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Creamy Tuscan Butter Scallops Recipe Easy Homemade White Wine Garlic Sauce

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A quick and easy creamy Tuscan butter scallops dish with a luscious white wine garlic sauce, sun-dried tomatoes, and spinach. Perfect for cozy dinners or date nights, this recipe delivers a rich, buttery flavor with a golden sear on the scallops.

Ingredients

Scale
  • 1 pound fresh sea scallops, patted dry
  • 3 tablespoons unsalted butter
  • 1 tablespoon olive oil
  • 3 large garlic cloves, minced
  • ½ cup dry white wine (Sauvignon Blanc or Pinot Grigio recommended)
  • ¾ cup heavy cream
  • ¼ cup sun-dried tomatoes, chopped
  • 2 cups fresh baby spinach, roughly chopped
  • ¼ cup grated Parmesan cheese (optional)
  • 1 teaspoon Italian seasoning (oregano, basil, thyme blend)
  • Salt and freshly ground black pepper, to taste
  • Pinch of red pepper flakes (optional)

Instructions

  1. Rinse the scallops under cold water and pat dry thoroughly with paper towels. Remove the side muscle if attached. Season lightly with salt and pepper. (5 minutes)
  2. Heat a large skillet over medium-high heat. Add 1 tablespoon olive oil and 2 tablespoons butter. Let the butter melt and foam but not burn. (2-3 minutes)
  3. Add scallops to the hot pan without crowding. Sear scallops for about 2-3 minutes on the first side without moving them. When edges turn golden and bottom has a crust, flip carefully and cook for another 1-2 minutes until opaque but tender. Remove scallops to a plate and cover loosely with foil to keep warm. (6 minutes)
  4. Reduce heat to medium. Add remaining 1 tablespoon butter to the pan. Toss in minced garlic and sauté until fragrant, about 30 seconds to 1 minute, avoiding browning.
  5. Pour in ½ cup dry white wine, scraping up browned bits from the pan bottom. Let simmer and reduce by half, about 3-4 minutes.
  6. Stir in ¾ cup heavy cream and chopped sun-dried tomatoes. Bring to a gentle simmer, stirring occasionally. (3 minutes)
  7. Mix in Italian seasoning, salt, pepper, and red pepper flakes if using. Add chopped spinach and let wilt in the sauce, about 1-2 minutes.
  8. Stir in grated Parmesan cheese for savory depth (optional). Adjust seasoning to taste.
  9. Return scallops to the pan, nestling them into the sauce. Warm through for 1-2 minutes until sauce coats scallops beautifully.
  10. Serve immediately, spooning sauce over scallops. Garnish with fresh parsley if desired.

Notes

Pat scallops very dry before searing to get a golden crust. Avoid overcrowding the pan to prevent steaming. Do not overcook scallops; they should be opaque and tender. If sauce thickens too much, add a splash of cream or water to loosen. Substitute butter with coconut oil and cream with coconut milk for a dairy-free version. Use chicken or vegetable broth instead of wine if preferred.

Nutrition

Keywords: scallops, creamy sauce, Tuscan, white wine, garlic, butter, seafood, easy dinner, quick recipe, low-carb

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