Creamy Tuscan Scallops Recipe
Scallops are one of those ingredients that feel a little bit like a treat every time you cook with them, don’t they? They’re tender, sweet, and just a little bit fancy. But when you pair them with a creamy, garlicky Tuscan sauce, they take on a whole new level of comfort food perfection. I discovered this creamy Tuscan scallops recipe while trying to recreate a restaurant dish that had me swooning at first bite. It’s one of those recipes that feels luxurious, but it’s surprisingly easy to make. Plus, it’s a one-pan wonder!
Whether you’re looking to impress someone or just want a special dinner for yourself, this dish delivers. The best part? You can customize it to your taste or dietary needs (more on that later), and it works beautifully with pasta, rice, or even veggies. Now, let’s dive into the magic behind this recipe!
A personal kitchen memory with scallops
I still remember the first time I cooked scallops at home. I had ordered them at restaurants plenty of times, but actually cooking them seemed a bit intimidating. I mean, they’re delicate and easy to overcook, and I didn’t want to waste such a gorgeous ingredient. But one evening, while hosting a dinner for a few close friends, I decided to give it a shot. I had been eyeing a dish similar to this Tuscan-style scallops recipe—rich, creamy, with sun-dried tomatoes and a hint of garlic—and it seemed like the perfect opportunity to impress (or completely fail, honestly).
Well, after a few deep breaths and a lot of patience with the pan, those scallops came out perfectly golden. The sauce, which was a mix of cream, parmesan, and herbs, was pure comfort. The whole dish came together so well, and my friends didn’t stop raving about it for weeks. I’ve since made it for special occasions, quick dinners, and everything in between. And let me tell you, the panic I used to feel about cooking scallops? Long gone. With this foolproof method, I’m confident you’ll feel the same way!
The origins of Tuscan-style dishes
Tuscan cuisine is known for its simplicity and the use of high-quality, fresh ingredients. In a traditional Tuscan kitchen, you’ll find dishes featuring hearty vegetables, creamy sauces, and fresh herbs. Dairy-rich sauces, like the one in this recipe, aren’t as common in the region, but in recent years, they’ve become a popular twist on classic Italian flavors. Sun-dried tomatoes are often used to add bursts of tang and sweetness, while spinach brings a subtle earthiness to balance the richness. This creamy Tuscan-style sauce has evolved into a bit of a classic on its own, and it pairs perfectly with delicate seafood like scallops.
Let’s talk ingredients: The stars of this dish
- Scallops: These are the heart of the dish. Make sure to buy dry sea scallops if you can—they sear much better than the wet-packed kind. If you don’t have scallops on hand, shrimp works as a great substitute.
- Sun-dried tomatoes: They bring that sweet, slightly tangy flavor to the sauce, complementing the richness of the cream. If you can’t find sun-dried tomatoes, roasted red peppers are a good alternative.
- Heavy cream: This creates the luxurious, creamy texture that makes this dish so indulgent. You can use half-and-half if you’re looking to lighten things up, but the sauce won’t be quite as thick. I’ve also tried using coconut cream for a dairy-free version, and it works surprisingly well!
- Baby spinach: Spinach wilts beautifully into the sauce, adding a bit of green goodness and balancing out the richness. Kale can also be used if you prefer a heartier green.
- Parmesan cheese: Freshly grated parmesan adds that nutty, salty flavor we all love. If you need to keep it dairy-free, nutritional yeast can work as a substitute, though the flavor won’t be quite as creamy.
Kitchen gear: What you need (and what you can totally skip)
For this recipe, all you really need is a large skillet or pan that can hold everything comfortably. It’s essential for getting a good sear on the scallops. If you have a nonstick or cast-iron skillet, even better—those will give you the best golden crust on the scallops.
You’ll also want a good pair of tongs to flip your scallops without breaking them apart. Other than that, a whisk or spoon for stirring the sauce and a sharp knife for dicing the garlic and onion are about all you need. If you don’t have a whisk, a fork will work just fine in a pinch!
Step-by-step: My foolproof method (and a few hard-learned lessons)
Step 1: Pat your scallops dry (trust me, this is important!)
