Creamy Garlic Butter Tuscan Scallops

4.97 from 31 votes

Creamy Garlic Butter Tuscan Scallops

Creamy Garlic Butter Tuscan Scallops coated in a light and creamy sauce filled with garlic, sun dried tomatoes and spinach! Packed with incredible flavours!

Prep Time10

Cook Time15

Total Time25

Course: Dinner, Lunch

Cuisine: American

Keyword: Creamy garlic butter Tuscan scallops, Garlic butter scallops, scallops, Tuscan scallops

Servings: people

Calories: 714kcal

Author: Karina

Ingredients

28 oz scallops
2 tablespoons salted butter
4 cloves garlic finely diced
1 yellow onion small, diced
½ cup white wine optional
5 oz sun dried tomato strips in oil, drained, reserve 1 teaspoon of the jarred oil for cooking
1 ¾ cups heavy cream or half and half, SEE NOTES
1 pinch salt to taste
1 pinch pepper to taste
3 cups baby spinach leaves washed
½ cup parmesan cheese fresh grated
2 teaspoons dried Italian herbs
1 tablespoon fresh parsley chopped

US - Metric

Instructions

Thoroughly pat scallops dry with paper towels.
Heat olive oil in a large pan or skillet over medium-high heat until hot and sizzling. Add the scallops in a single layer without over crowding the pan (work in batches if needed).
Season with salt and pepper to taste and fry for 2-3 minutes on one side (until a golden crust forms underneath), then flip and fry again for 2 minutes until crisp, lightly browned and cooked through (opaque). Remove from skillet and transfer to a plate.
Melt butter in the pan. Sauté onion until soft (about 4 minutes). Add in the garlic and sauté until frangrant (30 seconds). Pour in the white wine (if using), and allow to reduce to half, while scraping any bits off of the bottom of the pan. Add the sun dried tomatoes and cook for 1-2 minutes to release their flavours.
Reduce heat to low-medium heat, add the heavy cream (or half and half) and bring to a gentle simmer, while stirring occasionally. Season with salt and pepper to your taste.
Add in the spinach leaves and allow to wilt in the sauce, then add in the parmesan cheese. Allow sauce to simmer for a further minute until cheese melts through the sauce.
Stir in herbs through; take pan off the heat and add the scallops with their juices into the pan. Mix through slightly before serving.
Serve over pasta, rice, zoodles, caulfilower mash, cauliflower rice or steamed veg.
Enjoy!

Notes

Half and half is an American product, made from equal parts light cream and milk. Feel free to use half light cream and half 2% milk (or full fat if not worried about calories and fat counts), in place of half and half. Alternatively, use light cream or reduced fat cream.

If serving with pasta: add in pasta cooked al dente along with ¼ cup of reserved pasta water into the pan of scallops once they are cooked. Gently mix through the sauce until combined. Serve immediately.

Nutrition