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Creamy Tuscan Scallops Recipe for Two Easy Quick Weeknight Dinner

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A quick and elegant weeknight dinner featuring tender seared scallops in a rich, creamy Tuscan sauce with sun-dried tomatoes, spinach, and garlic. Ready in about 25 minutes, perfect for a cozy meal for two.

Ingredients

Scale
  • 12 large sea scallops (about 8 oz / 225 g total), patted dry
  • 2 tablespoons olive oil (extra-virgin preferred)
  • 2 tablespoons unsalted butter, divided
  • 3 cloves garlic, minced
  • 1/3 cup sun-dried tomatoes, chopped (oil-packed recommended)
  • 2 cups fresh baby spinach
  • 1/2 cup heavy cream (120 ml)
  • 1/4 cup grated Parmesan cheese
  • 1 teaspoon Italian seasoning
  • Pinch of red pepper flakes (optional)
  • Salt and black pepper to taste
  • 1 tablespoon fresh parsley, chopped (for garnish)

Instructions

  1. Pat scallops dry with paper towels and season both sides lightly with salt and black pepper. Set aside.
  2. Heat a heavy skillet over medium-high heat. Add 1 tablespoon olive oil and 1 tablespoon butter. When butter is melted and bubbling, add scallops in a single layer with space between each.
  3. Sear scallops undisturbed for 2-3 minutes until golden brown on the bottom. Flip carefully and sear the other side for 1.5-2 minutes until scallops are firm but slightly springy. Remove scallops and set aside on a warm plate.
  4. Reduce heat to medium. Add remaining 1 tablespoon olive oil and 1 tablespoon butter to the skillet. Add minced garlic and sauté for about 30 seconds until fragrant.
  5. Add chopped sun-dried tomatoes and cook for 1 minute to soften.
  6. Stir in baby spinach and Italian seasoning. Cook for 1-2 minutes until spinach wilts.
  7. Pour in heavy cream and stir to combine. Bring to a gentle simmer and let thicken slightly for 3-4 minutes.
  8. Stir in grated Parmesan cheese and red pepper flakes if using. Adjust salt and pepper to taste. If sauce is too thick, add a splash of water or broth to loosen.
  9. Return scallops to the pan, nestle into the sauce, and warm through for 1-2 minutes, spooning sauce over scallops gently.
  10. Transfer scallops and sauce to plates, garnish with fresh parsley, and serve immediately.

Notes

Pat scallops dry thoroughly before searing to get a good crust. Do not overcrowd the pan and avoid moving scallops while searing. Use medium-high heat to prevent butter from burning. If sauce thickens too much when reheating leftovers, add a splash of cream or broth to loosen it.

Nutrition

Keywords: scallops, creamy Tuscan scallops, quick dinner, weeknight dinner, seafood, sun-dried tomatoes, spinach, garlic, easy recipe

Find it online: https://emmastirs.com/creamy-tuscan-scallops-recipe-for-two-easy-quick-weeknight-dinner/