Oh, I absolutely love sharing this Creamy Tuscan Garlic Scallops Recipe with you because it s one of those dishes that feels fancy but comes together in under 30 minutes. When I first tried this, I was amazed at how the scallops remained tender and juicy, perfectly soaking up that luscious garlic cream sauce with bursts of sun-dried tomato and fresh spinach. It s the kind of meal that quickly becomes a go-to for weeknights or even when you want to impress company without sweating over the stove.
You ll find that this recipe strikes the perfect balance between simple ingredients and bold flavors, making it worth crafting again and again. Plus, the creamy sauce pairs beautifully with scallops, elevating them beyond the usual sear. Trust me, once you try this Creamy Tuscan Garlic Scallops Recipe, it just might become your new favorite!
Why You’ll Love This Recipe
- Quick and Easy: Ready in just about 25 minutes, perfect for busy evenings.
- Restaurant-Quality Flavor: You get rich, creamy Tuscan flavors with minimal effort.
- Healthy Ingredients: Scallops and spinach add a nutritious touch to a decadently creamy sauce.
- Versatile Serving Options: Goes beautifully over pasta, rice, or even mashed potatoes.
Ingredients You’ll Need
These ingredients effortlessly come together to create a sauce that s creamy, garlicky, and bursting with Tuscan charm. Plus, choosing fresh scallops and quality olive oil makes a huge difference.
- Olive oil: Use extra virgin for the best flavor, and separate amounts to sear and sauté properly.
- Scallops: Make sure they re dry before searing to get that golden crust, which locks in flavor and moisture.
- Garlic cloves: Fresh minced garlic makes such a difference versus pre-minced-adds an amazing aroma instantly.
- Heavy cream: This is what makes the sauce irresistibly luscious and silky.
- Chicken broth: Adds depth without overpowering the delicate scallops.
- Garlic powder: Enhances the garlicky flavor without adding extra moisture.
- Italian seasoning: A blend of herbs that brings that classic Tuscan flair to the sauce.
- Parmesan cheese: Freshly grated is best-gives the sauce that nutty, salty richness.
- Spinach: Chopped fresh spinach wilts into the sauce for color and a subtle earthy layer.
- Sun-dried tomatoes: Their tangy sweetness cuts through the richness and adds great texture.
Variations
I love how customizable this Creamy Tuscan Garlic Scallops Recipe is. Sometimes I swap in different greens or add a little heat to switch things up. Don t be shy to tweak it based on what you love or what s on hand!
- Spicy twist: Adding a pinch of red pepper flakes gave my family the perfect hint of heat without overpowering the creamy sauce.
- Dairy-free option: I ve experimented with coconut cream in place of heavy cream-it’s a neat alternative, though the sauce texture slightly changes.
- Greens swap: Kale works beautifully instead of spinach, giving a bit more bite and nutrition.
- Protein change: When scallops aren t available, shrimp or chicken breast make great substitutes with this sauce.
How to Make Creamy Tuscan Garlic Scallops Recipe
Step 1: Sear the Scallops to Golden Perfection
Start by heating 1 tablespoon of olive oil in a medium skillet over medium-high heat until it s shimmering and hot-this is crucial for a good sear. Meanwhile, pat the scallops dry thoroughly with paper towels; moisture is the enemy of a crisp crust. Place them gently in a single layer, making sure not to overcrowd the pan-you might need to do this in batches. Let them cook untouched for about 2-3 minutes until they develop a beautiful golden crust, then flip and sear the other side for another 2 minutes. Once done, transfer them to a plate so they rest while you make your sauce.
Step 2: Build the Creamy Tuscan Garlic Sauce
Add a little more olive oil to the pan, then toss in the minced garlic-saute just until fragrant, no more than 30 seconds, or it will burn and turn bitter. Pour in the chicken broth and heavy cream, then sprinkle in the garlic powder, Italian seasoning, and parmesan cheese. Whisk everything together and let it simmer gently until it thickens slightly and transforms into that signature creamy sauce-roughly 3-5 minutes.
Step 3: Add Spinach and Sun-Dried Tomatoes
Once your sauce is starting to bubble and thicken, stir in the chopped spinach and sun-dried tomatoes. Let the sauce simmer just long enough for the spinach to wilt, which usually takes about 2 minutes. This step adds freshness and a lovely pop of color that makes the dish as pretty as it is flavorful.
Step 4: Combine and Serve
Gently nestle the seared scallops back into the sauce and give everything one last gentle stir to coat the scallops in that creamy goodness. From here, you can serve the dish over your favorite pasta, rice, or even mashed potatoes. I love serving mine over fettuccine and letting that sauce soak right in-heaven!
Pro Tips for Making Creamy Tuscan Garlic Scallops Recipe
- Dry Those Scallops: Pat scallops completely dry before searing to ensure that perfect golden crust instead of steaming.
- Avoid Overcrowding: Cook scallops in batches if needed. Crowding drops the temperature and prevents a good sear.
- Watch Your Garlic: Garlic cooks fast-saute just until fragrant to avoid bitterness in your sauce.
- Simmer Gently: Let your sauce thicken on low heat-high heat can cause heavy cream to separate.
How to Serve Creamy Tuscan Garlic Scallops Recipe
Garnishes
I usually sprinkle a handful of fresh chopped parsley or basil on top right before serving-it adds a pop of color and fresh herbaceous brightness that cuts through the richness beautifully. Sometimes a twist of lemon zest goes on for that extra zing, especially if I want a little more brightness.
