: In the same skillet, add remaining 2 tablespoons of butter. Add chopped onions and sauté over medium heat until translucent, about 3 minutes. Add chopped garlic and cook until fragrant, approximately 30 seconds.
- Deglaze with Wine: Pour in the dry white wine and use a wooden spoon to scrape up any browned bits stuck to the skillet’s bottom. Allow the wine to simmer and reduce slightly for about 2 minutes, enhancing the sauce’s depth of flavor.
- Add Tomatoes and Cream: Stir in the halved cherry tomatoes, sun-dried tomatoes, and heavy cream. Simmer gently, allowing the sauce to thicken slightly.
- Combine Scallops and Spinach: Return the cooked scallops to the skillet along with baby spinach and grated Parmesan cheese. Toss gently to coat scallops and spinach in the creamy sauce. Cook for an additional 1-2 minutes until spinach wilts and cheese melts. Season with freshly ground black pepper to taste.
- Garnish and Serve: Remove from heat and optionally garnish with a sprinkle of fresh chopped parsley for a vibrant finish. Serve immediately for best flavor and texture.
Notes
- To make a non-alcoholic version, substitute dry white wine with vegetable broth.
- For a lighter sauce, use half-and-half instead of heavy cream.
- You can substitute Parmesan with Pecorino Romano for a sharper flavor.
- Make sure to remove the side muscle from scallops for better texture.
- Adjust salt to your preference, especially if using salted butter or cheese.
- Serve with crusty bread or over pasta for a complete meal.
