If you’ve ever dined at a fancy Italian restaurant and thought, “I wish I could make this at home,” you’re in the right place. These Creamy Tuscan Scallops are proof that high-end flavors don’t require a culinary degree.
With perfectly seared scallops bathed in a rich, garlicky cream sauce infused with sun-dried tomatoes and fresh spinach, this dish is pure indulgence—and easier to make than you’d think.
Why You’ll Love This Recipe
- Quick & Easy – From prep to plate in just 25 minutes.
- Restaurant-Worthy – Rich, creamy, and packed with flavor.
- Uses Fresh Ingredients – A simple but luxurious meal using fresh, locally available ingredients.
What You Need to Know About Scallops
Scallops are often overlooked for home cooking, but they shouldn’t be. They’re naturally sweet, incredibly tender, and cook in minutes. Here’s how to get the best results:
Choosing Fresh Scallops
- Look for dry-packed scallops (not the ones sitting in a milky solution). Dry scallops caramelize beautifully, while wet scallops release too much moisture and won’t sear properly.
- Fresh scallops should have a sweet, briny smell, not a strong fishy odor.
Prepping Scallops for the Perfect Sear
- Pat them dry with paper towels. Moisture is the enemy of a good sear.
- Season with just a pinch of salt before cooking—pepper can burn at high heat, so add it later.
Best Sides to Pair with Creamy Tuscan Scallops
These scallops are rich, so they pair well with:
✔ Pasta – Fettuccine, linguine, or angel hair soak up the sauce beautifully.
✔ Garlic Mashed Potatoes – Creamy potatoes complement the velvety sauce.
✔ Roasted Vegetables – Asparagus, zucchini, or Brussels sprouts balance out the meal.
✔ Crusty Bread – For soaking up every last drop of sauce!
Pro Tips for the Best Creamy Tuscan Scallops
✅ Don’t Overcook the Scallops – They should be golden on the outside and slightly translucent in the center. Overcooking turns them rubbery.
✅ Use Quality Parmesan – Pre-grated cheese won’t melt smoothly. Go for a block of real Parmesan and grate it fresh.
✅ Add a Squeeze of Lemon – Just before serving, a bit of fresh lemon brightens the dish.
✅ Spice It Up – A pinch of red pepper flakes adds a gentle kick without overpowering the flavors.
How to Store & Reheat Leftovers
Fridge – Store in an airtight container for up to 2 days.
Reheat – Warm gently in a pan over low heat, adding a splash of broth or cream to keep the sauce from separating. Avoid microwaving, as scallops can turn tough.
Why This Recipe Works
✔ Golden Brown Scallops – Dry-packed scallops + high heat = restaurant-style sear.
✔ Rich, Creamy Sauce – The perfect balance of garlic, sun-dried tomatoes, and Parmesan.
✔ Quick & Easy – Made in one pan with minimal cleanup.
Final Thoughts
This Creamy Tuscan Scallops recipe is pure comfort food with an elegant twist. Whether you’re cooking for a special occasion or just treating yourself to a restaurant-quality meal at home, this dish delivers on flavor, texture, and ease.
So go ahead—grab some fresh scallops, sear them up, and let the magic of this creamy Tuscan sauce transform your dinner tonight!
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Creamy Tuscan Scallops
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Dinner, Main Course
- Method: Pan-seared, One-Pan
- Cuisine: Italian-American
Description
Golden-seared scallops bathed in a rich, garlicky cream sauce with sun-dried tomatoes and fresh spinach. This one-pan dish delivers restaurant-quality flavor in just 25 minutes. Serve it over pasta, mashed potatoes, or with crusty bread for an easy yet elegant meal.
Ingredients
For the Scallops:
- 1 lb large sea scallops (dry-packed)
- 2 tbsp olive oil
- 1 tbsp butter
- ½ tsp salt
- ¼ tsp black pepper
For the Creamy Tuscan Sauce:
- 3 cloves garlic, minced
- ½ cup sun-dried tomatoes, chopped
- 1 cup heavy cream
- ½ cup chicken broth (or seafood broth)
- ½ cup grated Parmesan cheese
- 1 ½ cups baby spinach
- ½ tsp red pepper flakes (optional, for heat)
- 1 tsp Italian seasoning
- 1 tbsp butter
To Serve:
- Freshly chopped parsley
- Lemon wedges
- Cooked pasta or crusty bread
Instructions
Step 1: Sear the Scallops
- Heat the Pan – Use a heavy-bottomed pan (cast iron works best) over medium-high heat. Add olive oil and butter.
- Sear the Scallops – Once the pan is hot, place scallops in a single layer. Don’t move them! Let them develop a golden crust (about 2 minutes per side).
- Remove from Pan – Set scallops aside on a plate while you make the sauce.
Step 2: Make the Creamy Tuscan Sauce
- Sauté Garlic & Sun-Dried Tomatoes – In the same pan, melt 1 tbsp butter and sauté garlic and sun-dried tomatoes for 1-2 minutes until fragrant.
- Deglaze with Broth – Pour in chicken broth, scraping up the browned bits from the bottom of the pan.
- Add Cream & Seasonings – Stir in heavy cream, Parmesan, Italian seasoning, and red pepper flakes. Simmer for 2-3 minutes until thickened.
- Wilt the Spinach – Toss in baby spinach and stir until just wilted.
Step 3: Bring It All Together
- Return the Scallops – Place them back into the pan, spooning the sauce over them.
- Simmer for 1 Minute – Just enough to warm the scallops through without overcooking.
- Garnish & Serve – Sprinkle with fresh parsley and serve immediately with pasta or crusty bread.
Notes
- Use dry-packed scallops for the best sear.
- Pat scallops completely dry before cooking.
- Freshly grated Parmesan melts better than pre-shredded.
- Adjust red pepper flakes to control spice level.
- Serve with pasta, mashed potatoes, or roasted vegetables.
Nutrition
- Serving Size: 1 serving (¼ of the recipe)
- Calories: 480 kcal
- Sugar: 3g
- Sodium: 720mg
- Fat: 36g
- Saturated Fat: 20g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 85mg