Side Dishes
This recipe pairs wonderfully with a simple garlic butter spaghetti or creamy mashed potatoes that soak up all of that indulgent sauce. I also love serving it alongside roasted asparagus or a crisp Caesar salad to balance things out with some crunch and freshness.
Creative Ways to Present
For special occasions, I like serving the scallops elegantly in individual shallow bowls with a drizzle of extra sauce and a few sun-dried tomato slices artfully placed on top. Another fun idea is to plate over saffron risotto for a true Tuscan-inspired feast that wows your guests visually and with flavor.
Make Ahead and Storage
Storing Leftovers
I store leftovers in an airtight container in the fridge, and the scallops stay surprisingly tender for up to 2 days. Just make sure to keep the sauce and scallops together so the flavors meld even more overnight.
Freezing
Freezing is a bit tricky with scallops in cream sauce-I ve tried it, but the texture of both scallops and cream changed quite a bit after thawing. For best results, I recommend enjoying this recipe fresh or refrigerating only.
Reheating
To reheat, gently warm leftovers on low heat in a skillet-this helps the sauce loosen back up and prevents overcooking the scallops. You could add a splash of cream or broth if the sauce seems too thick after chilling.
FAQs
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Can I use frozen scallops for this Creamy Tuscan Garlic Scallops Recipe?
Yes, you can use frozen scallops, but make sure to thaw them completely and pat them dry before cooking. Removing excess moisture is key to getting that golden sear. Avoid cooking them straight from frozen to prevent steaming instead of searing.
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What can I serve with Creamy Tuscan Garlic Scallops?
This dish works great paired with pasta, rice, or mashed potatoes to soak up the sauce. For some greens, a crisp side salad or roasted vegetables complements the richness beautifully.
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Can I make this recipe dairy-free?
Absolutely! You can substitute heavy cream with coconut cream and use a dairy-free cheese or omit cheese altogether. Keep in mind this will slightly change the flavor and texture but still result in a delicious creamy sauce.
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How do I avoid overcooking scallops?
Scallops cook very quickly, so sear them over medium-high heat for about 2-3 minutes per side until golden. Remove them immediately once opaque and firm to the touch, avoiding a rubbery texture.
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Can I prepare the sauce ahead of time?
You can prepare the sauce in advance and gently reheat it when ready. Add the spinach and sun-dried tomatoes fresh during reheating for the best texture and flavor.
Final Thoughts
This Creamy Tuscan Garlic Scallops Recipe truly holds a special place in my cooking repertoire. It s the perfect mix of flavor, elegance, and ease-making dinner feel like a real treat even on a hectic night. I hope you have as much fun making it as I do, and that you ll find yourself reaching for this recipe whenever you want to serve something impressive but fuss-free to your loved ones.
Print
Creamy Tuscan Garlic Scallops Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Seafood
- Method: Stovetop
- Cuisine: Italian
Description
Creamy Tuscan Garlic Scallops is a rich and flavorful seafood dish featuring perfectly seared scallops simmered in a luscious sauce made with garlic, Italian seasoning, parmesan cheese, sun-dried tomatoes, and fresh spinach. This elegant yet easy-to-make recipe is perfect for a quick weeknight dinner or a special occasion, delivering a creamy texture balanced by savory, garlicky, and slightly tangy flavors.
Ingredients
Seafood
- 1 pound scallops
Oils & Fats
- 1 Tablespoon olive oil
- 2 Tablespoons olive oil
Vegetables & Herbs
- 3 garlic cloves, minced
- 1 cup spinach, chopped
- 1/2 cup sun-dried tomatoes
Liquids & Dairy
- 1 cup heavy cream
- 1/2 cup chicken broth
- 1/2 cup parmesan cheese
Spices & Seasonings
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
Instructions
- Prepare the scallops: Thoroughly pat the scallops dry with paper towels to ensure a good sear. Heat 1 tablespoon of olive oil in a medium skillet over medium-high heat until hot and sizzling. Add the scallops in a single layer, working in batches if necessary to avoid overcrowding the pan.
- Sear the scallops: Cook the scallops until a golden crust forms on one side, then flip and sear the other side. This should take about 2-3 minutes per side. Once cooked, transfer the scallops to a plate and set aside.
- Sauté garlic: In the same skillet, add the remaining 2 tablespoons of olive oil. Sauté the minced garlic just until fragrant, about 30 seconds, being careful not to burn it.
- Make the sauce: Add the chicken broth, heavy cream, garlic powder, Italian seasoning, and parmesan cheese to the skillet. Whisk the mixture continuously until the sauce begins to thicken slightly.
- Simmer with vegetables: Stir in the sun-dried tomatoes and chopped spinach. Let the sauce simmer gently until the spinach wilts and the sauce reaches a creamy consistency, which should take a few minutes.
- Combine scallops and sauce: Gently return the seared scallops to the skillet and give everything a quick stir to coat the scallops in the sauce. Heat through briefly to warm the scallops.
- Serve: Serve the creamy Tuscan garlic scallops immediately, optionally over cooked pasta or your favorite side dish.
Notes
- Make sure to pat the scallops dry to avoid steaming and ensure a nice sear.
- Avoid overcrowding the pan while searing scallops to get an even golden crust.
- You can substitute chicken broth with vegetable broth for a lighter flavor.
- Serve with pasta, rice, or crusty bread to enjoy the creamy sauce fully.
- If using frozen scallops, thaw them completely and dry before cooking.
Nutrition
- Serving Size: 1 serving (about 4 ounces scallops with sauce)
- Calories: 350
- Sugar: 3g
- Sodium: 550mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 22g
- Cholesterol: 110mg
