Tuscan Butter Seared Scallops

These Tuscan butter scallops are perfect when you need a fast yet luxurious dinner. Plump sea scallops are seared until golden and nestled into a creamy sauce rich with garlic, sun-dried tomatoes, and fresh spinach. Dinner feels fancy but is surprisingly fuss-free, making this dish a favorite of mine for both company and weeknights.

My first taste of these creamy scallops stopped conversation at the table. They are one of those dishes people remember and request again.

Ingredients

• Sea scallops: Choose plump fresh sea scallops for the best texture. Frozen scallops work too if thawed thoroughly overnight in the fridge
• Unsalted butter: Gives the sauce its luxurious richness. European-style butter is extra creamy
• Yellow onion: Adds sweetness and foundation for the sauce. Pick a firm onion with tight skin
• Garlic: Essential for building depth and aroma. Fresh cloves offer the brightest flavor
• Dried basil and dried oregano: Provide classic Tuscan flair. Rub dried herbs between fingers before adding to awaken their oils
• Dry white wine: Choose a crisp wine like Pinot Grigio or Sauvignon Blanc that you would drink on its own
• Cherry tomatoes: Bring a juicy pop. Look for tomatoes with smooth skin and vibrant color
• Sun-dried tomatoes: Pack a concentrated sweet tangy bite. Oil-packed ones are especially tender
• Heavy cream: Makes the sauce velvety. Choose the freshest cream for the silkiest result
• Parmesan cheese: Adds salty richness. Freshly grated from a wedge melts best
• Freshly ground black pepper: Lends a fragrant spice that balances all the creaminess
• Baby spinach: Wilts quickly and adds green freshness. Leaves should be perky and bright
• Fresh parsley: For garnish and burst of color. Chop fresh right before serving

Step-by-Step Instructions

Prepare the Scallops:

Pat scallops dry well using paper towels so they sear properly and are not watery. Season both sides evenly with a pinch of salt

Sear the Scallops:

Heat a large skillet over medium heat and melt half the butter. When butter is foaming arrange the scallops in a single layer giving each some space so they turn golden and crisp rather than steam. Cook until the underside is a deep golden for about three minutes. Flip each scallop carefully with tongs and cook until just cooked through and opaque for another two minutes. Remove to a plate and set aside

Build the Sauce Base:

In the same skillet over medium heat add remaining butter and let it melt. Add the chopped onion garlic and a little salt. Stir and cook until the onion turns translucent and soft about five minutes. Add the basil and oregano and stir until the herbs release their fragrance about one minute. Pour in the white wine and let bubble for two minutes scraping any browned bits from the skillet as the wine reduces by half

Finish the Creamy Sauce:

Add the cherry tomatoes to the skillet and cook until they begin to burst and soften. Stir in the sun-dried tomatoes then pour in the heavy cream and add the Parmesan and a good grind of black pepper. Simmer gently stirring often until the cheese melts into the sauce for about two minutes. Taste and add extra salt and pepper if needed

Bring it Together:

Take the skillet off the heat and add the fresh spinach. Stir just until the leaves wilt and turn vibrant green. Add the scallops and any juices left on their plate and gently mix until everything is coated in the sauce. Scatter chopped parsley over the top and serve at once

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I love using sun-dried tomatoes for their concentrated tang. The first time I made this my family fought over who got the last piece of bread to mop up every bit of sauce

Storage Tips

If you have leftovers let them cool fully before transferring to a sealed container in the fridge. The scallops will keep for about two days. Warm gently on the stovetop with a splash of cream or water added to loosen the sauce. Avoid microwaving as scallops can toughen quickly with high heat

Ingredient Substitutions

If you cannot find sea scallops use large shrimp or even firm chunks of white fish like cod. You can swap sun-dried tomatoes for roasted red peppers if needed. Lactose-free cream can work for anyone with sensitivities. If you do not use wine add a splash of chicken broth with a teaspoon of lemon juice to brighten the sauce

Serving Suggestions

These scallops are gorgeous over al dente pasta or fluffy mashed potatoes. I also serve with crusty rustic bread for dipping. Pair the dish with a simple green salad or roast asparagus to keep things fresh and light

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A Bit of Culinary Context

This recipe riffs on popular Tuscan-style creamy sauces that mix herbs garlic and sun-dried tomatoes. While not fully traditional it draws inspiration from the flavors of central Italy where seafood and olive oil are kitchen staples

Commonly Asked Questions

→ What kind of scallops work best?

Sea scallops are recommended for their plumpness and ability to sear well, ensuring a juicy and tender result.

→ How do you achieve a golden sear on scallops?

Pat scallops dry, season them, and cook in hot butter undisturbed for a few minutes until browned, then flip to finish.

→ Should the sauce be thick or runny?

The sauce should be creamy and just thick enough to coat the scallops without being too heavy, balanced by the cream and Parmesan.

→ Can frozen scallops be used?

Yes, just thaw them overnight in the refrigerator, rinse, and pat dry before cooking for best texture and flavor.

→ What sides pair well with this dish?

Serve with crusty bread, pasta, or a crisp salad to soak up the rich sauce and round out the meal.

→ Can fresh herbs be used instead of dried?

Absolutely. Fresh basil and oregano add extra aroma, but add them towards the end for maximum flavor.