Creamy Tuscan Scallops for an Easy Weeknight Indulgence

Indulge in rich and creamy Tuscan scallops, perfect for a weeknight dinner or a dinner party.

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Prep Time 10

Cook Time 20

Total Time 30

Servings: 4 servings

Course: Dinner

Cuisine: Italian

Calories: 450

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Scallops

1 pound Scallops Core ingredient with a delicate sweetness; ensure they're dry for optimal searing.
2 tablespoons Salted Butter Adds richness; substitute with olive oil for a dairy-free option.

For the Flavor Base

4 cloves Garlic Fresh garlic provides robust flavor; avoid pre-minced versions.
1 small Yellow Onion Sweetness and depth; shallots can be a milder substitute.
0.5 cup White Wine Enhances flavor and deglazes the pan; use chicken broth for non-alcoholic version.

For the Sauce

5 oz Sun-Dried Tomato Strips Essential for sweetness and depth; reserve 1 tsp oil for cooking.
1.75 cups Heavy Cream Creates a luxurious sauce texture; use half-and-half or coconut cream for lighter options.
to taste Salt & Pepper For seasoning; adjust to taste.
2 teaspoons Dried Italian Herbs Enhances flavor; fresh herbs can be substituted if available.

For the Greens

3 cups Baby Spinach Adds freshness; kale is a sturdier alternative for added texture.

For the Finish

0.5 cup Parmesan Cheese Provides nuttiness and richness; can omit for a dairy-free version.
1 tablespoon Fresh Parsley Adds color and freshness for garnish.

Equipment

Large skillet

Method

Step-by-Step Instructions

In a large skillet, melt 2 tablespoons of salted butter over medium-high heat. Pat dry scallops with a paper towel and season with salt and pepper. Add scallops to the skillet, sear for 2-3 minutes on each side until golden brown. Remove and set aside.
In the same skillet, reduce heat to medium, add another tablespoon of butter. Toss in finely diced garlic and diced onion, sauté for 3-4 minutes until onions are translucent.
Pour in ½ cup of white wine (or chicken broth) and simmer. Scrape up browned bits from the pan and let liquid reduce slightly for about 2 minutes.
Stir in sun-dried tomato strips and heavy cream. Season with salt, pepper, and dried Italian herbs. Let sauce simmer for 3-5 minutes until it thickens.
Fold in washed baby spinach, stirring until it wilts in the sauce—about 2 minutes. Return seared scallops to the skillet, gently heat for an additional minute.
Sprinkle fresh grated Parmesan cheese and chopped parsley on top before serving.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 10gProtein: 35gFat: 30gSaturated Fat: 15gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 120mgSodium: 800mgPotassium: 600mgFiber: 2gSugar: 3gVitamin A: 1500IUVitamin C: 10mgCalcium: 200mgIron: 2mg

Notes

Ensure scallops are thoroughly dried before cooking for optimal browning. Adjust seasoning to taste before serving.

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