If you’ve ever wanted to make something that feels like a treat but doesn’t take hours, these Creamy Garlic Butter Tuscan Scallops are exactly that. It’s one of those dishes that makes an ordinary evening feel a bit special — golden-seared scallops in a buttery garlic cream sauce, dotted with spinach, sun-dried tomatoes, and plenty of parmesan. I’ve made this countless times, and every single time, I find myself scraping the pan for the last bit of sauce.
Why You’ll Love This Recipe
This recipe is perfect for when you’re craving something rich, cozy, and restaurant-level but want to cook it at home without stress. The scallops cook in minutes, the sauce comes together in the same pan, and the flavor feels like something you’d get in a small Italian coastal bistro.
The first time I made this, I remember thinking how fancy it looked for something that took less than 30 minutes. The seared scallops looked golden and crisp, the sauce had that perfect silky texture, and the aroma of garlic and butter filled the kitchen. My family gathered around before I even had a chance to plate it properly — always a good sign.
If you love creamy pasta dishes or garlic butter shrimp, you’re going to adore this. It’s rich without being heavy, and the combination of seafood, spinach, and tangy tomatoes keeps every bite balanced and satisfying.
Ingredients and Why They Work
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Scallops: Use large sea scallops for this recipe. They sear beautifully and stay tender inside. Make sure to pat them dry — moisture is the enemy of a good crust.
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Sun-Dried Tomatoes: These add a sweet, tangy pop that cuts through the richness of the cream. I like using the ones packed in oil for more flavor.
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Garlic and Onion: The backbone of this sauce. Garlic brings warmth and depth, while onions give it a gentle sweetness.
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Spinach: Adds freshness and color while keeping the dish from feeling too heavy.
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Parmesan: Melts into the cream, giving it that luscious texture and a nutty edge.
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White Wine: Deglazes the pan and adds a subtle acidity. If you’re skipping wine, chicken broth or a squeeze of lemon juice works just fine.
The combination of these ingredients creates that signature Tuscan-style cream sauce — rich but balanced, buttery but bright.
How To Make It
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Prep the Scallops: Pat them completely dry. I usually lay them on a paper towel-lined plate for 10–15 minutes before cooking. Season both sides lightly with salt and pepper.
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Sear to Perfection: Heat a skillet over medium-high heat and add a touch of olive oil. Once hot, sear the scallops in a single layer, about 2–3 minutes per side. You want that golden crust without overcooking them. Transfer to a warm plate once done.
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Build the Sauce: In the same skillet, lower the heat slightly and melt the butter. Add onion and cook until translucent, then stir in garlic for about 30 seconds — just until fragrant.
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Deglaze and Add Flavor: Pour in white wine, scraping up those flavorful browned bits from the pan. Reduce it by half, then stir in chopped sun-dried tomatoes and a spoonful of their oil.
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Creamy Goodness: Pour in the cream, then add the spinach. Let it wilt slightly before sprinkling in parmesan and dried Italian herbs. The sauce should thicken and turn silky.
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Bring It Together: Return the scallops (and their juices) to the pan. Spoon the sauce over them, simmer briefly, and finish with a sprinkle of parsley.
That’s it — dinner done in about 25 minutes. I like to serve it right from the pan, family-style, with some crusty bread on the side for scooping up every bit of that sauce.
Tips and Tricks
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Dry Scallops are Key: Any extra moisture will make them steam instead of sear. Pat them twice if you have to.
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Use a Hot Pan: Don’t crowd the scallops. Give them room to get that crisp edge.
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Don’t Overcook: Scallops cook fast — once they turn opaque and spring back gently when touched, they’re done.
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Add the Spinach Last: It wilts quickly and keeps its color when added just before serving.
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Balance the Cream: If the sauce feels too thick, a splash of broth or pasta water thins it beautifully.
Make Ahead Tips
This dish comes together quickly, but you can save time by prepping a few things earlier. Chop the onions, garlic, and sun-dried tomatoes ahead of time. Grate the parmesan and store it in an airtight container in the fridge. When it’s time to cook, you’ll just be searing scallops and building the sauce — easy and fast.
If you’re serving for guests, you can make the sauce a few hours earlier and gently reheat it before adding the scallops. Just don’t cook the scallops until right before serving — they taste best freshly seared.
Serving Suggestions
I often pair these scallops with buttery pasta, creamy mashed potatoes, or steamed rice — anything that will soak up the sauce. If you want to keep it light, try serving them over zoodles or cauliflower mash.
