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Tuscan Butter Scallops Garlic

ChatGPT said: Tuscan Butter Garlic Scallops – Rich, Silky & Restaurant-Quality at Home!
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A creamy and flavorful dish featuring tender scallops cooked in a rich Tuscan butter sauce with garlic, sun-dried tomatoes, and spinach.

Ingredients

Scale
  • 680 g sea scallops, thawed if frozen, side muscle removed
  • 4 tablespoons unsalted butter, divided
  • 250 ml heavy cream
  • 50 g finely grated Parmesan cheese
  • 1 medium yellow onion, finely chopped
  • 4 cloves garlic, finely chopped
  • 225 g cherry tomatoes, halved
  • 1 (200 g) jar sun-dried tomatoes, drained and cut into strips
  • 140 g baby spinach
  • Chopped fresh parsley, for garnish
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • Kosher salt, to taste
  • Freshly ground black pepper, to taste
  • 120 ml dry white wine

Instructions

  1. Pat scallops thoroughly dry with paper towels and season both sides with kosher salt.
  2. Heat 2 tablespoons butter in a large skillet over medium heat.
  3. Arrange scallops in a single layer and cook undisturbed until the undersides are deeply golden, about 3 minutes.
  4. Turn scallops with tongs and cook until opaque throughout, about 2 minutes longer.
  5. Remove scallops to a plate and reserve.
  6. In the same skillet over medium heat, melt the remaining 2 tablespoons butter.
  7. Add chopped onion, garlic, and a pinch of salt. Stir regularly and cook until onion is translucent, about 5 minutes.
  8. Stir in dried basil and dried oregano and sauté until fragrant, about 1 minute.
  9. Pour in the dry white wine and bring to a simmer, scraping any browned bits from the pan bottom.
  10. Simmer and stir occasionally until the liquid has reduced by half, about 2 minutes.
  11. Add cherry tomatoes to the skillet and cook until they begin to burst.
  12. Introduce sun-dried tomatoes, heavy cream, grated Parmesan, and a generous pinch of freshly ground black pepper.
  13. Simmer, stirring gently, until Parmesan is melted and sauce is cohesive, about 2 minutes.
  14. Taste and adjust seasoning with salt and pepper if necessary.
  15. Remove the skillet from heat. Fold in baby spinach and stir until just wilted and vibrant green.
  16. Return scallops with any collected juices to the pan, gently mixing to combine in the sauce.
  17. Garnish with chopped fresh parsley prior to serving.

Notes

  • Ensure scallops are thoroughly dry before cooking for better searing.
  • Feel free to add more vegetables like bell peppers or zucchini for additional flavor.

Nutrition

Find it online: https://www.spiritsdrink.com/tuscan-butter-scallops-garlic-recipe/