Creamy Tuscan Garlic Scallops
Indulge in rich flavors with creamy Tuscan garlic scallops, featuring seared scallops in a luscious garlic cream sauce, vibrant spinach, and sun-dried tomatoes. Perfect for special occasions or weeknight dinners.
Ingredients
Main Ingredients
- 1 Tablespoon olive oil For sautéing scallops
- 1 pound scallops Fresh or thawed if frozen
- 3 cloves garlic, minced For flavoring the sauce
- 2 Tablespoons olive oil For the sauce
- 1 cup heavy cream Can substitute with half-and-half or dairy-free alternative
- 1/2 cup chicken broth Adds depth to the sauce
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning For flavoring
- 1/2 cup parmesan cheese Grated, for thickening the sauce
- 1 cup spinach, chopped Adds color and nutrition
- 1/2 cup sun-dried tomatoes For sweetness and texture
Instructions
Preparation
- Heat 1 tablespoon of olive oil in a medium skillet over medium-high heat until hot.
- Pat the scallops dry with paper towels to ensure they sear properly.
- Add the scallops to the skillet in a single layer. Sear until golden brown, about 2-3 minutes.
- Flip the scallops and sear the other side for another 2-3 minutes. Remove and set aside.
Sauce Preparation
- In the same skillet, add 2 tablespoons of olive oil and sauté the minced garlic for about 30 seconds until fragrant.
- Add the chicken broth, heavy cream, garlic powder, Italian seasoning, and parmesan cheese. Whisk until it starts to thicken.
- Add the sun-dried tomatoes and spinach. Simmer until the spinach wilts, about 2 minutes.
- Gently return the seared scallops to the sauce and stir to coat.
Serving
- Serve over pasta, if desired, and enjoy!
Notes
For best results, pat scallops dry before searing and ensure the pan is hot. Consider adding lemon juice or swapping spinach for kale for variations.