Amazing Creamy Tuscan Garlic Scallops

Creamy tuscan garlic scallops are infused in a creamy garlic sauce that is to die for with sun dried tomatoes and spinach hidden throughout. This is a MUST make tried and true dinner!

If you haven’t tried my insanely popular Tuscan Garlic Chicken yet, now is the time to try with scallops. This is a restaurant quality meal that you can easily make at home!

Creamy tuscan garlic scallops in a skillet.

Amazing Creamy Tuscan Garlic Scallops

These tender- crisp buttery scallops, enveloped in a creamy, garlic rich, smooth sauce are going to melt in your mouth. This is going to surprise you with how easy it is to make this, yet at such a fine dining quality. The sun dried tomatoes are going to release so much flavor into the sauce, while cream, wilted spinach leaves and garlic give it body.

So many people are scared of cooking scallops, but they’re really one of the easiest to cook, and this is just the recipe to try them with. They cook fast similar to shrimp so it comes together quite in pinch for a delicious weekday meal.

Tuscan Garlic Scallop Ingredients:

For a perfect meal serve our Creamy Scallops over pasta with a simple side salad and Crusty French Bread. For low carb, keto friendly try 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 the flavor of the Olive Oil.
  • Scallops: If you don’t like scallops try fresh Shrimp instead.
  • Heavy Cream: Using the Heavy cream vs Half and half will give you a more rich decadent sauce.
  • Chicken Broth:  Adds savoriness and flavor
  • Garlic: mincing the garlic will saute at an even rate, careful not to burn it.
  • Garlic Powder: Adding garlic powder helps give you that bold garlic flavor.
  • Italian Seasoning: One of my favorite quick go to spices
  • Parmesan Cheese: Freshly grate your own or look for it pre-shredded in you store.
  • Spinach: Don’t be shy with spinach it will cook down. Chop it small pieces to avoid large leaves.
  • Sun-dried Tomatoes: Find jarred sun-dried tomatoes where you find canned vegetables.

How To Make Creamy Garlic  Scallops:

  1. Sear: 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, (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.
  2. Make the sauce: 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.
  3. Simmer: Add the sun-dried tomatoes and spinach and let simmer till the spinach wilts.
  4. Add: Gently add the scallops back to the sauce, giving it a quick stir.

Pan seared creamy garlic Tuscan sauce with spinach and sun-dried tomatoes

How to Cook Perfect Tender Scallops:

If you have never cooked scallops at home, it can seem intimidating. Here are a few tips to help make it easy.

  • Buying: 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 over night in a bowl in the refrigerator.
  • Pat Dry: Thoroughly patting them 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. Internal temp will be 130 degrees Fahrenheit.

Scallops in a creamy garlic sauce with sun dried tomatoes and spinach hidden throughout.  

How to Store Scallops:

  • Serve: Scallops should not be left at room temperature for more than 2 hours, for safety reasons.
  • Store: Store leftovers in the fridge in an airtight container for up to 3 days.
  • Freeze: 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.

Tuscan garlic scallops in a skillet with a spoon stirring it together.

More Amazing Scallop Recipes:

Creamy Tuscan Garlic Scallops

4.75 from 4 votes
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Author Alyssa Rivers
Servings 4 People

Description

Creamy tuscan garlic scallops are infused in a creamy garlic sauce that is to die for with sun dried tomatoes and spinach hidden throughout. This is a MUST make dinner! 


Course Dinner, Main Course
Cuisine American
Keyword Creamy Scallops, creamy tuscan garlic scallops, garlic scallops, Scallops

Ingredients

  • 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

Instructions

  1. In a medium-sized skillet over medium-high heat, add the oil and let heat until it starts to smoke. Sear scallops for 3- 3 1/2 minutes on each side until they are golden brown on each side. Remove from the pan and set aside on a plate.

  2. Add the heavy cream, chicken broth, garlic powder, italian seasoning, and parmesan cheese. Whisk over medium high heat until it starts to thicken. Add the spinach and sundried tomatoes and let it simmer until the spinach starts to wilt. Add the scallops back to the pan and serve over pasta if desired.

Nutrition Facts

Serves: 4

Calories469kcal (23%)Carbohydrates15g (5%)Protein22g (44%)Fat37g (57%)Saturated Fat17g (85%)Cholesterol117mg (39%)Sodium810mg (34%)Potassium801mg (23%)Fiber2g (8%)Sugar5g (6%)Vitamin A1092IU (22%)Vitamin C9mg (11%)Calcium221mg (22%)Iron2mg (11%)

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.

Tried this recipe?Mention @alyssa_therecipecritic or tag #therecipecritic

Alyssa Rivers

I am Alyssa and the blogger behind The Recipe Critic. I started my blog in June of 2012 as a place to share my passion for cooking. I love trying new things and testing them out with my family.

Read More Posts by Alyssa

facebook twitter pinterest instagram

Categories

Comments

Leave a reply
  1. 5 stars
    I made this for my husband’s birthday dinner. I had to use Sea Scallops pieces because the store didn’t give me the whole scallops. It worked very well with the pieces as they were large. We had is with Jasmati Rice and buttery crescent rolls. Next time I will have a nice green salad with it. It was rich and delicious. It made just enough for me to have it for lunch tomorrow! I’ll certainly make it again.

  2. The instructions was slightly vague…I almost forgot the minced garlic and luckily throw it with the sauce. The sauce was slightly bland and defintely needed salt and pepper. However, once I got all the ingredients together, it worked and was delicious. It works best with pasta.

  3. This was amazing ! I’m from the east coast and moved to Nebraska so to military and miss sea food! This is just what was needed so delish and added noodles it’s a keeper!!

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating