Tuscan Butter Scallops Delight (Printable Version)

# What You'll Need:

→ Seafood

01 - 680 g sea scallops, thawed if frozen, side muscle removed

→ Dairy

02 - 60 g unsalted butter, divided
03 - 240 ml heavy cream
04 - 50 g finely grated Parmesan cheese

→ Vegetables

05 - 1 medium yellow onion, finely chopped
06 - 4 cloves garlic, finely chopped
07 - 225 g cherry tomatoes, halved
08 - 1 (200 g) jar sun-dried tomatoes, drained and cut into strips
09 - 140 g baby spinach

→ Seasonings & Herbs

10 - 1 teaspoon dried basil
11 - 1 teaspoon dried oregano
12 - Kosher salt, to taste
13 - Freshly ground black pepper, to taste
14 - Chopped fresh parsley, for serving

→ Liquids

15 - 120 ml dry white wine

# Step-by-Step Directions:

01 - Pat scallops dry with paper towels and season both sides with salt. In a large skillet over medium heat, melt 30 g butter. Arrange scallops in a single layer and cook until golden brown on the bottom, about 3 minutes. Using tongs, flip and cook until opaque throughout, approximately 2 minutes more. Transfer the scallops to a plate.
02 - In the same skillet over medium heat, melt remaining 30 g butter. Add chopped onion, garlic, and a pinch of salt. Sauté, stirring, until onion becomes translucent, about 5 minutes. Incorporate dried basil and oregano; cook, stirring, until herbs are fragrant, about 1 minute. Pour in white wine and bring to a simmer, cooking until liquid is reduced by half, around 2 minutes.
03 - Add halved cherry tomatoes and cook until they begin to burst. Stir in sun-dried tomatoes, heavy cream, grated Parmesan, and a generous pinch of black pepper. Simmer while stirring occasionally until the Parmesan is melted, about 2 minutes. Adjust seasoning with additional salt and pepper if needed.
04 - Remove the skillet from heat and add baby spinach. Stir until spinach is vibrant and just wilted. Return scallops and any accumulated juices to the pan, gently folding to combine with the sauce. Garnish with chopped fresh parsley and serve immediately.

# Helpful Notes:

01 - Use large sea scallops for best texture; smaller bay scallops are not recommended for this method.
02 - Thoroughly patting scallops dry is crucial for proper browning.
03 - Allow scallops to come to room temperature before searing for even cooking.

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