For a simple Italian-inspired dinner, I like adding a side of garlic bread or roasted vegetables. A crisp white wine, like Pinot Grigio or Sauvignon Blanc, makes a lovely pairing too.
One evening, I served this with lemony orzo and roasted asparagus, and my guests still talk about it. It’s one of those dishes that looks impressive but secretly takes very little effort.
Storage
Leftovers keep well for up to two days in the fridge. Store the scallops and sauce together in an airtight container. Reheat gently in a pan over low heat — just until warmed through. Avoid microwaving for too long; it can toughen the scallops.
If the sauce thickens after chilling, stir in a little cream or broth while reheating to bring back the silky texture.
FAQs
Can I use frozen scallops?
Yes, absolutely. Thaw them overnight in the refrigerator and pat them very dry before cooking. Avoid pre-cooked or wet-packed scallops.
What can I substitute for white wine?
Chicken broth with a squeeze of lemon juice works well. It adds the same tangy note without alcohol.
How do I keep the sauce from splitting?
Keep the heat moderate after adding the cream and avoid boiling. Stir constantly, and the sauce will stay smooth.
Can I add shrimp or chicken?
Definitely. Shrimp or small chicken pieces work great with the same sauce. Just adjust the cooking time.
Creamy Garlic Butter Tuscan Scallops
Rich, silky, and absolutely irresistible — these Creamy Garlic Butter Tuscan Scallops bring together golden-seared scallops with a luscious garlic cream sauce filled with sun-dried tomatoes and tender spinach.
Ingredients
- scallops, 28 oz, cleaned and patted dry
- salted butter, 2 tablespoons
- garlic, 4 cloves finely chopped
- yellow onion, 1 small, diced
- white wine, ½ cup (optional, for deglazing)
- sun-dried tomatoes in oil, 5 oz, drained (reserve 1 teaspoon of the oil)
- heavy cream or half and half, 1¾ cups
- salt, a pinch or to taste
- black pepper, a pinch or to taste
- baby spinach leaves, 3 cups, rinsed
- parmesan cheese, ½ cup, freshly grated
- dried Italian herbs, 2 teaspoons
- fresh parsley, 1 tablespoon, chopped
Instructions
- Pat the scallops dry with paper towels to ensure they sear properly.
- Heat the reserved sun-dried tomato oil (or olive oil) in a large skillet over medium-high heat. When the oil is hot and shimmering, arrange the scallops in a single layer without overcrowding the pan.
- Season lightly with salt and pepper. Let them cook undisturbed for about 2–3 minutes until a golden crust forms, then flip and cook for another 2 minutes until the centers turn opaque. Transfer the scallops to a plate and keep warm.
- Reduce the heat slightly, then melt the butter in the same pan. Add the diced onion and sauté until softened, about 4 minutes. Stir in the garlic and cook just until fragrant, around 30 seconds.
- If using, pour in the white wine to deglaze the pan, scraping up any browned bits. Let it reduce by half.
- Add the sun-dried tomatoes and cook for another minute or two to deepen the flavor.
- Pour in the cream (or half and half) and reduce the heat to low-medium. Let it simmer gently, stirring occasionally. Season with salt and pepper to taste.
- Add the spinach and allow it to wilt into the sauce, then stir in the grated parmesan until melted and creamy.
- Mix in the dried Italian herbs and remove the skillet from heat. Return the scallops, along with any juices, to the pan and toss gently to coat in the sauce.
- Serve warm over pasta, rice, zucchini noodles, or even creamy cauliflower mash for a lighter option.
Notes
- Half and half is simply a mix of equal parts light cream and milk. You can easily make your own using what you have at home—combine light cream with 2% or full-fat milk for a similar texture.
- If pairing with pasta, toss the cooked pasta directly into the pan with about ¼ cup of reserved pasta water. Mix well so the sauce clings beautifully to every strand.
- Scallops cook quickly, so keep an eye on them—overcooking can make them rubbery. A gentle sear on both sides is all they need for that buttery-soft bite.
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 174Total Fat 13gSaturated Fat 8gUnsaturated Fat 5gCholesterol 36mgSodium 208mgCarbohydrates 12gFiber 6gSugar 2gProtein 7g
Easy Shrimp Recipes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
Final Thought
These Creamy Garlic Butter Tuscan Scallops are the kind of dish that reminds you why cooking at home can be just as special as dining out. They’re quick enough for a weeknight but elegant enough for a celebration. The buttery garlic cream sauce, the sweetness of the scallops, and that touch of sun-dried tomato make every bite feel comforting and indulgent. Once you make this, I promise — it’ll find its way into your regular dinner rotation.
