Creamy tuscan garlic scallops are infused in a savory garlic sauce that is absolutely to die for! Easy to make and filled to the brim with flavor, this is a MUST-make dinner for busy weeknights!
Tuscan dishes are some of my absolute favorites. Not only are they beyond easy to make and usually only take 30 minutes or so, but everyone in my family loves them! (Even the picky eaters!) You’ll have to try out my insanely popular Tuscan garlic chicken, sausage pasta, or garlic shrimp next. They’re restaurant quality meals without the effort!
Amazing Creamy Tuscan Garlic Scallops
Get ready to have your taste buds blown away by the divine dish that is creamy Tuscan garlic scallops. This dish is not only easy to make, but it’s also an absolute crowd-pleaser that’s sure to impress even the pickiest of eaters. The sun-dried tomatoes release so much flavor into the sauce, while cream, wilted spinach leaves and garlic give it body. Then combined with tender, buttery scallops, it’s a knock-out dinner!
Believe me when I say that this dish is an absolute game-changer. The tender, succulent scallops paired with the rich and creamy sauce bursting with the tangy flavor of sun-dried tomatoes will have you swooning with delight. And the best part? It only takes 25 minutes to make. Even if you’re not familiar with making seafood, you’ll have a restaurant-quality meal ready in no time! So, what are you waiting for? Get into that kitchen and treat yourself to some seriously scrumptious Tuscan garlic scallops. You’ll be a believer after one bite.
Tuscan Garlic Scallop Ingredients
For a perfect meal serve these creamy Tuscan scallops over pasta with a simple side salad and French bread. For a low-carb, keto-friendly meal, try it over your favorite roasted veggies, zoodles or mashed cauliflower to soak up this amazing sauce.
- Olive Oil: Avocado oil can be substituted here but I like using olive oil because of the fragrant, earthy flavor it gives the dish.
- Scallops: Soft, buttery, and soak up the sauce so well! If you don’t like scallops try fresh shrimp instead.
- Heavy Cream: Adds creaminess and makes the sauce rich and decadent. You can also use half and half for something that’s a little lighter.
- Chicken Broth: A savory base for the sauce. You could also use vegetable broth!
- Garlic: You can never go wrong with fresh garlic! This is a must-add for any Tuscan dish.
- Garlic Powder: Adding garlic powder helps give you bold savory flavor.
- Italian Seasoning: My go-to blend of herbs! You can buy this from the store or make your own blend at home using my recipe here.
- Parmesan Cheese: Freshly grate your own for the best possible flavor!
- Spinach: Don’t be shy when adding spinach, it will cook down. I like to chop mine into small pieces.
- Sun-Dried Tomatoes: Find jarred sun-dried tomatoes where you find canned vegetables. You can also buy them online! Just be sure you have some on hand, these are what make the sauce taste so good.
How To Make Creamy Garlic Scallops
Tuscan garlic scallops are so easy to make, you’ll feel like a culinary genius with minimal effort! It’s like impressing your dinner guests without breaking a sweat. You’ll have a delicious seafood dinner ready in the same time it takes to watch an episode of your favorite TV show!
- Sear Scallops: Heat oil in a medium skillet over medium-high heat until it’s hot and sizzling. Thoroughly pat scallops dry with paper towels. Then add the scallops in a single layer, (you may need to work in small batches to avoid over crowding.) Sear until a nice golden crust forms, flip and sear on other side. Transfer to a plate once done.
- Make the Sauce: In the same pan add a little more olive oil and sauté the minced garlic just until fragrant, about 30 seconds. Then add the broth, cream, garlic powder, Italian seasoning, and cheese. Whisk until it starts to thicken.
- Simmer: Add the sun-dried tomatoes and spinach and let simmer till the spinach wilts.
- Add: Gently add the scallops back to the sauce, giving it a quick stir. Serve Tuscan garlic scallops over your favorite pasta.
Tips for Making Scallops at Home
If you have never cooked scallops at home, it can seem intimidating. Here are a few tips to help make it easy.
- What to Buy: Look for frozen wild caught scallops without the roe for ease. The roe is a bright orange or coral colored crescent shape that can still be attached. It can taste a bit bitter. If that is all you can find simply remove it before cooking. Whole scallops will also come with the roe and the muscle that attaches it to the shell, that too will need to be removed.
- Thaw: Place the scallops in a bowl of cold water for 10-20 minutes until completely thawed. You can also thaw them overnight in a bowl in the refrigerator.
- Pat Dry: Thoroughly patting your scallops dry with a couple of sheets of paper towel is important before you season and cook. If there is too much water left in the scallops, it will release while cooking and they’ll simmer instead of sear.
- Sear: When the scallops are done they’ll have a beautiful crust on each side and the center should be milky white, or opaque. The internal temperature should be 130 degrees Fahrenheit.
How to Store Scallops
If you have leftovers of these creamy Tuscan garlic scallops, here’s how to store them and keep them fresh! Transfer any leftovers to an airtight container as soon as possible. Scallops should not be left at room temperature for more than 2 hours or they’ll be at risk for growing bacteria.
- In the Refrigerator: Store leftover scallops in the fridge in an airtight container for up to 3 days.
- In the Freezer: You can freeze cooked scallops for up to 3 months, but do not add the sauce before freezing. Make the creamy garlic sauce fresh when ready to serve.
- Reheating: Reheating creamy Tuscan garlic scallops is a breeze. Simply pop them in the microwave for a minute or two, or gently warm them in a saucepan on the stove over medium-low heat. To prevent the scallops from overcooking, be sure to stir them frequently until warmed through.
Creamy Tuscan Garlic Scallops
- 1 Tablespoon olive oil
- 1 pound scallops
- 3 garlic cloves minced
- 2 Tablespoons olive oil
- 1 cup heavy cream
- ½ cup chicken broth
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- ½ cup parmesan cheese
- 1 cup spinach chopped
- ½ cup sun-dried tomatoes
- Heat oil in a medium skillet over medium-high heat until it’s hot and sizzling. Thoroughly pat scallops dry with paper towels. Add the scallops in a single layer, (you may need to work in small batches to avoid overcrowding.) Sear until a nice golden crust forms, flip and sear on other side. Transfer to a plate once done.
- In the same pan and a little more olive oil and saute the minced garlic just until fragrant, about 30 sec. Add the broth, cream, garlic powder, Italian seasoning, and cheese. Whisk until it starts to thicken
- Add the sun-dried tomatoes and spinach and let simmer till the spinach wilts.
- Gently add the scallops back to the sauce, giving it a quick stir. serve over pasta if desired.
All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.
Wow! Alyssa!!!! Sooooo goood! This recipe is OUTSTANDING!!! My daughter would say it slaps! (that’s a good thing 🙂 ). We are true foodies and always looking for great easy to make food! I highly recommend you try this recipe! Thank you so much for sharing it!
Thank you so much! Anytime I can get kids to like something, I know it’s a win!
Yum, yum, yum! So easy and delicious!
When is the minced garlic added? I put it in toward the end of cooking the scallops, but it wasn’t clear to me. It was delicious either way!
Does not mention when to add garlic cloves.
Amazing dish! Served over angel hair pasta, so good.
Recipe calls for ;
1 tbs olive oil
2 tbs olive oil
The amount in the directions is not divided.
Hello! You will use the first T of oil to cook and sear the scallops. After that, you will add the additiona oil in the pan to saute the minced garlic until fragrant. Then add in the other ingredients until they start to thicken.