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For the Creamy Tuscan Scallops, you will need: - 1 pound sea scallops, patted dry - 2 tablespoons olive oil - 2 tablespoons unsalted butter - 3 cloves garlic, minced - 1 cup cherry tomatoes, halved - 2 cups fresh spinach - 1 cup heavy cream - 1 teaspoon dried basil - 1 teaspoon dried oregano - Salt and pepper, to taste - Freshly grated Parmesan cheese, for garnish - Fresh basil for garnish (optional) Each ingredient plays a key role in creating rich flavors. The scallops bring a sweet taste, while garlic adds depth. Olive oil and butter provide a tasty base for cooking. The spinach and tomatoes add freshness and color to the dish. Heavy cream makes everything creamy and luscious. You can enhance your dish with these optional ingredients: - A splash of white wine for acidity - Red pepper flakes for heat - Lemon zest for brightness These extras can elevate the taste of your dish. A splash of wine adds a nice tang. Red pepper flakes give it a kick. Lemon zest brightens the flavors and adds freshness. If you have dietary needs, here are some substitutions: - Use vegetable broth instead of heavy cream for a lighter version. - Swap scallops with shrimp or chicken for different protein options. - Replace spinach with kale or Swiss chard if you prefer. These swaps keep the dish tasty while meeting your needs. Each option still brings great flavor and texture to the meal. For the full recipe, check out the complete guide above. Start by patting the scallops dry. This helps them sear better. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Once the oil is hot, add the scallops in a single layer. Make sure they do not touch each other. Sear the scallops for about 2-3 minutes on one side. You want a golden brown crust. Season them with salt and pepper. Flip the scallops and cook for another 2 minutes. They should be opaque and cooked through. Remove the scallops from the skillet and keep them warm on a plate. In the same skillet, lower the heat to medium and add 2 tablespoons of unsalted butter. Let it melt, then add 3 cloves of minced garlic. Sauté the garlic for about 30 seconds until it smells good but does not brown. Next, add 1 cup of halved cherry tomatoes. Cook these for 2-3 minutes until they soften. Then, stir in 2 cups of fresh spinach and cook until it wilts, about 1-2 minutes. Now, pour in 1 cup of heavy cream and mix well. Add 1 teaspoon of dried basil and 1 teaspoon of dried oregano. Season the sauce with salt and pepper to taste. Allow the sauce to simmer for 3-4 minutes until it thickens slightly. Gently return the scallops to the skillet. Spoon the creamy sauce over them and let them warm for one more minute. Now, it’s time to serve! Plate the scallops and top them with freshly grated Parmesan cheese. For a touch of fresh flavor, add some fresh basil if you like. Enjoy this delicious meal with your favorite sides. For the complete recipe, check out the Full Recipe. To sear scallops well, start with dry scallops. Pat them dry with a paper towel. This helps them brown nicely. Heat your skillet until it's hot. Add olive oil and let it heat too. Place the scallops in a single layer. Don’t crowd them; this keeps them from steaming. Cook them for 2-3 minutes. You want a golden crust. Flip them gently and cook for another 2 minutes. This will give you a perfect sear. Creamy Tuscan scallops taste great with many sides. Here are some of my favorites: - Garlic bread: It soaks up that creamy sauce. - Pasta: Toss it with olive oil and herbs. - Rice: A fluffy rice complements the dish well. - Roasted vegetables: They add color and nutrients. - A fresh salad: A simple green salad adds crunch. Each of these pairs nicely with the rich flavors of the scallops. Avoid these common mistakes for the best results: - Don't skip drying the scallops: Wet scallops won't sear well. - Avoid overcrowding the pan: This leads to steaming instead of searing. - Don’t rush the cooking: Good sear takes time. - Taste your sauce: Adjust salt and pepper to your liking. - Serve immediately: Scallops taste best fresh from the pan. By following these tips, you will create a dish that impresses every time. For the full recipe, check the earlier section. {{image_2}} You can change the flavor of your Creamy Tuscan Scallops by adding different vegetables. Try bell peppers for a sweet