Description
This Savory Tuscan Butter Scallops recipe offers a decadent, quick, and flavorful seafood dish featuring perfectly seared scallops simmered in a creamy white wine tomato sauce with spinach and Parmesan. Ready in just 25 minutes, it’s a perfect elegant yet easy dinner for four.
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)
Sauce & Vegetables
- 1 medium Yellow Onion (Finely chopped)
- 2 cloves Garlic (Freshly chopped)
- 1 teaspoon Dried Basil (Fresh basil can be substituted)
- 1 teaspoon Dried Oregano
- 1/2 cup Dry White Wine (Or vegetable broth for non-alcoholic)
- 1 cup Cherry Tomatoes (Halved)
- 1/2 cup Sun-Dried Tomatoes (Well-drained)
- 2 cups Baby Spinach
- 1 cup Heavy Cream (Or half-and-half for lighter sauce)
- 1/2 cup Finely Grated Parmesan (Pecorino Romano can be used)
- To taste Freshly Ground Black Pepper
- 1/4 cup Chopped Fresh Parsley (For garnish)
Instructions
- Preparation: Ensure the sea scallops are thawed and the side muscle is removed. Pat them dry to promote proper searing and season evenly with kosher salt.
- Searing the Scallops: Heat 2 tablespoons of unsalted butter in a skillet over medium-high heat. Once hot, place the scallops, making sure not to overcrowd the pan. Sear them for about 2-3 minutes on the first side until golden brown, then flip and cook an additional 1-2 minutes until just cooked through. Remove scallops from skillet and set aside.
- Cooking the Aromatics: In the same skillet, add the remaining 2 tablespoons of butter. Sauté the finely chopped yellow onion until translucent and soft, approximately 3 minutes. Add the freshly chopped garlic and cook for about 30 seconds until fragrant but not browned.
- Deglazing and Simmering: Pour in the dry white wine and use a wooden spoon to scrape up any flavorful browned bits from the bottom of the skillet. Allow the wine to simmer and reduce slightly for about 2 minutes to concentrate the flavor.
- Building the Sauce: Stir in the halved cherry tomatoes, well-drained sun-dried tomatoes, and heavy cream gently. Simmer the mixture until the sauce thickens slightly; this creates a rich and creamy base for the scallops.
- Finishing the Dish: Return the cooked scallops to the skillet. Add the fresh baby spinach and grated Parmesan cheese, gently stirring to coat everything evenly in the sauce while allowing the spinach to wilt. Season with freshly ground black pepper to taste.
- Serving: Optionally, garnish with chopped fresh parsley for a bright, fresh finish. Serve immediately to enjoy the scallops at their best.
Notes
- For a non-alcoholic version, substitute dry white wine with vegetable broth.
- Use half-and-half instead of heavy cream for a lighter sauce.
- Ensure scallops are patted dry before searing to get a proper crust.
- Don’t overcrowd the skillet when searing scallops to avoid steaming.
- Fresh basil can be used instead of dried basil for a brighter flavor.
- Pair this dish with crusty bread or over a bed of pasta or rice for a complete meal.
