If you’re a seafood fan like me, then this Creamy Garlic Butter Tuscan Scallops Recipe is going to feel like a little celebration in your kitchen. I absolutely love how this dish combines tender, succulent scallops with a rich, garlicky, buttery sauce that’s practically dripping with Tuscan charm. It’s one of those recipes that s fancy enough for a special occasion but simple enough to pull off on a weeknight when you want to impress without the stress.
What makes this Creamy Garlic Butter Tuscan Scallops Recipe so worth trying is the balance of flavors-the sweetness of sun-dried tomatoes, the fresh pop of spinach, and that seductive cheesy cream sauce meld perfectly with the juicy scallops. I remember the first time I made this, my family went crazy for it, and I found myself wanting to make it again and again. You’ll find it’s a quick way to treat yourself to a restaurant-style meal right at home.
Why You’ll Love This Recipe
- Quick and Easy: Ready in about 25 minutes, perfect for busy nights or last-minute dinner guests.
- Luxurious Flavor: The creamy garlic butter sauce elevates simple scallops to something truly special.
- Versatile Serving: Works beautifully over pasta, rice, or even veggie bases like cauliflower rice.
- Impresses Every Time: I ve never met anyone who didn t rave about the rich sauce and perfectly seared scallops.
Ingredients You’ll Need
Each ingredient in this Creamy Garlic Butter Tuscan Scallops Recipe plays a key role in building the bold, comforting flavor that makes it so irresistible. When shopping, look for dry-packed scallops without added preservatives for the best texture and flavor.
- Scallops: Make sure they are thoroughly patted dry to get that gorgeous golden crust.
- Salted Butter: Adds richness and helps with the sauce’s silky texture.
- Garlic: Fresh and finely diced to release all its aromatic power.
- Yellow Onion: Small and diced; it softens nicely without overpowering the dish.
- White Wine (optional): Adds acidity and depth, but you can skip it if you prefer.
- Sun-dried Tomatoes: Their sweet tanginess is the secret behind the Tuscan vibes.
- Heavy Cream (or half and half): The creaminess is essential, though half and half works if you want a lighter sauce.
- Salt and Pepper: To taste, because seasoning is everything!
- Baby Spinach Leaves: Adds color, nutrition, and a fresh balance to the creamy sauce.
- Parmesan Cheese: Freshly grated for the best melt and flavor infusion.
- Dried Italian Herbs: The fragrant blend that rounds everything out beautifully.
- Fresh Parsley: Chopped and sprinkled on top for a bright finish.
Variations
I love that this recipe is super flexible-you can make it your own depending on what you have in your pantry or your dietary preferences. Feel free to swap things to keep it fresh and exciting!
- Use Coconut Cream: I tried swapping heavy cream for coconut cream for a dairy-free twist and it was surprisingly delicious and creamy.
- Add Mushrooms: For a bit more earthiness, sauté sliced mushrooms with the onions-my family loved the extra texture.
- Spice it Up: A pinch of red pepper flakes in the sauce gives it a subtle heat I find really elevates the dish.
- Herb Swap: Try fresh thyme or basil instead of dried Italian herbs for a fresh herbaceous note.
How to Make Creamy Garlic Butter Tuscan Scallops Recipe
Step 1: Perfectly Sear Your Scallops
The key to juicy, flavorful scallops is getting a beautiful golden crust on them. First, make sure to pat your scallops completely dry with paper towels – moisture is the enemy of a good sear. Heat olive oil in a large skillet over medium-high until it’s shimmering hot. Add scallops without crowding the pan-too many at once and they’ll steam instead of sear. Season with salt and pepper, then let them cook undisturbed for 2-3 minutes on one side. You re aiming for a deep golden crust before flipping for another 2 minutes until just opaque and cooked through. Remove scallops and set aside on a warm plate.
Step 2: Build Your Creamy Garlic Butter Tuscan Sauce
In the same pan, melt butter over medium heat and add diced onion. Sauté until the onion becomes soft and translucent, about 4 minutes. Then toss in the garlic and cook it for about 30 seconds until fragrant-don t let it burn! Pour in white wine if you re using it, scraping up the tasty brown bits stuck to the bottom of the skillet. Let the wine reduce by half-it intensifies those savory flavors. Add your sun-dried tomatoes and cook for another 1-2 minutes to wake up their signature sweetness.
