Creamy Tuscan Garlic Scallops
A rich and velvety dish featuring perfectly seared scallops in a creamy garlic sauce, enhanced by spinach and sun-dried tomatoes, perfect for any occasion.
Ingredients
For the scallops
- 1 tablespoon olive oil Adds richness to the dish.
- 1 pound scallops Fresh scallops are ideal for tenderness.
- 3 cloves garlic, minced Infuses robust flavor into the dish.
For the sauce
- 2 tablespoons olive oil Increased oil for making sauce.
- 1 cup heavy cream Provides a creamy texture.
- 1/2 cup chicken broth Balances the richness of cream.
- 1 teaspoon garlic powder Enhances garlic flavor.
- 1 teaspoon Italian seasoning Adds a blend of herbs.
- 1/2 cup parmesan cheese Gives a salty, nutty flavor.
- 1 cup spinach, chopped Provides color and nutrients.
- 1/2 cup sun-dried tomatoes Adds tangy sweetness.
Instructions
Preparation
- In a medium skillet, heat 1 tablespoon of olive oil over medium-high heat until hot and sizzling.
- Pat the scallops dry with paper towels to achieve a nice golden crust.
Cooking
- Add the scallops in a single layer, making sure not to overcrowd the pan.
- Sear the scallops for 2-3 minutes until a golden crust forms on one side, then flip and repeat for another 2-3 minutes before transferring the scallops to a plate.
- In the same pan, reduce the heat to medium, add 2 tablespoons of olive oil, and sauté minced garlic until fragrant, about 30 seconds.
- Add chicken broth, heavy cream, garlic powder, Italian seasoning, and parmesan cheese to the pan; whisk until thickened.
- Stir in sun-dried tomatoes and chopped spinach, simmering until spinach wilts.
- Gently add the seared scallops back into the sauce, ensuring they are coated.
- Serve over pasta if desired, and enjoy!
Notes
For best results, use dry scallops and fresh ingredients. Add red pepper flakes for a hint of heat or substitute half the heavy cream with Greek yogurt and broth for a lighter version.