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
Units
Scale
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
