Name: Tuscan Butter Scallops
Prep time: 10 min
Total time: 25 min
Yield: 4 - 6 serving(s)
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 c. dry white wine; 1 1/2 c. cherry tomatoes, halved; 1 (7-oz.) jar sun-dried tomatoes, drained, cut into strips; 1 c. heavy cream; 1/2 c. finely grated Parmesan; Freshly ground black pepper; 5 oz. baby spinach; Chopped fresh parsley, for serving

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.

Tuscan Butter Scallops

Ingredients

Directions

Related Video: Baked Scallops

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