Step 3: Stir in the Cream, Spinach & Cheese
Turn your heat down to low-medium and gently pour in the heavy cream or half and half. Stir occasionally and let everything come to a gentle simmer. Season with salt and pepper to your liking. Then mix in fresh spinach leaves and let them wilt right into the sauce-it only takes a minute. Now add in the parmesan cheese and stir it gently until melted and incorporated. Finish by folding in dried Italian herbs, which add that classic Tuscan flair.
Step 4: Bring It All Together
Remove the pan from heat and add your beautifully seared scallops back in, along with any flavorful juices from the plate. Give everything a gentle toss to coat those scallops in the velvety sauce. Be careful not to stir too vigorously-you just want to combine everything without breaking the scallops apart. Now you’re ready to serve!
Pro Tips for Making Creamy Garlic Butter Tuscan Scallops Recipe
- Dry Your Scallops Thoroughly: I used to skip this step and ended up with steamed scallops instead of seared ones-dry scallops make all the difference for that perfect crust.
- Don t Overcrowd the Pan: Cooking in batches ensures each scallop gets maximum contact with the hot pan and browns beautifully.
- Use Fresh Parmesan: Freshly grated cheese melts smoother and adds richer flavor than pre-grated varieties.
- Let the Sauce Simmer Gently: High heat can cause cream to separate, so keep it low and slow for that velvety texture.
How to Serve Creamy Garlic Butter Tuscan Scallops Recipe
Garnishes
I always finish this dish with a sprinkle of fresh chopped parsley-it adds the perfect fresh, herbal note and a splash of color. A little extra cracked black pepper on top also brings a slight bite that balances the creaminess wonderfully.
Side Dishes
I love serving this over al dente fettuccine or spaghetti to soak up that gorgeous sauce. Sometimes I swap pasta for zucchini noodles or cauliflower rice when I want something lighter but still satisfying. Steamed green beans or roasted asparagus are great veggie partners, too.
Creative Ways to Present
For special dinners, I like plating the scallops atop a creamy bed of mashed cauliflower or garlic mashed potatoes with a drizzle of extra sauce around the edges-super elegant yet cozy. Adding a lemon wedge on the side makes a nice touch if someone wants a citrusy kick.
Make Ahead and Storage
Storing Leftovers
If you happen to have leftovers (rare in my house), store them in an airtight container in the refrigerator for up to 2 days. The scallops keep surprisingly well, but the sauce thickens, so I recommend reheating gently with a splash of cream or water.
Freezing
I usually don t freeze this recipe because scallops can become rubbery, but if you want to, freeze the sauce separately in a sealed container. Reheat slowly and add freshly cooked scallops when serving for best results.
Reheating
To reheat leftovers, warm the sauce gently on low heat, stirring frequently to maintain creaminess. Then add scallops just long enough to heat through-you don t want to overcook them again or they ll get tough.
FAQs
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Can I use frozen scallops for this Creamy Garlic Butter Tuscan Scallops Recipe?
Yes, you can use frozen scallops, but make sure to thaw them thoroughly and pat them very dry before cooking. Excess moisture can prevent that crucial golden sear. Using fresh scallops will give the best flavor and texture, but frozen is a convenient alternative.
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Is white wine necessary in the sauce?
White wine is optional and adds a nice acidity to balance the creaminess of the sauce, but if you don t have it or prefer to omit alcohol, just skip it-you’ll still have a delicious dish. You can substitute a bit of chicken or vegetable broth if you want some extra flavor without the wine.
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Can I make this recipe dairy-free?
Absolutely! Swap the butter for a dairy-free alternative like margarine or olive oil, use coconut cream or a plant-based heavy cream substitute, and choose a dairy-free parmesan or nutritional yeast to keep that cheesy flavor. The sauce will still be creamy and satisfying.
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How do I know when the scallops are cooked?
Cook scallops until they develop a golden crust and turn opaque in the center. This usually takes about 2-3 minutes per side depending on size. Overcooked scallops become rubbery, so trust your eye and feel the texture-it should be firm but tender.
