Creamy Tuscan Scallops
Here’s a detailed recipe for Creamy Tuscan Scallops based on the search results:
INGREDIENTS:
1 lb fresh sea scallops
2 tbsp extra virgin olive oil
1 cup heavy cream
2 cloves garlic, minced
2 cups baby spinach
½ cup sun-dried tomatoes, chopped
⅓ cup grated Parmesan cheese
½ cup dry white wine
Salt and black pepper to taste
Fresh parsley for garnish (optional)
INSTRUCTIONS:
Step 1: Sear the Scallops
Pat Dry the Scallops:
Pat the scallops dry with paper towels to remove excess moisture. This ensures a perfect sear.
Season the Scallops:
Season both sides of the scallops with salt and pepper.
Sear the Scallops:
Heat the olive oil in a large skillet over medium-high heat. Add the scallops and sear for 2-3 minutes per side until golden brown. Remove the scallops and set aside on a plate lined with paper towels.
Step 2: Make the Sauce
Sauté the Garlic:
In the same skillet, add the minced garlic and sauté until fragrant, about 30 seconds.
Add the Wine:
Pour in the white wine and scrape up any browned bits from the bottom of the pan. Let it simmer until reduced by half.
Add the Cream and Tomatoes:
Stir in the heavy cream and sun-dried tomatoes. Bring to a simmer and cook until the sauce thickens slightly, about 5-7 minutes.
Add the Spinach and Cheese:
Stir in the baby spinach and Parmesan cheese until the spinach wilts and the cheese melts.
Step 3: Combine and Serve
Return the Scallops:
Add the seared scallops and any juices back into the skillet. Let everything heat through for about 1-2 minutes.
Serve:
Serve the creamy Tuscan scallops over pasta, risotto, or mashed potatoes. Garnish with fresh parsley and an extra grating of Parmesan cheese.
TIPS:
Use Fresh Scallops: Fresh, dry-packed sea scallops are ideal for this recipe. They sear better and have a superior flavor.
Don’t Overcrowd: Cook the scallops in batches if necessary to avoid overcrowding the pan.
Adjust Seasoning: Taste the sauce and adjust the seasoning with more salt, pepper, or Italian herbs as needed.