Tuscan Butter Garlic Scallops

Tuscan Butter Scallops are that swoon-worthy weeknight dinner when you want something both luxurious and easy. The sauce comes together right in the same pan after searing plump sea scallops, catching every drop of their buttery flavor. Infused with dried herbs, a splash of wine, sun-dried and cherry tomatoes, and finished with cream, Parmesan, and spinach, this becomes a rich, Mediterranean-inspired feast. My family cannot get enough—especially with a hunk of bread to mop up that luscious sauce.

The first time I made this I was amazed by how such simple ingredients can taste so luxurious. Now it is my go-to for date nights at home or anytime I want to bring a bit of Italian sunshine to the table.

Ingredients

• Sea scallops: choose large sea scallops for the best sear and flavor. Fresh or thawed from frozen work equally well
• Kosher salt: this brings out the natural brininess in the scallops. Choose a good flaky salt for finishing
• Unsalted butter: quality butter gives richness and helps the scallops get golden. Reserve half for the sauce
• Yellow onion: finely chopped for a gentle sweetness and body in the sauce
• Garlic: use fresh cloves for pungency and warmth in the sauce
• Dried basil and oregano: these herbs add Tuscan notes. Look for aromatic dried varieties not past their prime
• Dry white wine: opt for something crisp like Sauvignon Blanc. It will brighten the sauce without overpowering
• Cherry tomatoes: choose ripe and plump tomatoes for a sweet juicy burst
• Sun-dried tomatoes: jarred in oil work best. Drain and slice for tang and depth
• Heavy cream: this is the secret for a velvet smooth sauce. Choose a good quality cream for the richest flavor
• Parmesan: freshly grated melts best and blends smoothly without clumping
• Freshly ground black pepper: crack it fresh for aromatic heat
• Baby spinach: buy fresh greens and wash thoroughly before use
• Chopped parsley: brings a bright herbal finish and pops of color

Step-by-Step Instructions

Pat Dry and Season:

Gently pat scallops very dry with paper towels and season both sides with a sprinkle of kosher salt. This removes surface moisture for a beautiful golden crust

Sear the Scallops:

Preheat a large skillet on medium heat. Melt half the butter then arrange scallops in a single layer without crowding. Leave them undisturbed to brown on one side about three minutes. Flip each scallop with tongs and cook until just opaque about two minutes more. Remove to a plate and set aside

Build the Sauce:

Add the remaining butter to the same skillet. Stir in the chopped onion garlic and a pinch of salt. Sauté gently until onions turn translucent about five minutes. Sprinkle the dried basil and oregano over the onions and stir for a minute until the spices release their aroma

Deglaze with Wine:

Pour the wine into the skillet scraping up any golden bits. Bring the liquid to a simmer and cook until reduced by half about two minutes. This intensifies the flavors and forms the sauce base

Simmer Tomatoes and Finish Sauce:

Add halved cherry tomatoes and stir until they start to burst and release their juices. Stir in the sliced sun-dried tomatoes heavy cream Parmesan and a generous grind of black pepper. Simmer gently stirring until the cheese melts seamlessly into the sauce. Taste and adjust seasoning with extra salt and pepper as needed

Wilt Spinach and Combine:

Remove the skillet from the heat. Add the baby spinach stirring until just wilted and vivid green. Return scallops and any juices to the sauce and gently fold together just enough to coat in the creamy sauce. Sprinkle with chopped parsley for a fresh finish

Bookmark

I always look forward to using sun-dried tomatoes in this recipe the burst of tangy flavor transforms the sauce and my kids pick them out as their favorite bites. This dish was the first thing I served to my parents after moving into my first apartment and I still remember the look of delight on my dad’s face.

Storage Tips

Store leftovers in an airtight container in the refrigerator for up to two days. Reheat very gently on the stove adding a splash of cream if needed to loosen up the sauce. Do not microwave for too long or the scallops may become rubbery

Ingredient Substitutions

If you cannot find fresh sea scallops plump frozen ones thawed overnight in the fridge work beautifully. For a dairy-free option try coconut cream in place of heavy cream and a sprinkle of nutritional yeast for cheesy flavor. If you are out of spinach try arugula or chopped kale added at the end

Serving Suggestions

Serve Tuscan Butter Scallops with warm crusty bread to soak up the sauce or toss everything with pasta for a decadent twist. A fresh green salad or simple roasted asparagus makes this dinner feel extra special

Bookmark

Cultural Context

Though inspired by classic Tuscan flavors with basil and sun-dried tomatoes this dish is more Italian American comfort food than traditional. Creamy sauces are more common outside Italy but the combination delivers a restaurant feel at home

Common Recipe Questions

→ What type of scallops should I use?

Sea scallops are recommended for their larger size and meaty texture, ideal for a hearty, satisfying result.

→ How do I get a golden sear on scallops?

Pat scallops dry and cook them undisturbed in hot butter until the bottoms are golden before flipping.

→ Can I use half-and-half instead of heavy cream?

Half-and-half works, but heavy cream provides the best richness and velvety texture for the sauce.

→ What can I substitute for sun-dried tomatoes?

Chopped roasted red peppers or extra cherry tomatoes add sweetness and color if sun-dried aren’t available.

→ How should I serve the finished scallops?

Serve warm over crusty bread, pasta, or a bed of rice to soak up the flavorful sauce.