Creamy Tuscan Scallops have become my absolute go-to for a special weeknight dinner that feels incredibly elegant. I remember the first time I tried to recreate that magical Tuscan style scallops with cream sauce I had at a little Italian place downtown, and let me tell you, it was a disaster! But after a lot of practice and a few tweaks, I finally figured out how to cook Tuscan scallops at home perfectly. The aroma of garlic and sun-dried tomatoes filling my kitchen as the scallops sear to a golden perfection is just heavenly. Get ready for a truly delicious meal! Let’s get cooking!
Why You’ll Love This Creamy Tuscan Scallops
You’re going to adore this recipe for so many reasons:
- Incredible Flavor: The rich, creamy sauce with sun-dried tomatoes and garlic is simply divine.
- Super Quick Prep: This is an Easy Tuscan scallops recipe, ready from start to finish in under 30 minutes.
- Elegant Yet Simple: It feels fancy enough for guests but is so straightforward for a weeknight.
- Healthy-ish Indulgence: Packed with protein from the scallops and nutrients from spinach.
- Budget-Friendly Gourmet: You get a restaurant-quality meal without the hefty price tag.
- Family Approved: Even picky eaters will love the creamy, mild flavor of this Easy Tuscan scallops recipe.
- Versatile Pairing: It’s perfect served over pasta or alongside your favorite vegetables.
Ingredients for Creamy Tuscan Scallops
Gathering these simple ingredients is the first step to creating a truly memorable meal. You’ll need about a pound of large sea scallops, which usually means 12 to 16 depending on their size. For that signature Tuscan garlic butter scallops flavor, we’ll start with 1 tablespoon olive oil and 2 tablespoons unsalted butter, divided. The aromatics are key, so grab 4 garlic cloves, minced, and ½ cup of sun-dried tomatoes. I love using the oil-packed kind as they add even more flavor to our Tuscan style scallops with cream sauce. Fresh spinach adds a lovely color and nutrients, so we’ll use 1 cup baby spinach. The creamy base comes from 1 cup heavy cream and ¼ cup of grated Parmesan cheese for that rich, savory depth. Finally, a pinch of ½ teaspoon Italian seasoning and salt and pepper to taste will tie it all together.
How to Make Creamy Tuscan Scallops
Creating these restaurant-quality scallops at home is surprisingly simple. Follow these steps for a perfect Pan seared Tuscan scallops recipe every time.
- Step 1: Start by preparing your scallops. Pat them completely dry with paper towels; this is crucial for achieving a beautiful golden sear. Season both sides generously with salt and black pepper.
- Step 2: Heat 1 tablespoon olive oil and 1 tablespoon unsalted butter in a large skillet over medium-high heat. Once the butter is melted and the pan is shimmering, carefully add the scallops in a single layer. Don’t overcrowd the pan – work in batches if necessary. Sear for about 2-3 minutes per side until they develop a gorgeous golden-brown crust. Remove the seared scallops from the skillet and set them aside on a plate.
- Step 3: Reduce the skillet’s heat to medium. Add the remaining 1 tablespoon unsalted butter, minced garlic, and chopped sun-dried tomatoes. Sauté for 1-2 minutes until the garlic is fragrant and the tomatoes soften slightly. This step builds the foundation of our flavorful sauce for this Pan seared Tuscan scallops recipe.
- Step 4: Pour in the heavy cream and bring it to a gentle simmer, stirring occasionally. Stir in the grated Parmesan cheese, Italian seasoning, and baby spinach. Cook, stirring, until the spinach wilts and the sauce thickens to your desired consistency, about 2-3 minutes. The aroma will be amazing!
- Step 5: Return the seared scallops to the skillet. Spoon the creamy sauce over them, ensuring each scallop is coated. Let them cook for another 1-2 minutes, just to warm through. Avoid overcooking. If you like, add a splash of lemon juice, some fresh basil, or a pinch of red pepper flakes for a little kick. Serve your incredible Tuscan style pan seared scallops immediately.
