Description

Treat yourself to a taste of Tuscany with these indulgent Creamy Tuscan Garlic Scallops. Tender scallops in a rich, creamy sauce with sun-dried tomatoes and spinach, served over pasta for a luxurious dining experience.

Ingredients

Scale

1 pound large sea scallops

Salt and pepper to taste

2 tablespoons olive oil

4 cloves garlic, minced

1/2 cup sun-dried tomatoes, chopped

1 cup heavy cream

1 cup chicken broth

1 teaspoon dried Italian herbs (basil, oregano, thyme)

2 cups fresh spinach leaves

1/4 cup grated Parmesan cheese

Fresh parsley, chopped (for garnish)

Cooked pasta of your choice (optional, for serving)

Instructions

Prepare the scallops: Pat scallops dry with paper towels and season with salt and pepper.

Cook the scallops: Heat olive oil in a large skillet over medium-high heat. Add scallops and cook for 2-3 minutes per side until golden brown and cooked through. Remove scallops from skillet and set aside.

Make the sauce: In the same skillet, add minced garlic and cook for 1 minute until fragrant. Stir in sun-dried tomatoes, heavy cream, chicken broth, and dried Italian herbs. Bring to a simmer and cook for 5-7 minutes until the sauce thickens slightly.

Add spinach and cheese: Stir in fresh spinach leaves until wilted. Add grated Parmesan cheese and stir until melted and incorporated into the sauce.

Combine scallops with sauce: Return scallops to the skillet and coat with the creamy Tuscan sauce. Cook for an additional minute to heat through.

Notes

Serve Creamy Tuscan Garlic Scallops over cooked pasta, if desired. Garnish with fresh chopped parsley.