If you re on the hunt for a dinner that feels fancy but takes less than half an hour to get on the table, you re going to love these Creamy Garlic Butter Tuscan Scallops. I absolutely love how the scallops get perfectly golden and tender, then dive into this rich, garlicky, buttery sauce studded with sun-dried tomatoes and spinach-it just feels like a restaurant-worthy meal made right in your own kitchen. When I first tried this dish, I was surprised how quickly it comes together and how the flavors really pack a punch without needing a ton of complicated ingredients.
Whether you re whipping this up for a special weekday dinner or impressing guests on the weekend, this recipe is wonderfully versatile and satisfying. You ll find that the creamy garlic butter sauce not only makes the scallops shine but also creates the perfect base for whatever you want to serve alongside-pasta, rice, or steamed veggies all do beautifully. Trust me, once you make these Creamy Garlic Butter Tuscan Scallops, it ll become one of your go-to favorites, as it did for me and my family who always go crazy for this dish!
Why You’ll Love This Recipe
- Speedy Yet Gourmet: You get an impressive, restaurant-quality dish on the table in just 25 minutes.
- Perfectly Tender Scallops: Searing the scallops right locks in moisture and creates that crave-worthy golden crust.
- Rich Creamy Sauce: The garlic butter Tuscan sauce is decadent without being heavy, balancing flavors wonderfully.
- Versatile Serving Options: Whether you pair it with pasta, rice, or veggies, it always hits the spot.
Ingredients You’ll Need
These ingredients come together to create a luscious, flavorful dish that s pretty simple to gather. A few pantry staples combined with fresh scallops and a handful of fresh spinach, parmesan, and sun-dried tomatoes give you that classic Tuscan vibe.
- Scallops: Make sure to buy dry-packed scallops (no additives or water) to get the best sear.
- Salted Butter: Adds richness and depth to the sauce, plus helps soften onions and garlic perfectly.
- Garlic: Fresh and finely diced is key for that punch of flavor.
- Yellow Onion: A small one, diced, to add sweetness and a gentle base for your sauce.
- White Wine (optional): Adds acidity and complexity-feel free to skip it if you prefer.
- Sun-Dried Tomato Strips: These punch up the flavor with a tangy, chewy texture.
- Heavy Cream or Half and Half: Heavy cream gives richer results, but half and half works well for a lighter version.
- Salt & Pepper: Simple seasoning to enhance all the other flavors.
- Baby Spinach Leaves: Fresh and washed, they wilt down beautifully into the sauce.
- Parmesan Cheese: Freshly grated for the best melting and nutty flavor.
- Dried Italian Herbs: Adds a subtle herbal lift that ties the whole dish together.
- Fresh Parsley: Chopped, for finishing and a pop of color and freshness.
Variations
I like to keep this Creamy Garlic Butter Tuscan Scallops recipe pretty classic, but there s plenty of room to play around. Sometimes I swap in kale instead of spinach or add a splash of lemon juice to brighten the sauce. Feel free to tailor this dish to suit your tastes or whatever you have on hand.
- Using Different Greens: I tried baby kale once instead of spinach-delicious and gave the dish a bit more texture and bite.
- Dairy Alternatives: For a lighter take, half and half works well and keeps the sauce creamy without feeling too heavy.
- Spice It Up: A pinch of red pepper flakes adds a subtle kick that my family really enjoys.
- Herb Mixes: Fresh basil or thyme in place of dried Italian herbs changes the flavor profile and adds a fresh twist.
How to Make Creamy Garlic Butter Tuscan Scallops
Step 1: Prep and Sear Your Scallops to Perfection
The secret to perfectly cooked scallops is making sure they re very dry before hitting the pan-pat them thoroughly with paper towels. Heat some olive oil in a large skillet over medium-high heat until it s hot and shimmering. Add the scallops in a single layer, without crowding the pan, and season them right away with salt and pepper. Cook them for about 2-3 minutes on the first side until you get that beautiful golden crust, then flip and cook for another 2 minutes or so until they re just cooked through and opaque. Remove them from the pan and set aside-this step is key to avoid rubbery scallops.
