Creamy Tuscan Garlic Scallops
A rich and flavorful seafood dish featuring seared scallops in a creamy sauce with sun-dried tomatoes and fresh spinach.
Ingredients
For the scallops
- 1 tbsp olive oil
- 1 lb scallops Pat dry for a good sear
For the sauce
- 3 cloves garlic, minced
- 2 tbsp olive oil For sautéing garlic
- 1 cup heavy cream Can substitute for half-and-half for lighter sauce
- 1/2 cup chicken broth
- 1 tsp garlic powder
- 1 tsp Italian seasoning
- 1/2 cup parmesan cheese Can substitute with nutritional yeast for a dairy-free version
- 1 cup spinach, chopped Fresh spinach recommended
- 1/2 cup sun-dried tomatoes Can substitute with roasted red peppers or fresh cherry tomatoes
Instructions
Preparation
- Heat 1 tablespoon of olive oil in a medium skillet over medium-high heat until sizzling.
- Pat the scallops dry with paper towels to ensure a good sear.
- Add the scallops in a single layer, avoiding overcrowding the skillet. Sear until golden brown, then flip and sear the other side. Transfer to a plate.
Making the Sauce
- In the same skillet, add the remaining 2 tablespoons of olive oil and sauté the minced garlic for about 30 seconds or until fragrant.
- Pour in the chicken broth and heavy cream, then add garlic powder, Italian seasoning, and parmesan cheese. Whisk until the mixture begins to thicken.
- Stir in the sun-dried tomatoes and spinach, allowing them to simmer until the spinach has wilted.
Combining
- Gently return the seared scallops to the pan, giving everything a quick stir. Serve over pasta if desired.
Notes
Ensure scallops are dry before cooking for the best sear. Adding lemon juice or fresh herbs can enhance flavor.