Description
Someone in Tuscany (or someone pretending they were in Tuscany) looked at perfectly seared scallops and thought “these are great, but what if we drowned them in a garlicky cream sauce with sun-dried tomatoes and spinach?” And somehow this turned into one of those restaurant dishes that costs $38 but takes 20 minutes to make at home.
These are scallops that went from elegant and simple to full-on indulgent dinner party status. We’re talking about getting that perfect golden crust on the outside while keeping the inside buttery and tender, then bathing them in a creamy sauce that tastes like Tuscany decided to become liquid gold. The sun-dried tomatoes add sweetness and tang, the spinach makes you feel like you’re being healthy, and the garlic reminds everyone that we’re not playing around here.
This isn’t a casual Tuesday night dinner unless you’re the kind of person who lives large on Tuesdays. This is date night food. This is “impress your in-laws” food. This is the meal you make when you want people to think you’re fancier than you actually are, even though it’s shockingly easy.
Ingredients
For the Scallops:
- 1½ lbs large sea scallops (about 12–16 scallops)
- Salt and freshly ground black pepper
- 2 tablespoons olive oil
- 2 tablespoons butter, divided
For the Tuscan Butter Sauce:
- 3 tablespoons butter
- 6 cloves garlic, minced (don’t be shy)
- ⅓ cup sun-dried tomatoes, chopped (the kind in oil, drained)
- 1 cup heavy cream
- ½ cup chicken or vegetable broth
- ½ cup freshly grated Parmesan cheese
- 2 cups fresh spinach (packed)
- 1 teaspoon Italian seasoning
- ½ teaspoon red pepper flakes (optional but recommended)
- Fresh lemon juice (from ½ lemon)
- Salt and pepper to taste
Optional Garnish:
- Fresh basil, torn
- Extra Parmesan
- Lemon wedges
- Crusty bread for soaking up sauce (mandatory in my opinion)
Special Equipment:
- Large heavy skillet (cast iron is ideal)
- Paper towels
- Tongs
Instructions
Remove the small side muscle from each scallop if it’s still attached (it looks like a little rectangular tag on the side). Pat the scallops COMPLETELY dry with paper towels. This is critical. Wet scallops won’t get that gorgeous golden crust, they’ll just steam and be sad. Season both sides generously with salt and pepper. Let them sit while you prep everything else.
This is fancy French for “get your shit organized.” Mince your garlic, chop your sun-dried tomatoes, measure your cream and broth, grate your Parmesan, and wash your spinach. Once you start cooking, things move fast and you don’t want to be scrambling to find ingredients while your scallops overcook.
Heat your skillet over medium-high heat until it’s hot. Add olive oil and 1 tablespoon of butter. When the butter melts and the foam subsides, carefully place scallops in the pan. DO NOT MOVE THEM. Seriously. Leave them alone. They need 2-3 minutes to develop that golden-brown crust. You’ll know they’re ready to flip when they release easily from the pan. Flip them and cook another 2 minutes on the other side. They should be opaque in the center but still tender. Remove to a plate and don’t worry about them being perfect – they’ll finish cooking in the sauce later.
In the same pan (don’t clean it – that brown stuff is flavor), reduce heat to medium. Add 3 tablespoons butter. Once melted, add the minced garlic and cook for about 30 seconds until fragrant but not brown. Burnt garlic is bitter garlic and we don’t want that life. Add the sun-dried tomatoes and cook for another minute, stirring frequently.
Pour in the heavy cream and broth, stirring to combine and scraping up any brown bits from the bottom of the pan. Those bits are pure flavor. Bring the mixture to a gentle simmer. Add Italian seasoning and red pepper flakes if using. Let it simmer for 2-3 minutes until it starts to thicken slightly.
Stir in the Parmesan cheese and let it melt into the sauce, stirring occasionally. The sauce should become silky and smooth. Add the spinach and stir until it wilts down, which takes about 1-2 minutes. Fresh spinach looks like a mountain but disappears into almost nothing. That’s normal.
Return the scallops to the pan along with any juices that accumulated on the plate. Spoon sauce over the scallops and let everything heat through for about a minute. Squeeze fresh lemon juice over everything – this brightens all the flavors and cuts through the richness. Taste the sauce and adjust salt and pepper as needed.
Spoon sauce onto plates or a serving platter. Arrange scallops on top. Spoon more sauce over them because you can never have too much of this sauce. Garnish with torn fresh basil if you have it, extra Parmesan, and serve with lemon wedges on the side. Provide bread for sauce soaking. This is not optional.
Cut into a scallop. Notice how it’s tender and buttery, not rubbery. Taste how the golden crust adds texture and flavor. Experience that creamy, garlicky sauce with bits of sweet sun-dried tomato and tender spinach. Understand why restaurants charge $38 for this. Feel smug that you made it for a fraction of that cost.
Notes
Scallop Quality Matters: Buy “dry” scallops if possible, not “wet” scallops that have been treated with preservatives. They sear better and taste better.
The Dry Factor: Cannot emphasize this enough. Pat them dry. Then pat them dry again. Moisture is the enemy of a good sear.
Hot Pan, Cold Scallops: Your pan should be hot, but your scallops should come straight from the fridge. Room temp scallops overcook too quickly.
Don’t Crowd the Pan: Leave space between scallops. If they’re touching, they’ll steam instead of sear. Work in batches if necessary.
The Flip Test: If a scallop sticks when you try to flip it, it’s not ready. Give it another 30 seconds. A properly seared scallop releases easily.
Don’t Overcook: Scallops go from perfect to rubber in about 30 seconds. When in doubt, slightly undercook them. They’ll finish in the sauce.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
Nutrition
- Calories: ~420 kcal
- Fat: ~30g
- Carbohydrates: ~12g
- Protein: ~28g