Tuscan Butter Scallops Garlic (Printer-Friendly Version)
Golden scallops in creamy garlic butter with sun-dried tomatoes and spinach for bold Mediterranean flavor.
# Required Ingredients:
→ Seafood
01 -
680 g sea scallops, thawed if frozen, side muscle removed
→ Dairy
02 -
4 tablespoons unsalted butter, divided
03 -
250 ml heavy cream
04 -
50 g finely grated Parmesan cheese
→ Produce
05 -
1 medium yellow onion, finely chopped
06 -
4 cloves garlic, finely chopped
07 -
225 g cherry tomatoes, halved
08 -
1 (200 g) jar sun-dried tomatoes, drained and cut into strips
09 -
140 g baby spinach
10 -
Chopped fresh parsley, for garnish
→ Herbs & Seasoning
11 -
1 teaspoon dried basil
12 -
1 teaspoon dried oregano
13 -
Kosher salt, to taste
14 -
Freshly ground black pepper, to taste
→ Liquids
15 -
120 ml dry white wine
# Step-by-Step Instructions:
01 -
Pat scallops thoroughly dry with paper towels and season both sides with kosher salt. Heat 2 tablespoons butter in a large skillet over medium heat. Arrange scallops in a single layer and cook undisturbed until the undersides are deeply golden, about 3 minutes. Turn scallops with tongs and cook until opaque throughout, about 2 minutes longer. Remove scallops to a plate and reserve.
02 -
In the same skillet over medium heat, melt the remaining 2 tablespoons butter. Add chopped onion, garlic, and a pinch of salt. Stir regularly and cook until onion is translucent, about 5 minutes. Stir in dried basil and dried oregano and sauté until fragrant, about 1 minute.
03 -
Pour in the dry white wine and bring to a simmer, scraping any browned bits from the pan bottom. Simmer and stir occasionally until the liquid has reduced by half, about 2 minutes.
04 -
Add cherry tomatoes to the skillet and cook until they begin to burst. Introduce sun-dried tomatoes, heavy cream, grated Parmesan, and a generous pinch of freshly ground black pepper. Simmer, stirring gently, until Parmesan is melted and sauce is cohesive, about 2 minutes. Taste and adjust seasoning with salt and pepper if necessary.
05 -
Remove the skillet from heat. Fold in baby spinach and stir until just wilted and vibrant green. Return scallops with any collected juices to the pan, gently mixing to combine in the sauce. Garnish with chopped fresh parsley prior to serving.
# Handy Cooking Tips:
01 -
For best results, use fresh or thoroughly thawed sea scallops and pat very dry before searing for maximum caramelisation.
02 -
Allow heavy cream and Parmesan to come to room temperature before use to prevent separation in the sauce.