Description
A quick and flavorful recipe featuring tender seared sea scallops in a creamy Tuscan-style butter sauce with sun-dried and cherry tomatoes, spinach, and Parmesan cheese, ready in just 25 minutes. Perfect for an impressive yet easy-to-make seafood dinner.
Ingredients
Scale
Seafood
- 1 pound Sea Scallops (Thawed and side muscle removed)
Seasonings and Butter
- 1 teaspoon Kosher Salt (Adjust to preference)
- 4 tablespoons Unsalted Butter (Half for searing, half for sauce)
- to taste Freshly Ground Black Pepper
Vegetables and Aromatics
- 1 medium Yellow Onion (Finely chopped)
- 2 cloves Garlic (Freshly chopped)
- 1 cup Cherry Tomatoes (Halved)
- 1/2 cup Sun-Dried Tomatoes (Well-drained)
- 2 cups Baby Spinach
- 1/4 cup Chopped Fresh Parsley (For garnish)
Herbs and Spices
- 1 teaspoon Dried Basil (Fresh basil can be substituted)
- 1 teaspoon Dried Oregano
Liquids and Dairy
- 1/2 cup Dry White Wine (Or vegetable broth for non-alcoholic)
- 1 cup Heavy Cream (Or half-and-half for lighter sauce)
- 1/2 cup Finely Grated Parmesan (Pecorino Romano can be used)
Instructions
- Preparation: Gather all ingredients and remove the side muscle from the scallops if not already done. Pat scallops dry for optimal searing.
- Sear the Scallops: Heat 2 tablespoons of butter in a skillet over medium-high heat. Season scallops with kosher salt, then carefully place them in the skillet. Cook for 2-3 minutes without moving until the bottom is golden brown, then flip and cook for another 1-2 minutes until cooked through but still tender. Remove scallops and set aside on a plate.
- Sauté Aromatics: In the same skillet, add the remaining 2 tablespoons of butter. Add the finely chopped yellow onion and sauté until translucent, about 3 minutes. Stir in the chopped garlic and cook for about 30 seconds until fragrant, taking care not to burn it.
- Deglaze and Simmer: Pour in the dry white wine, scraping up any browned bits from the bottom of the skillet. Allow the liquid to simmer for about 2 minutes to reduce slightly, concentrating the flavors.
- Add Tomatoes and Cream: Stir in the halved cherry tomatoes, sun-dried tomatoes, and heavy cream. Gently simmer the mixture until the sauce thickens slightly, which should take a few minutes. Stir occasionally to prevent sticking.
- Combine and Finish: Return the cooked scallops to the skillet. Add the fresh baby spinach and grated Parmesan cheese, stirring gently to coat everything evenly and allow the spinach to wilt. Season generously with freshly ground black pepper to taste.
- Serve: Optionally garnish with chopped fresh parsley for a burst of color and freshness. Serve immediately for best flavor and texture.
Notes
- Ensure scallops are patted dry before searing to achieve a golden crust.
- If you prefer a lighter sauce, substitute heavy cream with half-and-half.
- For a non-alcoholic version, replace white wine with vegetable broth.
- Do not overcrowd the skillet when searing scallops to avoid steaming instead of searing.
- This recipe pairs wonderfully with crusty bread or over a bed of pasta.
