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
Scale
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