Pro Tips for the Best Creamy Tuscan Scallops
I’ve learned a few tricks over the years to make these scallops absolutely perfect every time. Following these tips ensures a restaurant-worthy dish right in your own kitchen.
- Always use “dry-packed” sea scallops if you can find them. They don’t have added preservatives, which helps them sear beautifully.
- Don’t skip drying the scallops thoroughly with paper towels before searing. This is key to that gorgeous golden crust.
- Sear scallops in batches if your pan is too crowded. Overcrowding lowers the pan temperature and leads to steaming instead of searing.
- Gently simmer the cream sauce; avoid a rolling boil, which can cause the sauce to break.
What’s the secret to perfect Tuscan scallops?
The real secret to perfect Tuscan scallops lies in the searing technique and not overcrowding the pan. Proper drying ensures a beautiful crust, and gentle simmering of the sauce keeps it luxuriously smooth, embodying authentic Tuscan scallop preparation. For more on cooking techniques, you can check out our cooking tips.
Can I make Tuscan scallops ahead of time?
While the sauce can be made a day ahead and stored in the fridge, it’s best to sear the scallops just before serving. Reheating can make them tough. If you must prep ahead, finish the sauce and store it separately from the seared scallops. For more information on food storage, consult our guidelines.
How do I avoid common mistakes with creamy Tuscan scallops?
The most common mistake is overcooking the scallops, making them rubbery. Another is overcrowding the pan, which prevents a good sear. Always ensure your pan is hot and your scallops are dry before they hit the heat.
Best Ways to Serve Creamy Tuscan Scallops
These decadent scallops are so versatile! My favorite way to enjoy this Creamy Tuscan Scallops dish is over a bed of al dente pasta, like fettuccine or linguine, so every bit of that luscious sauce can cling. It’s pure comfort food! Another fantastic option is to serve them alongside creamy mashed potatoes or a fluffy risotto. These pairings act as the perfect canvas for the rich, garlicky flavor. For lighter Tuscan scallops side dishes, I often opt for roasted asparagus or a simple green salad with a lemon vinaigrette to cut through the richness. This simple Tuscan scallop dish truly shines with the right accompaniments. You can find more serving suggestions on our homepage.
Nutrition Facts for Creamy Tuscan Scallops
Here’s a breakdown of the nutritional information per serving for this delightful dish. Remember, these are estimates and can vary based on specific ingredients and portion sizes.
- Calories: 360
- Fat: 27g
- Saturated Fat: 14g
- Protein: 24g
- Carbohydrates: 6g
- Fiber: 1g
- Sugar: 3g
- Sodium: 420mg
Nutritional values are estimates and may vary. For more details on our data sources, please see our terms of use.
How to Store and Reheat Creamy Tuscan Scallops
Don’t let those delicious leftover Tuscan scallops go to waste! Once the dish has cooled completely, transfer any remaining Creamy Tuscan Scallops to an airtight container. They’ll keep well in the refrigerator for about 3 to 4 days. If you need to store them for longer, freezing is a great option. Wrap the cooled scallops tightly in plastic wrap, then place them in a freezer-safe bag or container for up to 3 months. For reheating, I prefer to gently warm them on the stovetop over low heat, adding a splash of broth or cream if the sauce seems too thick. This helps maintain the delicate texture of the scallops and the richness of the sauce for the best flavor. If you have any questions, feel free to contact us.
Frequently Asked Questions About Creamy Tuscan Scallops
What are Tuscan scallops?
Tuscan scallops refer to a style of preparing scallops inspired by the flavors of Tuscany, Italy. This typically involves a rich, creamy sauce often featuring garlic, sun-dried tomatoes, spinach, and Parmesan cheese, creating a dish that’s both elegant and comforting. It’s a celebration of simple, high-quality ingredients.
What is the best creamy Tuscan scallops recipe?
