Description
This Savory Tuscan Butter Scallops recipe offers a quick and flavorful seafood dish ready in just 25 minutes. Tender sea scallops are perfectly seared and simmered in a luscious sauce made with white wine, sun-dried tomatoes, baby spinach, and parmesan, creating a rich and elegant meal ideal for busy weeknights or special occasions.
Ingredients
Scale
Scallops
- 1 pound Sea Scallops (Thawed and side muscle removed)
- 1 teaspoon Kosher Salt (Adjust to preference)
- 4 tablespoons Unsalted Butter (Half for searing, half for sauce)
Vegetables and Aromatics
- 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
- 1/4 cup Chopped Fresh Parsley (For garnish)
Herbs and Seasonings
- 1 teaspoon Dried Basil (Fresh basil can be substituted)
- 1 teaspoon Dried Oregano
- To taste Freshly Ground Black Pepper
Liquids and Dairy
- 1/2 cup Dry White Wine (Or vegetable broth for non-alcoholic)
- 1 cup Heavy Cream (Or half-and-half for lighter sauce)
- 1/2 cup Finely Grated Parmesan (Pecorino Romano can be used)
Instructions
- Preparation: Begin by thawing the sea scallops if frozen and remove the side muscle. Finely chop the yellow onion, garlic, and halve the cherry tomatoes. Drain the sun-dried tomatoes well and chop the fresh parsley for garnish.
- Sear the scallops: Heat 2 tablespoons of unsalted butter in a skillet over medium-high heat. Season the scallops with kosher salt, then carefully place them in the hot skillet. Let them sear undisturbed for about 2-3 minutes until the bottom forms a golden brown crust. Flip the scallops and cook for an additional 1-2 minutes until just cooked through. Remove scallops from the skillet and set aside.
- Sauté aromatics: In the same skillet, add the remaining 2 tablespoons of butter. Add the finely chopped onion and sauté over medium heat until translucent, about 3 minutes. Stir in the chopped garlic and cook until fragrant for about 30 seconds.
- Deglaze and simmer: Pour in the dry white wine, scraping the bottom of the skillet to loosen any flavorful browned bits. Allow the wine to simmer and reduce slightly for approximately 2 minutes, concentrating the flavor.
- Add tomatoes and cream: Stir in the halved cherry tomatoes, sun-dried tomatoes, and heavy cream. Gently simmer the mixture until the sauce thickens slightly, coating the back of a spoon.
- Combine scallops and spinach: Return the cooked scallops to the skillet and add the baby spinach along with the grated Parmesan cheese. Toss everything gently to combine and allow the spinach to wilt slightly. Season with freshly ground black pepper to taste.
- Garnish and serve: Remove from heat and serve immediately, garnished with the chopped fresh parsley for a bright, fresh finish.
Notes
- For a lighter sauce, substitute heavy cream with half-and-half.
- Use vegetable broth instead of white wine if you prefer a non-alcoholic version.
- Ensure scallops are patted dry before searing to achieve a golden crust.
- Fresh herbs such as basil can be used instead of dried basil for a fresher taste.
- This dish pairs well with crusty bread or over a bed of pasta or rice.
