Description
This Savory Tuscan Butter Scallops recipe delivers tender sea scallops seared to golden perfection, then simmered in a rich and creamy sauce featuring cherry tomatoes, sun-dried tomatoes, baby spinach, and Parmesan cheese. Ready in just 25 minutes, this flavorful dish combines fresh herbs and a splash of white wine for a quick yet elegant seafood meal perfect for weeknight dinners or special occasions.
Ingredients
Scale
Seafood
- 1 pound Sea Scallops (Thawed and side muscle removed)
Seasonings & Herbs
- 1 teaspoon Kosher Salt (Adjust to preference)
- 1 teaspoon Dried Basil (Fresh basil can be substituted)
- 1 teaspoon Dried Oregano
- Freshly Ground Black Pepper to taste
- 1/4 cup Chopped Fresh Parsley (For garnish)
Dairy & Oils
- 4 tablespoons Unsalted Butter (Half for searing, half for sauce)
- 1 cup Heavy Cream (Or half-and-half for lighter sauce)
- 1/2 cup Finely Grated Parmesan (Pecorino Romano can be used)
Vegetables
- 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
Liquids
- 1/2 cup Dry White Wine (Or vegetable broth for non-alcoholic)
Instructions
- Preparation: Gather and prepare all ingredients. Ensure scallops are thawed and side muscles removed for best texture.
- Sear the Scallops: Heat 2 tablespoons of butter in a skillet over medium-high heat. Season the scallops with kosher salt. Place them in the hot skillet and sear each side until golden brown, about 2-3 minutes on the first side and 1-2 minutes on the second. Remove scallops from skillet and set aside to keep warm.
- Sauté Aromatics: In the same skillet, add the remaining butter. Add the finely chopped yellow onion and sauté until translucent, roughly 3 minutes. Stir in the freshly chopped garlic and cook for about 30 seconds until fragrant, being careful not to burn the garlic.
- Deglaze and Simmer: Pour in the dry white wine, using a wooden spoon to scrape up any browned bits from the bottom of the skillet. Let the mixture simmer for about 2 minutes to reduce slightly and concentrate the flavors.
- Add Tomatoes and Cream: Stir in the halved cherry tomatoes, sun-dried tomatoes, and heavy cream gently. Allow the sauce to simmer until it thickens slightly, enhancing the richness and melding the flavors.
- Combine and Finish: Return the cooked scallops to the skillet, add the baby spinach, and sprinkle with grated Parmesan cheese. Toss gently to coat everything evenly in the creamy sauce. Season with freshly ground black pepper to your taste.
- Garnish and Serve: Optionally garnish with chopped fresh parsley for a fresh, vibrant touch before serving. Serve immediately to enjoy the scallops at their best.
Notes
- For a lighter sauce, substitute half-and-half for heavy cream.
- Use vegetable broth instead of white wine for an alcohol-free version.
- Ensure scallops are patted dry before searing to achieve a good golden crust.
- Do not overcrowd the skillet when searing scallops to prevent steaming and promote browning.
- Fresh basil can substitute dried basil for a more aromatic flavor.
- This dish pairs well with crusty bread, pasta, or a light side salad.
