Amazing Creamy Tuscan Garlic Scallops
If you’re craving a dish that bursts with rich, savory flavors while feeling indulgently creamy, look no further than Amazing Creamy Tuscan Garlic Scallops. This recipe combines tender, juicy scallops with a luscious garlic-infused cream sauce, studded with vibrant sun-dried tomatoes and fresh spinach. It’s a delightful, restaurant-quality meal that’s surprisingly easy to whip up at home. Whether you’re cooking for a special occasion or simply want to elevate your weeknight dinner, these scallops will impress with every bite.
Why This Recipe Is Reliable
This recipe has been tested multiple times to ensure perfect scallop searing and a balanced, flavorful sauce every single time. The key to its success lies in using fresh, quality scallops paired with a simple yet delicious sauce made from heavy cream, garlic, and Italian herbs. The addition of spinach and sun-dried tomatoes adds color and texture, making it both visually appealing and nutritionally satisfying. Plus, the steps are straightforward enough for beginners but still appealing to seasoned cooks looking for a quick gourmet meal. The generous use of garlic and parmesan cheese creates a depth of flavor that’s irresistible, making this dish a dependable go-to when you want something special without hours in the kitchen.
Shopping List
- 1 tablespoon olive oil (for searing scallops)
- 1 pound fresh scallops (preferably dry-packed for best sear)
- 3 garlic cloves, minced
- 2 tablespoons olive oil (for the sauce)
- 1 cup heavy cream
- ½ cup chicken broth (or vegetable broth as an alternative)
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- ½ cup freshly grated parmesan cheese
- 1 cup fresh spinach, chopped
- ⅓ cup sun-dried tomatoes, chopped (oil-packed recommended)
Hardware & Gadgets
- Large non-stick skillet or cast iron pan – essential for getting a perfect sear on the scallops.
- Measuring spoons and cups – for precise ingredient amounts.
- Sharp knife and cutting board – for chopping garlic, spinach, and sun-dried tomatoes.
- Wooden spoon or silicone spatula – to gently stir the sauce without scratching your pan.
- Grater – for freshly grating parmesan cheese to enhance flavor.
Amazing Creamy Tuscan Garlic Scallops: Step-by-Step Guide
Step 1: Prepare the Scallops
Pat your scallops dry using paper towels. This step is crucial because moisture will prevent a golden crust from forming. Season lightly with salt and pepper if desired.
Step 2: Sear the Scallops
Heat 1 tablespoon of olive oil in your skillet over medium-high heat. Once hot, add the scallops in a single layer without overcrowding the pan. Sear each side for about 2 minutes until they develop a golden-brown crust. Remove scallops and set aside on a plate.
Step 3: Make the Garlic Cream Sauce
In the same skillet, add 2 tablespoons of olive oil. Toss in the minced garlic and sauté for about 30 seconds until fragrant, being careful not to burn it. Pour in the chicken broth and scrape up any browned bits from the pan. Stir in the heavy cream, garlic powder, and Italian seasoning. Let the sauce simmer gently for 3-5 minutes until it starts to thicken.
Step 4: Add Cheese, Spinach, and Sun-Dried Tomatoes
Reduce the heat to low, then stir in the parmesan cheese until melted and the sauce is smooth. Add the chopped spinach and sun-dried tomatoes, stirring to combine. Cook for another 2-3 minutes until the spinach wilts and the tomatoes soften.
Step 5: Finish the Dish
Return the scallops to the pan, spooning some sauce over them. Cook for an additional minute to reheat the scallops without overcooking. Serve immediately for best flavor and texture.
Seasonal Serving Ideas
- Serve over a bed of creamy polenta or garlic mashed potatoes for a comforting fall meal.
- Pair with a light pasta, such as angel hair or fettuccine, tossed in olive oil and herbs during spring and summer.
- Accompany with roasted asparagus or green beans for a fresh vegetable side.
- For a low-carb option, serve alongside cauliflower rice or spiralized zucchini noodles.