Step 2: Build Your Creamy Garlic Butter Tuscan Sauce
In the same pan, melt your salted butter over medium heat and sauté the diced onion until soft and translucent, about 4 minutes. Add in the finely diced garlic and cook for just 30 seconds until you can smell that fragrant aroma-it s magic! If you re using white wine, pour it in next and let it cook down until it s reduced by half, scraping any tasty brown bits from the bottom of the pan. Then stir in the sun-dried tomato strips and cook for another minute or two to release their intense flavor into the sauce.
Step 3: Simmer the Sauce with Spinach and Cheese
Turn your heat down to low-medium and pour in the heavy cream (or half and half). Stir occasionally and bring it to a gentle simmer. Season with a pinch of salt and pepper to taste. Add your baby spinach leaves and let them wilt slowly in the warm sauce-this only takes a minute or two. Then sprinkle in the freshly grated parmesan and give the sauce another minute to thicken up and let that cheesy goodness melt through completely.
Step 4: Finish with Herbs and Return Scallops to the Pan
Stir in the dried Italian herbs to round out the flavors, then remove the pan from heat. Gently add the scallops back into the sauce along with any juices that may have collected on the plate. Mix them through just a little to coat those lovely scallops in all that creamy, garlicky goodness, but don t over-stir or the scallops might break apart. Now you re ready to serve!
Pro Tips for Making Creamy Garlic Butter Tuscan Scallops
- Dry Your Scallops Well: I learned the hard way that wet scallops won t sear properly-they steam instead. Pat them dry!
- Don t Overcrowd the Pan: Cooking scallops in batches ensures a perfect crust, so give them some space to shine.
- Use Fresh Parmesan: Grated fresh cheese melts beautifully and adds a deeper flavor than pre-shredded varieties.
- Simmer Gently: Keep the sauce on low once you add cream to avoid curdling or breaking the sauce.
How to Serve Creamy Garlic Butter Tuscan Scallops
Garnishes
I always finish this dish with a sprinkle of freshly chopped parsley-it adds a fresh, herbaceous pop and brightens the look. Sometimes, I even add a little extra cracked black pepper for a bit of bite. A light drizzle of good quality olive oil on top can also elevate the presentation and flavor.
Side Dishes
My family loves it served over linguine or fettuccine to soak up every bit of that creamy garlic butter Tuscan sauce. For a low-carb option, I ll go with zucchini noodles or cauliflower rice, which pair beautifully without overpowering the scallops. Steamed asparagus or green beans are also simple, fresh sides that complement the richness perfectly.
Creative Ways to Present
If I m making this for a date night or a special occasion, I like to serve the scallops directly on a bed of creamy risotto and garnish with edible flowers or microgreens for an elegant touch. Another fun idea is plating the scallops over a bed of mashed cauliflower topped with a few shavings of parmesan and a twist of lemon zest to add freshness and color.
Make Ahead and Storage
Storing Leftovers
Leftover Creamy Garlic Butter Tuscan Scallops keep really well in an airtight container in the fridge for up to 2 days. I usually separate the scallops from the sauce base, if I have the chance, to keep them from getting too soft. When you re ready, reheat gently, and they ll taste nearly as good as fresh!
Freezing
While scallops don t freeze great once cooked-getting a little rubbery-I ve found the sauce freezes well on its own. Freeze the creamy Tuscan sauce in portioned containers and reheat with fresh scallops or another quick protein for a similar flavor without sacrificing texture.
Reheating
To reheat, warm the sauce gently over low heat on the stove, adding a splash of cream or broth to loosen it up if needed. If you kept the scallops separate, add them at the end just to warm through for about a minute. Avoid microwaving as it can cause scallops to become rubbery.
FAQs
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Can I use frozen scallops for this recipe?
Yes, but it s best to thaw them completely and pat dry really well before cooking to ensure you get that golden sear. Excess moisture from frozen scallops can make them steam rather than sear.
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What can I serve with Creamy Garlic Butter Tuscan Scallops?
This dish pairs wonderfully with pasta, rice, or even vegetable sides like steamed asparagus or roasted broccoli. For a low-carb option, try serving over zucchini noodles or cauliflower mash.
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How do I get the scallops to have a perfect crust?
