
One bite of these scallops and be prepared to be whisked away to the rolling hills of Tuscany. (Okay, this dish is anything but authentic Tuscan cooking, but just give in to the fantasy here!) We switched up our creamy Tuscan chicken—one of our most popular chicken dinners—by swapping out the chicken for buttery, delicate scallops and keeping the well-loved iconic flavors. The scallops get seared to a golden hue in plenty of butter, then wrapped in a velvety sauce infused with garlic, wine, and aromatic herbs. Sun-dried tomatoes and spinach complete the tricolore fantasy for a hearty and filling dish bursting with Mediterranean flavor.
When you’re shopping for scallops, look for sea scallops, which are bigger and plumper than tiny bay scallops. If they’re frozen, just remember to set them in the refrigerator overnight to thaw, then rinse and drain well with cold water.
Made this recipe? Let us know how it went in the comments below!
Ingredients
- 1 1/2 lb.
sea scallops, thawed if frozen, side muscle removed
Kosher salt
- 4 Tbsp.
unsalted butter, divided
- 1
medium yellow onion, finely chopped
- 4
cloves garlic, finely chopped
- 1 tsp.
dried basil
- 1 tsp.
dried oregano
- 1/2 cup
dry white wine
- 1 1/2 cups
cherry tomatoes, halved
- 1
(7-oz.) jar sun-dried tomatoes, drained, cut into strips
- 1 cup
heavy cream
- 1/2 cup
finely grated Parmesan
Freshly ground black pepper
- 5 oz.
baby spinach
Chopped fresh parsley, for serving
Directions
- Step 1Pat scallops dry with paper towels; season both sides with salt. In a large skillet over medium heat, melt 2 tablespoons butter. Arrange scallops in an even layer in skillet and cook until golden brown on the bottom, about 3 minutes. Using tongs, flip and cook until opaque all the way through, about 2 minutes more. Transfer to a plate.
- Step 2In same skillet over medium heat, melt remaining 2 tablespoons butter. Cook onion, garlic, and a pinch of salt, stirring, until onion is translucent, about 5 minutes. Stir in basil and oregano and cook, stirring, until fragrant, about 1 minute. Add wine and bring to a simmer. Cook, stirring occasionally, until liquid is reduced by half, about 2 minutes.
- Step 3Add cherry tomatoes and cook until starting to burst. Add sun-dried tomatoes, cream, Parmesan, and a big pinch of pepper. Simmer, stirring occasionally, until Parmesan is melted, about 2 minutes; season with salt and pepper, if needed.
- Step 4Remove skillet from heat and add spinach. Stir until spinach is vibrant green and starting to wilt. Add scallops and any accumulated juices and gently stir to combine. Top with parsley.