Tuscan Butter Scallops
Appetizer · Dinner
Tuscan Butter Scallops
Sea scallops with a creamy garlic-butter sauce, cherry and sun-dried tomatoes, spinach, dried herbs, and Parmesan.
- Prep
- 10 minutes
- Cook
- 25 minutes
- Total
- 35 minutes
- Serves
- 6 people
Bring it to the table
About this recipe.
Sea scallops in a creamy garlic-butter sauce with cherry tomatoes, sun-dried tomatoes, spinach, dried herbs, and Parmesan.
Before you start
Gather your ingredients.
Check your pantry before you begin. Full quantities and serving adjustments are in the recipe card below.
See the ingredient checklist
- 1½ Lbs Sea Scallops (thawed if frozen, side muscle removed)
- Kosher Salt (to taste)
- 4 Tbsp. Butter (unsalted, divided)
- 1 Medium Yellow Onion (finely chopped)
- 4 Cloves Garlic (finely chopped)
- 1 tsp. Dried Basil (dried)
- 1 tsp. Dried Oregano
- ½ Cup White Wine (dry)
- 1½ Cups Cherry Tomatoes (halved)
- 1 7-oz jar Sun-dried tomatoes (oil-packed, drained and cut into strips)
- 1 Cup Heavy Cream
- 1/2 Cup Parmesan Cheese (finely grated)
- Ground Black Pepper (to taste)
- 5 oz Baby Spinach
- Parsley (chopped, for serving)
Keep the sear and sauce separate
Pat the scallops dry and cook them with space between each one. Set them aside while the sauce comes together, then return them briefly at the end. Keep the cream and Parmesan over gentle heat.
Adapted from Casey Elsass’s Tuscan Butter Scallops at Delish. Seafood handling guidance: FDA.
The cooking plan
How to make Tuscan Butter Scallops.
Thaw frozen scallops overnight in the refrigerator. Remove any tough side muscles and pat the scallops very dry. Season lightly with salt. In a large skillet over medium heat, melt 2 tablespoons butter. Cook scallops in a single layer, in batches if needed, about 3 minutes on the first side and 2 minutes on the second, adjusting for their size. They should be opaque and firm throughout; a thermometer inserted sideways into a thick scallop should read 145°F. Transfer to a clean plate.
Melt the remaining 2 tablespoons butter in the skillet. Add onion and a pinch of salt; cook about 4 minutes, stirring, until softened. Add garlic, dried basil, and dried oregano and stir for about 1 minute. Pour in the wine and simmer until reduced by about half.
Add the cherry tomatoes and cook until softened and beginning to release their juices, about 3–5 minutes. Stir in the drained sun-dried tomatoes and cream. Bring to a gentle simmer, then reduce the heat to low and stir in Parmesan until melted. Avoid a hard boil. Taste and adjust salt and pepper.
Stir in the spinach over low heat until wilted. Return the cooked scallops and their juices to the pan just long enough to warm through. Remove from the heat, sprinkle with chopped parsley, and serve promptly.
Let’s cook
The full recipe.
Check off ingredients as you get them ready.
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Tuscan Butter Scallops
Sea scallops in a creamy garlic-butter sauce with cherry tomatoes, sun-dried tomatoes, spinach, dried herbs, and Parmesan.
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Ingredients
1½ Lbs Sea Scallops thawed if frozen, side muscle removed- Kosher Salt to taste
- 4 Tbsp. Butter unsalted, divided
- 1 Medium Yellow Onion finely chopped
- 4 Cloves Garlic finely chopped
- 1 tsp. Dried Basil dried
- 1 tsp. Dried Oregano
- ½ Cup White Wine dry
- 1½ Cups Cherry Tomatoes halved
- 1 7-oz jar Sun-dried tomatoes oil-packed, drained and cut into strips
- 1 Cup Heavy Cream
- ½ Cup Parmesan Cheese finely grated
- Ground Black Pepper to taste
- 5 oz Baby Spinach
- Parsley chopped, for serving
Equipment
1 Cast Iron Skillet (For that golden-brown sear on the scallops.)
1 Fish Spatula (Helps you flip delicate scallops without breaking them.)
1 Chef's knife (For chopping onion, garlic, and tomatoes.)
1 Garlic Press (If you want quick, evenly minced garlic.)
1 Small mixing bowl (To season scallops before cooking.)
1 Paper Towels (For drying scallops thoroughly to achieve a good sear.)
1 Measuring cups and spoons (For accurate seasoning and sauce proportions.)
1 Serving Dish (Showcase the sauce and scallops together beautifully.)
1 Tongs (Handy for turning scallops or tossing spinach into the sauce.)
Equipment images are illustrative. Exact products may vary.
Instructions
- Thaw frozen scallops overnight in the refrigerator. Remove any tough side muscles and pat the scallops very dry. Season lightly with salt. In a large skillet over medium heat, melt 2 tablespoons butter. Cook scallops in a single layer, in batches if needed, about 3 minutes on the first side and 2 minutes on the second, adjusting for their size. They should be opaque and firm throughout; a thermometer inserted sideways into a thick scallop should read 145°F. Transfer to a clean plate.
- Melt the remaining 2 tablespoons butter in the skillet. Add onion and a pinch of salt; cook about 4 minutes, stirring, until softened. Add garlic, dried basil, and dried oregano and stir for about 1 minute. Pour in the wine and simmer until reduced by about half.
- Add the cherry tomatoes and cook until softened and beginning to release their juices, about 3–5 minutes. Stir in the drained sun-dried tomatoes and cream. Bring to a gentle simmer, then reduce the heat to low and stir in Parmesan until melted. Avoid a hard boil. Taste and adjust salt and pepper.
- Stir in the spinach over low heat until wilted. Return the cooked scallops and their juices to the pan just long enough to warm through. Remove from the heat, sprinkle with chopped parsley, and serve promptly.
Notes
Makes six smaller portions. Dry scallops thoroughly and leave space between them in the pan. Use dried basil and oregano as listed, and measure the sun-dried tomatoes as one 7-ounce jar before draining. The 35-minute timing is an estimate and excludes thawing.
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