You’ve found it! The best creamy Tuscan scallops recipe focuses on perfectly seared scallops and a balanced, flavorful sauce. Key elements include using fresh, dry-packed scallops, searing them correctly without overcrowding the pan, and building a creamy sauce with garlic, sun-dried tomatoes, and Parmesan. It’s all about achieving that restaurant-quality taste at home.
Can I use shrimp with Tuscan scallops?
Absolutely! Many people love a Tuscan shrimp and scallops recipe. If you’re adding shrimp, cook them in the same pan after searing the scallops, as they cook much faster. Add them to the sauce for the last minute of cooking to ensure they don’t become tough. It makes for a wonderful surf-and-turf experience.
Are Tuscan scallops healthy?
While this recipe is decadent, scallops themselves are a great source of lean protein. We’ve included spinach for added nutrients. For a healthy Tuscan scallops dish, you can reduce the amount of cream slightly or serve them with lighter sides like steamed vegetables instead of pasta or potatoes. It’s about balance!
Variations of Creamy Tuscan Scallops You Can Try
Once you’ve mastered the classic Creamy Tuscan Scallops, you can easily adapt this recipe to suit your tastes or dietary needs. For a delightful surf-and-turf experience, consider a Tuscan shrimp and scallops recipe; simply add shrimp to the pan during the last minute of cooking. If you’re craving something heartier, a Chicken and Tuscan scallops recipe is fantastic – pan-sear chicken breast pieces before the scallops and incorporate them into the sauce. For a lighter option, reducing the cream slightly or using half-and-half works well, or try this with a different protein entirely. You can also experiment with adding other vegetables like mushrooms or artichoke hearts to make it your own.
Print
Creamy Tuscan Scallops: Easy 30-Min Dinner
- Total Time: 25 minutes
- Yield: 3-4 servings 1x
- Diet: Vegetarian
Description
Irresistible Creamy Tuscan Scallops: An easy and elegant seafood dinner ready in under 30 minutes. Perfectly seared sea scallops are served in a rich, garlicky cream sauce with sun-dried tomatoes and spinach, offering a restaurant-quality experience at home.
Ingredients
- 1 lb large sea scallops (about 12)
- 1 tablespoon olive oil
- 2 tablespoons unsalted butter, divided
- 4 garlic cloves, minced
- ½ cup sun-dried tomatoes, chopped
- 1 cup baby spinach
- 1 cup heavy cream
- ¼ cup grated Parmesan cheese
- ½ teaspoon Italian seasoning
- Salt and black pepper, to taste
- Optional: fresh basil, lemon juice, red pepper flakes for garnish
Instructions
- Pat scallops dry with paper towels and season both sides with salt and pepper.
- Heat olive oil and 1 tablespoon of butter in a large skillet over medium-high heat. Add scallops in a single layer and sear for 2-3 minutes per side until golden brown. Remove scallops and set aside.
- In the same pan, reduce heat to medium. Add the remaining tablespoon of butter, garlic, and sun-dried tomatoes. Sauté for 1-2 minutes until fragrant.
- Pour in the heavy cream and bring to a gentle simmer. Stir in Parmesan, Italian seasoning, and spinach. Cook until the spinach wilts and the sauce thickens slightly.
- Return scallops to the pan and spoon the sauce over them. Cook for another 1-2 minutes to warm through. Garnish with fresh basil, lemon juice, or red pepper flakes if desired. Serve hot.
Notes
- Use dry-packed scallops for best searing results.
- Do not overcrowd the pan when searing scallops.
- Simmer cream sauces gently; do not boil to prevent splitting.
- This creamy Tuscan scallops dish pairs well with mashed potatoes, pasta, or risotto.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian-Inspired
Nutrition
- Serving Size: 3 scallops with sauce
- Calories: 360
- Sugar: 3g
- Sodium: 420mg
- Fat: 27g
- Saturated Fat: 14g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 24g
- Cholesterol: 65mg