Make sure they are very dry before cooking and don t overcrowd the pan. Use medium-high heat and let them cook undisturbed for a few minutes until golden on one side before flipping.
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Can I make this recipe dairy-free?
You can swap out butter for a plant-based alternative and use coconut cream or a dairy-free cream substitute, though the flavor and texture will be a bit different. You might want to omit the parmesan or use a dairy-free cheese alternative.
Final Thoughts
Every time I make these Creamy Garlic Butter Tuscan Scallops, it reminds me why I keep this recipe in my permanent rotation. It s quick enough to fit into busy weeknights but still makes you feel like you re treating yourself. The balance of buttery, garlicky sauce with tender scallops and fresh greens feels just right-comforting yet elegant. I can t wait for you to try it yourself and enjoy that same wow moment my family and I get every time this dish comes out of the kitchen. Trust me, once you do, it ll become one of your favorites too!
Print
Creamy Garlic Butter Tuscan Scallops
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Frying
- Cuisine: Tuscan/Italian
Description
Creamy Garlic Butter Tuscan Scallops feature seared scallops cooked to perfection and smothered in a rich and flavorful garlic butter cream sauce with sun-dried tomatoes, spinach, and parmesan. This elegant yet easy recipe makes a perfect dinner served over pasta or your favorite low-carb sides.
Ingredients
Seafood
- 28 oz scallops
Sauce
- 2 tablespoons salted butter
- 4 cloves garlic, finely diced
- 1 yellow onion, small, diced
- 1/2 cup white wine (optional)
- 5 oz sun dried tomato strips in oil, drained (reserve 1 teaspoon of the jarred oil for cooking)
- 1 3/4 cups heavy cream or half and half
- 1 pinch salt to taste
- 1 pinch pepper to taste
- 3 cups baby spinach leaves, washed
- 1/2 cup parmesan cheese, fresh grated
- 2 teaspoons dried Italian herbs
- 1 tablespoon fresh parsley, chopped
Instructions
- Pat Dry Scallops: Thoroughly pat scallops dry with paper towels to ensure a good sear.
- Sear Scallops: Heat olive oil in a large pan or skillet over medium-high heat until hot and sizzling. Add scallops in a single layer without overcrowding the pan; work in batches if necessary. Season with salt and pepper. Fry for 2-3 minutes on one side until a golden crust forms, then flip and cook an additional 2 minutes until scallops are opaque and lightly browned. Remove and transfer to a plate.
- Sauté Aromatics: Melt butter in the same pan. Add diced onion and sauté until soft, about 4 minutes. Add minced garlic and cook for 30 seconds until fragrant.
- Deglaze Pan: Pour in white wine if using and let it reduce by half, scraping up any browned bits from the pan to add flavor.
- Add Sun-Dried Tomatoes: Stir in sun-dried tomatoes and cook for 1-2 minutes to release their flavor.
- Make Cream Sauce: Reduce heat to low-medium and add heavy cream or half and half. Bring to gentle simmer, stirring occasionally. Season sauce with salt and pepper to taste.
- Add Vegetables and Cheese: Stir in baby spinach leaves and allow them to wilt in the sauce. Then add grated parmesan cheese and simmer for another minute until cheese melts.
- Finish and Serve: Stir in dried Italian herbs, remove the pan from heat, and carefully add the seared scallops with their juices back into the sauce. Mix gently and garnish with fresh parsley before serving. Ideal served over pasta, rice, zoodles, cauliflower mash, cauliflower rice, or steamed vegetables.
Notes
- Patting scallops dry is crucial to achieve a golden crust.
- White wine is optional but adds depth; substitute with broth if preferred.
- Using heavy cream will make the sauce richer than half and half.
- Reserve some oil from sun-dried tomatoes to enhance cooking flavor.
- Serve immediately for best texture of scallops.
- Can be paired with low-carb sides for a keto-friendly meal.
Nutrition
- Serving Size: 1 serving (approx. 1/4 of recipe)
- Calories: 420 kcal
- Sugar: 3 g
- Sodium: 510 mg
- Fat: 30 g
- Saturated Fat: 16 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 7 g
- Fiber: 1 g
- Protein: 28 g
- Cholesterol: 100 mg