Final Thoughts
This Creamy Garlic Butter Tuscan Scallops Recipe is hands-down one of my favorite seafood dishes to make when I want something that feels indulgent without hours in the kitchen. Its rich sauce, vibrant sun-dried tomatoes, and fresh spinach combine for a dish that s truly comforting yet elegant. I hope you give it a try and love it as much as my family and I do-it s a recipe that always brings smiles to the table!
Print
Creamy Garlic Butter Tuscan Scallops Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Frying
- Cuisine: Tuscan/Italian
Description
Creamy Garlic Butter Tuscan Scallops are a decadent and flavorful seafood dish featuring golden seared scallops bathed in a rich sauce of garlic, butter, sun-dried tomatoes, spinach, and Parmesan cheese, finished with Italian herbs. Perfect for a quick yet elegant meal, this recipe combines tender scallops with a luscious creamy sauce that pairs wonderfully with pasta, rice, or vegetables.
Ingredients
Scallops
- 28 oz scallops
Sauce & Seasoning
- 2 tablespoons salted butter
- 4 cloves garlic, finely diced
- 1 yellow onion, small, diced
- 1/2 cup white wine (optional)
- 5 oz sun dried tomato strips in oil, drained (reserve 1 teaspoon of the jarred oil for cooking)
- 1 3/4 cups heavy cream or half and half
- 1 pinch salt to taste
- 1 pinch pepper to taste
- 3 cups baby spinach leaves, washed
- 1/2 cup fresh grated Parmesan cheese
- 2 teaspoons dried Italian herbs
- 1 tablespoon fresh parsley, chopped
- 1 teaspoon reserved sun dried tomato oil
Instructions
- Prepare Scallops: Thoroughly pat scallops dry with paper towels to remove excess moisture, which helps achieve a good sear.
- Sear Scallops: Heat olive oil or the reserved sun dried tomato oil in a large pan or skillet over medium-high heat until hot and sizzling. Place scallops in a single layer without overcrowding, working in batches if necessary. Season with salt and pepper. Fry for 2-3 minutes on one side until a golden crust forms, then flip and cook for another 2 minutes until lightly browned and opaque. Remove scallops and transfer to a plate.
- Sauté Aromatics: Melt the salted butter in the same pan. Add diced onion and sauté until soft and translucent, about 4 minutes. Add the finely diced garlic and sauté until fragrant, about 30 seconds.
- Deglaze Pan: Pour in the white wine (if using) and let it reduce to half while scraping the bottom of the pan to loosen any flavorful browned bits. Then add the drained sun-dried tomatoes and cook for 1-2 minutes to release their flavor.
- Make Creamy Sauce: Reduce heat to low-medium. Pour in the heavy cream or half and half and bring to a gentle simmer, stirring occasionally. Season the sauce with salt and pepper to your preference.
- Add Vegetables and Cheese: Stir in the baby spinach and allow it to wilt in the sauce. Next, add the Parmesan cheese and let the sauce simmer for another minute until the cheese fully melts.
- Finish the Sauce: Mix the dried Italian herbs through the sauce. Remove the pan from heat.
- Combine and Serve: Return the scallops with their juices to the pan and gently stir to coat them in the sauce. Garnish with chopped fresh parsley. Serve immediately over your choice of pasta, rice, zucchini noodles, cauliflower mash, cauliflower rice, or steamed vegetables.
Notes
- For a lighter option, use half and half instead of heavy cream to reduce calories and fat.
- Patting scallops dry is essential for a golden sear; wet scallops will steam rather than brown.
- If you don’t have white wine, you can substitute with chicken broth or just skip it for a non-alcoholic version.
- Reserve a little of the sun-dried tomato oil for extra flavor when searing the scallops or starting the sauce.
- This dish pairs well with a variety of sides including pasta, rice, or low-carb alternatives like zoodles or cauliflower rice.
Nutrition
- Serving Size: 1 serving (approx. 1/4 of recipe)
- Calories: 460 kcal
- Sugar: 3 g
- Sodium: 520 mg
- Fat: 34 g
- Saturated Fat: 18 g
- Unsaturated Fat: 14 g
- Trans Fat: 0.3 g
- Carbohydrates: 8 g
- Fiber: 2 g
- Protein: 28 g
- Cholesterol: 115 mg
