Creamy Tuscan Garlic Scallops Recipe

I absolutely love sharing this Creamy Tuscan Garlic Scallops Recipe with friends because it feels fancy but comes together so quickly-perfect for those weeknight dinners when you want something special without too much fuss. The scallops get that beautiful golden sear, and the sauce is rich and bursting with garlicky, cheesy goodness that just hugs each bite.

You’ll find that this dish is a real crowd-pleaser, especially when you want to impress without spending hours in the kitchen. I first tried this recipe on a spontaneous date night, and it quickly became one of our go-to dishes because it s indulgent yet light, comforting but fresh – truly the best of all worlds.

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Ingredients You’ll Need

The balance of fresh scallops with that silky cream-based sauce is what makes this Creamy Tuscan Garlic Scallops Recipe stand out. Picking quality ingredients, especially the scallops and fresh garlic, really elevates the end result.

• Olive oil: Use good quality extra virgin for the best flavor in searing and sautéing.
• Scallops: Fresh, dry-packed scallops work best to get that perfect golden crust.
• Garlic cloves: Fresh minced garlic brings a pungent, aromatic base to your sauce.
• Heavy cream: This creates the rich, luscious texture you want in the sauce.
• Chicken broth: Adds depth and balances richness without overpowering.
• Garlic powder: Enhances the garlic flavor without adding extra moisture.
• Italian seasoning: A blend of herbs gives the sauce a warm, savory dimension.
• Parmesan cheese: Freshly grated is best for melting smoothly into the sauce.
• Spinach: Fresh and chopped – it wilts down quickly adding color and nutrition.
• Sun-dried tomatoes: Adds a tangy sweetness and chewiness that contrasts beautifully.

Variations

I love mixing things up with this recipe depending on what I have in the pantry or my mood-it’s incredibly flexible. Feel free to swap ingredients or add your own spin; that s part of the fun.

• Protein Swap: I’ve sometimes used shrimp instead of scallops when I needed a quicker cooking alternative, and it s just as tasty.
• Dairy-Free Option: Substituting the heavy cream with coconut cream and using nutritional yeast instead of parmesan works well for lactose intolerance.
• Vegetable Boost: Adding mushrooms or roasted red peppers gives a wonderful earthy and smoky note.
• Spice it Up: If you like a little kick, a pinch of red pepper flakes kicked up the heat perfectly in my last batch.

How to Make Creamy Tuscan Garlic Scallops Recipe

Step 1: Searing the Scallops to Perfection

The first and most critical step is getting that golden crust on your scallops. Start by patting the scallops dry thoroughly-this little trick helps them sear instead of steam. Heat a tablespoon of olive oil over medium-high heat in a skillet until shimmering and hot. Add the scallops in a single layer without crowding the pan. Sear for about 2-3 minutes on each side without moving them-when they re ready, they ll release easily. Once golden on both sides, transfer to a plate and set aside.

Step 2: Building the Creamy Tuscan Sauce

Using the same skillet, add a little more olive oil and toss in your minced garlic. Sauté just about 30 seconds until fragrant-don t let it burn, you want it mellow and sweet. Pour in the chicken broth and heavy cream, then sprinkle in garlic powder, Italian seasoning, and parmesan. Whisk everything together over medium heat and watch closely as it starts thickening-that s when the magic happens!

Step 3: Adding Spinach and Sun-Dried Tomatoes

Once the sauce has thickened, stir in the chopped spinach and sun-dried tomatoes. Let them simmer gently until the spinach wilts and softens-this usually takes just a couple of minutes. This part adds fantastic color, texture, and those bright bursts of flavor.

Step 4: Combining Scallops and Sauce

Gently return the seared scallops back into the skillet and fold them into the creamy sauce. Give it a quick stir to coat everything without breaking the scallops. Heat through just briefly-the scallops don t need more cooking. Serve immediately, and if you like, spoon it over some freshly cooked pasta or crusty bread.

How to Serve Creamy Tuscan Garlic Scallops Recipe

Garnishes

I usually finish this dish with a sprinkle of freshly chopped parsley or basil-they brighten up the creaminess with a burst of fresh green. A little extra parmesan on top never hurts either if you want an added cheesy punch!

