Name: Creamy Tuscan Garlic Scallops
Total time: 25 min
Ingredients: Scallops: 1 pound of fresh or frozen scallops. Look for large sea scallops for the best texture and flavor.; Olive Oil: 1 tablespoon for searing the scallops and 2 tablespoons for the sauce. Olive oil adds a fragrant, earthy flavor that complements the dish.; Garlic: 3 cloves, minced. Fresh garlic is essential for achieving the bold, savory flavor that defines Tuscan cuisine.; Heavy Cream: 1 cup. This creates the creamy, rich base of the sauce.; Chicken Broth: ½ cup. Adds a savory depth to the sauce. You can also use vegetable broth if you prefer.; Garlic Powder: 1 teaspoon. Enhances the garlic flavor without overwhelming the dish.; Italian Seasoning: 1 teaspoon. A blend of herbs such as oregano, basil, and thyme adds an authentic Tuscan touch.; Parmesan Cheese: ½ cup, freshly grated. This adds a salty, nutty flavor and helps to thicken the sauce.; Spinach: 1 cup, chopped. Fresh spinach adds color, texture, and a slight earthiness to balance the richness of the cream.; Sun-Dried Tomatoes: ½ cup. These add a tangy sweetness that pairs perfectly with the creamy sauce and tender scallops.

Ingredients

Scallops: 1 pound of fresh or frozen scallops. Look for large sea scallops for the best texture and flavor.
Olive Oil: 1 tablespoon for searing the scallops and 2 tablespoons for the sauce. Olive oil adds a fragrant, earthy flavor that complements the dish.
Garlic: 3 cloves, minced. Fresh garlic is essential for achieving the bold, savory flavor that defines Tuscan cuisine.
Heavy Cream: 1 cup. This creates the creamy, rich base of the sauce.
Chicken Broth: ½ cup. Adds a savory depth to the sauce. You can also use vegetable broth if you prefer.
Garlic Powder: 1 teaspoon. Enhances the garlic flavor without overwhelming the dish.
Italian Seasoning: 1 teaspoon. A blend of herbs such as oregano, basil, and thyme adds an authentic Tuscan touch.
Parmesan Cheese: ½ cup, freshly grated. This adds a salty, nutty flavor and helps to thicken the sauce.
Spinach: 1 cup, chopped. Fresh spinach adds color, texture, and a slight earthiness to balance the richness of the cream.
Sun-Dried Tomatoes: ½ cup. These add a tangy sweetness that pairs perfectly with the creamy sauce and tender scallops.

Instructions

Preparing the Scallops

Thaw: If using frozen scallops, place them in a bowl of cold water for 10-20 minutes until thawed.
Pat Dry: Thoroughly pat the scallops dry with paper towels. This step is crucial for achieving a good sear.

Searing the Scallops

Heat Oil: In a large skillet, heat 1 tablespoon of olive oil over medium-high heat until it’s hot and shimmering.
Sear Scallops: Add the scallops in a single layer, making sure not to overcrowd the pan. Sear for about 2-3 minutes on each side until a golden crust forms. Remove the scallops from the skillet and set them aside on a plate.

Making the Sauce

Sauté Garlic: In the same skillet, add the remaining 2 tablespoons of olive oil. Add the minced garlic and sauté for about 30 seconds until fragrant.
Add Liquids: Pour in the chicken broth and heavy cream. Stir to combine and bring to a simmer.
Season: Add the garlic powder and Italian seasoning. Stir well to incorporate the flavors.
Thicken Sauce: Gradually add the Parmesan cheese while stirring continuously. Allow the sauce to simmer for a few minutes until it thickens slightly.

Incorporating Vegetables

Add Tomatoes and Spinach: Stir in the sun-dried tomatoes and chopped spinach. Let the mixture simmer until the spinach wilts and the tomatoes are heated through.

Combining Scallops and Sauce

Return Scallops to Skillet: Gently place the seared scallops back into the skillet with the sauce. Stir to coat the scallops evenly with the creamy sauce.
Simmer Briefly: Allow the scallops to simmer in the sauce for an additional 2-3 minutes to ensure they are heated through and infused with flavor.

Serving

Serve Immediately: Serve the Creamy Tuscan Garlic Scallops over pasta, rice, or with your favorite side dish. Garnish with additional Parmesan cheese and fresh herbs if desired.