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
Units
Scale
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