The first thing you want to do is make sure your scallops are thoroughly dry. Patting them with paper towels removes any excess moisture, which helps them get that lovely golden-brown crust when searing. If the scallops are too wet, they’ll steam instead of sear, and you’ll miss out on that crispy goodness.
Step 2: Sear the scallops
Heat the oil in your skillet over medium-high heat until it’s hot and shimmering. Lay the scallops in a single layer and season them with a pinch of salt and pepper. Cook for 2-3 minutes without moving them—this is key! When they’ve developed a golden crust, flip them and cook for another 2 minutes until they’re just cooked through. Remove them from the pan and set them aside.
Step 3: Make the sauce
In the same pan, melt the butter and sauté your onions until they’re soft and translucent. Add the garlic, letting it cook for about 30 seconds until fragrant (but don’t let it burn!). If you’re using wine, pour it in now and let it reduce by half. This step adds depth to the sauce and helps deglaze the pan, getting all those delicious browned bits from the scallops mixed into the sauce.
Step 4: Bring in the sun-dried tomatoes and cream
Stir in the sun-dried tomatoes, letting them cook for a minute to release their flavors. Then, reduce the heat to low and pour in your cream. Stir it gently, letting it come to a simmer. This is where the magic happens—the cream will thicken slightly, creating that velvety base for the sauce.
Step 5: Add the spinach and parmesan
Now, toss in your spinach and stir until it wilts down into the sauce. Sprinkle in the parmesan and let it melt completely, making the sauce even creamier. Taste the sauce and adjust the seasoning with more salt and pepper if needed.
Step 6: Reunite the scallops with the sauce
Once your sauce is ready, take the pan off the heat and gently add the scallops back in, along with any juices they’ve released. Stir them through the sauce just enough to coat them—don’t overdo it, or the scallops might lose their crispiness.
Variations and adaptations
- Dairy-free: Swap the heavy cream for coconut cream or cashew cream, and use a dairy-free parmesan alternative (or skip it entirely). The result will be just as creamy, with a slightly different flavor profile.
- Gluten-free: This recipe is naturally gluten-free, but make sure any side dishes (like pasta) are gluten-free as well. Zoodles or cauliflower rice are great gluten-free pairings!
- Keto-friendly: Stick with the heavy cream and pair the scallops with low-carb sides like cauliflower mash or zoodles.
- Spicy kick: Add a pinch of red pepper flakes to the sauce for a little heat. It plays beautifully against the richness of the cream.
- Mushroom twist: I’ve tried adding sautéed mushrooms to this recipe before, and it adds a lovely umami note. Just cook them in the butter along with the onions.
How to serve and present like a pro
For a truly restaurant-quality presentation, serve these scallops over a bed of fresh pasta or creamy mashed potatoes. The sauce coats the pasta or potatoes beautifully, making each bite a dream. Garnish with a sprinkle of fresh parsley for a pop of color, and maybe even a few extra sun-dried tomato strips on top. If you’re going for a lighter meal, serve the scallops over a bed of sautéed spinach or steamed veggies.
What to drink with creamy Tuscan scallops? 🍷
If you’re using white wine in the sauce, it makes sense to serve a glass alongside the meal! A crisp, dry white like Sauvignon Blanc or Pinot Grigio pairs well with the creamy sauce and tender scallops. If you prefer red wine, try a light-bodied one like Pinot Noir. For a non-alcoholic option, sparkling water with a twist of lemon keeps things refreshing.
Storing leftovers and reheating tips
If you have any leftovers (though that’s rare in my house!), store them in an airtight container in the fridge for up to two days. To reheat, gently warm the scallops and sauce in a skillet over low heat. Be careful not to overheat the scallops, or they might become tough. If the sauce thickens too much in the fridge, just add a splash of cream or broth when reheating to bring it back to life.
Scaling the recipe up or down
This recipe can easily be halved if you’re cooking for one or doubled for a crowd. Just be sure to cook the scallops in batches if you’re scaling up—you don’t want to overcrowd the pan. When doubling the sauce, you might need to let it simmer for a little longer to thicken to the right consistency.
