Creamy Tuscan Garlic Scallops
Ingredients:
For the Scallops:
1 pound large sea scallops, patted dry
Salt and pepper, to taste
2 tablespoons olive oil
2 tablespoons unsalted butter
For the Creamy Tuscan Sauce:
4 cloves garlic, minced
1 cup heavy cream
1/2 cup grated Parmesan cheese
1 cup baby spinach
1 cup sun-dried tomatoes, chopped (oil-packed for extra flavor)
1 teaspoon Italian seasoning
1/4 teaspoon red pepper flakes (optional, for heat)
Fresh basil, for garnish
Directions:
Season the Scallops:
Season the scallops with salt and pepper on both sides.
Sear the Scallops:
In a large skillet, heat olive oil over medium-high heat. Once hot, add the scallops in a single layer (working in batches if necessary). Sear for about 2-3 minutes per side, or until they are golden brown and opaque in the center. Remove the scallops from the skillet and set aside.
Make the Creamy Tuscan Sauce:
In the same skillet, add the butter and minced garlic. Sauté for about 30 seconds until fragrant.
Pour in the heavy cream and bring to a simmer, stirring constantly.
Add the grated Parmesan cheese, sun-dried tomatoes, baby spinach, Italian seasoning, and red pepper flakes. Stir until the sauce is well combined and the spinach is wilted. Season with salt and pepper to taste.
Combine Scallops and Sauce:
Return the seared scallops to the skillet and gently toss them in the creamy sauce until well coated. Allow to simmer for an additional 1-2 minutes to heat through.
Serve:
Plate the scallops with a generous amount of the creamy Tuscan sauce. Garnish with fresh basil for a pop of color and flavor.
Prep Time: 10 minutes | Cook Time: 15 minutes | Total Time: 25 minutes
Kcal: 450 per serving (approx.) | Servings: 4