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Homemade Amazing Creamy Tuscan Garlic Scallops photo

Amazing Creamy Tuscan Garlic Scallops

This Creamy Tuscan Garlic Scallops recipe is bursting with rich flavors and creamy indulgence, perfect for an impressive yet easy-to-make meal.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Italian
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tablespoon olive oil for searing scallops
  • 1 pound fresh scallops preferably dry-packed for best sear
  • 3 cloves garlic minced
  • 2 tablespoons olive oil for the sauce
  • 1 cup heavy cream
  • 1/2 cup chicken broth or vegetable broth as an alternative
  • 1 teaspoon garlic powder
  • 1 teaspoon Italian seasoning
  • 1/2 cup freshly grated parmesan cheese
  • 1 cup fresh spinach chopped
  • 1/3 cup sun-dried tomatoes chopped, oil-packed recommended

Equipment

  • Large non-stick skillet or cast iron pan
  • Measuring spoons and cups
  • Sharp knife and cutting board
  • Wooden spoon or silicone spatula
  • Grater

Method
 

Prepare the Scallops
  1. 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.
Sear the Scallops
  1. 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.
Make the Garlic Cream Sauce
  1. 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.
Add Cheese, Spinach, and Sun-Dried Tomatoes
  1. 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.
Finish the Dish
  1. 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.