FAQs:
1. Can I use frozen scallops?
Yes! Just be sure to thaw them completely and pat them very dry before cooking.
2. Can I use milk instead of cream?
You can, but the sauce won’t be as rich. Half-and-half is a better substitute if you’re trying to lighten it up.
3. Do I have to use wine in the sauce?
Nope! The wine adds depth, but you can skip it and use chicken or vegetable broth instead.
4. How do I prevent the scallops from sticking to the pan?
Make sure your pan is hot enough before adding the scallops, and don’t move them around too soon—give them time to form a crust.
5. Can I make this dish ahead of time?
You can make the sauce ahead of time, but scallops are best cooked fresh. Just reheat the sauce and sear the scallops right before serving.
So, are you ready to dive into this creamy Tuscan scallop goodness? Whether you’re cooking for a date night or just treating yourself, this dish is guaranteed to make you feel like a pro in the kitchen. Don’t be afraid to experiment with it, and let me know how it turns out! Happy cooking!
PrintCreamy Tuscan Scallops Recipe
Tender scallops in a creamy garlic and sun-dried tomato sauce make this Tuscan dish unforgettable. Perfect for pasta or veggies!
- Total Time: 25 minutes
- Yield: 4 1x
Ingredients
- 28 oz scallops
- 2 tablespoons salted butter
- 4 cloves garlic finely diced
- 1 yellow onion small, diced
- ½ cup white wine optional
- 5 oz sun dried tomato strips in oil, drained, reserve 1 teaspoon of the jarred oil for cooking
- 1 ¾ cups heavy cream or half and half, SEE NOTES
- 1 pinch salt to taste
- 1 pinch pepper to taste
- 3 cups baby spinach leaves washed
- ½ cup parmesan cheese fresh grated
- 2 teaspoons dried Italian herbs
- 1 tablespoon fresh parsley chopped
Instructions
Step 1: Pat your scallops dry (trust me, this is important!)
The first thing you want to do is make sure your scallops are thoroughly dry. Patting them with paper towels removes any excess moisture, which helps them get that lovely golden-brown crust when searing. If the scallops are too wet, they’ll steam instead of sear, and you’ll miss out on that crispy goodness.
Step 2: Sear the scallops
Heat the oil in your skillet over medium-high heat until it’s hot and shimmering. Lay the scallops in a single layer and season them with a pinch of salt and pepper. Cook for 2-3 minutes without moving them—this is key! When they’ve developed a golden crust, flip them and cook for another 2 minutes until they’re just cooked through. Remove them from the pan and set them aside.
Step 3: Make the sauce
In the same pan, melt the butter and sauté your onions until they’re soft and translucent. Add the garlic, letting it cook for about 30 seconds until fragrant (but don’t let it burn!). If you’re using wine, pour it in now and let it reduce by half. This step adds depth to the sauce and helps deglaze the pan, getting all those delicious browned bits from the scallops mixed into the sauce.
Step 4: Bring in the sun-dried tomatoes and cream
Stir in the sun-dried tomatoes, letting them cook for a minute to release their flavors. Then, reduce the heat to low and pour in your cream. Stir it gently, letting it come to a simmer. This is where the magic happens—the cream will thicken slightly, creating that velvety base for the sauce.
Step 5: Add the spinach and parmesan
Now, toss in your spinach and stir until it wilts down into the sauce. Sprinkle in the parmesan and let it melt completely, making the sauce even creamier. Taste the sauce and adjust the seasoning with more salt and pepper if needed.
Step 6: Reunite the scallops with the sauce
Once your sauce is ready, take the pan off the heat and gently add the scallops back in, along with any juices they’ve released. Stir them through the sauce just enough to coat them—don’t overdo it, or the scallops might lose their crispiness.
Notes
How to serve and present like a pro
For a truly restaurant-quality presentation, serve these scallops over a bed of fresh pasta or creamy mashed potatoes. The sauce coats the pasta or potatoes beautifully, making each bite a dream. Garnish with a sprinkle of fresh parsley for a pop of color, and maybe even a few extra sun-dried tomato strips on top. If you’re going for a lighter meal, serve the scallops over a bed of sautéed spinach or steamed veggies.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dinner