Side Dishes

This recipe pairs wonderfully with simple sides like garlic butter pasta, creamy mashed cauliflower, or even a crisp green salad. For something heartier, roasted baby potatoes or crusty sourdough bread to soak up the sauce are my go-tos.

Creative Ways to Present

For dinner parties, I like plating scallops over ribbons of zucchini noodles or bedded on risotto to add a steep of elegance. Adding edible flowers or microgreens on top always impresses guests and elevates the visual appeal.

Make Ahead and Storage

Storing Leftovers

If you have leftovers, store them in an airtight container in the fridge for up to 2 days. Keep the scallops and sauce together to help the flavors meld, but be aware that scallops can become a bit firmer after chilling.

Freezing

I don t recommend freezing this recipe because scallops and cream-based sauces don t freeze well-textures tend to change and the sauce can separate upon thawing. It s definitely best enjoyed fresh.

Reheating

To reheat, gently warm leftovers in a skillet over low heat-you want to avoid boiling as it can toughen the scallops and break the sauce. Adding a splash of cream or broth while reheating helps maintain the creamy texture.

FAQs

Final Thoughts

This Creamy Tuscan Garlic Scallops Recipe holds a special place in my kitchen rotation because it strikes the perfect balance between comfort and elegance. It’s the kind of meal that feels like a celebration, even if it’s just Tuesday night. I really hope you try it-you’ll enjoy the flavors and quick prep as much as I do!

Creamy Tuscan Garlic Scallops Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.6 from 138 reviews

• Author: Jasmine
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 4 servings
• Category: Seafood
• Method: Stovetop
• Cuisine: Italian

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Description

This Creamy Tuscan Garlic Scallops recipe features tender seared scallops in a luscious sauce made with garlic, heavy cream, Parmesan cheese, sun-dried tomatoes, and spinach. Perfectly balanced with Italian seasonings, this dish is a rich and elegant seafood meal that pairs wonderfully with pasta or crusty bread for soaking up the flavorful sauce.

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Ingredients

Units USM Scale 1x2x3x

Seafood

• 1 pound scallops

Oils & Fats

• 1 tablespoon olive oil
• 2 tablespoons olive oil

Vegetables & Aromatics

• 3 garlic cloves, minced
• 1 cup spinach, chopped
• 1/2 cup sun-dried tomatoes

Liquids

• 1 cup heavy cream
• 1/2 cup chicken broth

Seasonings & Cheese

• 1 teaspoon garlic powder
• 1 teaspoon Italian seasoning
• 1/2 cup Parmesan cheese

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Instructions

1. Sear the Scallops: Heat 1 tablespoon olive oil in a medium skillet over medium-high heat until hot and sizzling. Thoroughly pat scallops dry using paper towels to ensure a good sear. Add scallops in a single layer (work in batches if necessary to avoid overcrowding). Cook until a golden crust forms on one side, then flip and sear the other side. Remove scallops from pan and transfer to a plate.
2. Sauté Garlic and Prepare Sauce: In the same skillet, add 2 tablespoons of olive oil. Sauté the minced garlic until fragrant, about 30 seconds. Pour in chicken broth and heavy cream, then add garlic powder, Italian seasoning, and Parmesan cheese. Whisk continuously until the sauce starts to thicken.
3. Add Vegetables and Simmer: Stir in sun-dried tomatoes and chopped spinach. Let the mixture simmer gently until the spinach wilts and the sauce is well combined.
4. Combine and Serve: Gently add the seared scallops back into the sauce, stirring carefully to coat them without breaking their delicate texture. Serve immediately, optionally over cooked pasta to complete the meal.

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Notes

• Patting scallops dry is essential for achieving a good sear and caramelization.
• To avoid overcrowding when searing scallops, cook in batches if necessary.
• Use fresh garlic for best flavor in the sauce.
• If you prefer a lighter version, substitute half-and-half for heavy cream, but note the sauce will be less rich.
• This dish pairs beautifully with fettuccine or linguine pasta.

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Nutrition

• Serving Size: 1 serving (approx. 4 oz scallops with sauce)
• Calories: 380
• Sugar: 3 g
• Sodium: 620 mg
• Fat: 28 g
• Saturated Fat: 12 g
• Unsaturated Fat: 14 g
• Trans Fat: 0 g
• Carbohydrates: 6 g
• Fiber: 1 g
• Protein: 24 g
• Cholesterol: 110 mg