What Not to Do
- Don’t skip drying the scallops before searing—they won’t caramelize properly if wet.
- Avoid overcrowding the pan when cooking scallops; this causes steaming instead of searing.
- Don’t boil the cream sauce. Keep the heat low to medium to prevent curdling.
- Refrain from adding too much salt early on; parmesan cheese already adds saltiness.
Freezer-Friendly Notes
This dish is best enjoyed fresh to maintain the scallops’ tender texture and the sauce’s richness. However, if you must freeze leftovers, separate the scallops from the sauce. Freeze the sauce in an airtight container for up to 2 months. Thaw overnight in the fridge and gently reheat on low, adding a splash of broth or cream to refresh the consistency. Scallops do not freeze well after cooking, as they can become rubbery, so it’s better to cook fresh scallops each time.
Your Questions, Answered
Can I use frozen scallops for this recipe?
Yes, you can use frozen scallops, but make sure to thaw them completely and pat them dry before cooking. Removing excess moisture will help you achieve that perfect sear that’s key to this recipe.
Is there a substitute for heavy cream?
If you want a lighter option, you can use half-and-half or coconut cream for a dairy-free alternative. Keep in mind the sauce might be less thick and slightly different in flavor.
Can I make this dish vegetarian?
For a vegetarian version, replace scallops with large mushrooms like king oyster or portobello, which provide a meaty texture. Use vegetable broth in place of chicken broth to keep the sauce flavorful.
What should I serve with the scallops?
These scallops pair beautifully with simple sides like garlic bread, roasted vegetables, or a fresh green salad. You can also enjoy them with creamy sides such as risotto or pasta. If you want to explore more seafood dishes with creamy sauces, check out this Creamy Tuscan Shrimp Gnocchi Skillet Dinner.
Don’t Miss These
- For another rich, comforting dish, try the Creamy Tuscan Chicken Thighs Skillet—a perfect family favorite.
- If you love seafood, the Roasted Garlic Butter Shrimp Risotto Oven Method is a luscious one-pot meal worth making.
See You at the Table
Thank you for joining me in creating these Amazing Creamy Tuscan Garlic Scallops. This recipe brings together bold flavors and creamy decadence in a way that feels both luxurious and approachable. Whether it’s a date night, a celebration, or simply a meal to brighten your day, these scallops deliver every time. Gather your ingredients, follow the steps, and enjoy a dish that’s sure to become a staple in your recipe collection. Happy cooking and see you at the table!
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Amazing Creamy Tuscan Garlic Scallops
Ingredients
Equipment
Method
- Pat your scallops dry using paper towels. This step is crucial because moisture will prevent a golden crust from forming. Season lightly with salt and pepper if desired.
- Heat 1 tablespoon of olive oil in your skillet over medium-high heat. Once hot, add the scallops in a single layer without overcrowding the pan. Sear each side for about 2 minutes until they develop a golden-brown crust. Remove scallops and set aside on a plate.
- In the same skillet, add 2 tablespoons of olive oil. Toss in the minced garlic and sauté for about 30 seconds until fragrant, being careful not to burn it. Pour in the chicken broth and scrape up any browned bits from the pan. Stir in the heavy cream, garlic powder, and Italian seasoning. Let the sauce simmer gently for 3-5 minutes until it starts to thicken.
- Reduce the heat to low, then stir in the parmesan cheese until melted and the sauce is smooth. Add the chopped spinach and sun-dried tomatoes, stirring to combine. Cook for another 2-3 minutes until the spinach wilts and the tomatoes soften.
- Return the scallops to the pan, spooning some sauce over them. Cook for an additional minute to reheat the scallops without overcooking. Serve immediately for best flavor and texture.
Notes
- Pat scallops dry thoroughly to achieve a perfect golden sear.
- Do not overcrowd the pan when searing scallops to avoid steaming.
- Keep sauce simmering gently to prevent cream from curdling.
- Freeze sauce separately for up to 2 months; scallops do not freeze well after cooking.
- For a lighter sauce, substitute heavy cream with half-and-half or coconut cream.
