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.
Ingredients
Units
Scale
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
Instructions
- 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.
- 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.
- 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.
- 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.
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.
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