crunch. Zucchini adds mild flavor and a nice color. Mushrooms bring an earthy taste. Simply sauté these veggies with garlic before adding the cream. This way, you create a delicious mix of tastes. Switch up the sauce for a new twist. Instead of heavy cream, use coconut milk for a dairy-free option. This adds a subtle sweetness. You can also try a lemon butter sauce for a brighter flavor. Just melt butter, mix in lemon juice, and pour it over the scallops. Each sauce gives a different feel to the dish. If you want to try something different, swap scallops with shrimp or chicken. Shrimp cooks fast and adds a nice flavor. Chicken thighs are juicy and work well in this recipe. Just make sure to adjust cooking times. You can still enjoy the creamy sauce with these protein swaps. Explore what you like best! For the full recipe, check out the Creamy Tuscan Scallops. To keep your creamy Tuscan scallops fresh, follow these steps: - Cool down: Let the scallops cool to room temperature. - Use an airtight container: Transfer them into a clean, airtight container. - Refrigerate: Store the container in the fridge. You should eat the leftovers within 2-3 days for the best taste. - Label: Write the date on the container to track freshness. Reheating your creamy Tuscan scallops can be simple and tasty. Here’s how: - Use a skillet: Heat a skillet over low to medium heat. - Add a splash of cream: This keeps the scallops moist. - Stir gently: Add the scallops and sauce to the skillet. Stir slowly until warmed through, about 5 minutes. - Avoid high heat: This can make the scallops tough and rubbery. Freezing creamy Tuscan scallops is not ideal, but you can do it. Here are the steps: - Cool completely: Make sure the scallops are cool before freezing. - Use freezer-safe bags: Place the scallops and sauce in freezer bags, removing as much air as possible. - Label and date: Write the date on the bags to remember when you froze them. - Store: Keep them in the freezer for up to 2 months. - Thaw before reheating: When ready, thaw them in the fridge overnight before reheating. Following these storage tips will help you enjoy your creamy Tuscan scallops even longer! For the full recipe, check the link above. You can serve Creamy Tuscan Scallops with many sides. Here are some great options: - Pasta: Spaghetti or fettuccine pairs well with the sauce. - Rice: White or brown rice soaks up the creamy sauce nicely. - Bread: A crusty loaf is perfect for dipping. - Salad: A fresh green salad adds a crisp contrast. These sides make your meal more filling and tasty. They balance the rich flavors of the scallops well. Yes, you can use frozen scallops! Just be sure to thaw them first. To thaw, place them in the fridge overnight or run them under cold water. Pat them dry before cooking. This helps achieve that nice sear. Frozen scallops may not have the same texture as fresh ones, but they will still taste great in this dish. Creamy Tuscan Scallops are not spicy. The dish has a mild flavor profile. The garlic and herbs enhance the taste without heat. If you want to add spice, consider a pinch of red pepper flakes. This can give the dish a nice kick without overpowering it. Enjoy your cooking adventure with this recipe! For the full recipe, check the details above. In this post, we covered how to make Creamy Tuscan Scallops. The detailed ingredient list can help your dish shine. I shared tips for perfect searing and common mistakes to avoid. You can try variations with different veggies and sauces to switch things up. Remember, proper storage keeps your leftovers tasty. For more info, check the FAQs to answer your questions. Enjoy your cooking and feel proud of your dish!

Creamy Tuscan Scallops

Impress your friends and family with my Creamy Tuscan Scallops, a flavorful and easy dinner recipe perfect for any occasion. Combining tender scallops, vibrant spinach, and sweet cherry tomatoes in a creamy sauce, this dish is sure to delight. Ready to create a stunning meal in no time? Follow my simple step-by-step guide and enjoy delicious flavors that shine. Click through to explore the full recipe and get cooking today!
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Ingredients
  

1 pound sea scallops, patted dry

2 tablespoons olive oil

2 tablespoons unsalted butter

3 cloves garlic, minced

1 cup cherry tomatoes, halved

2 cups fresh spinach

1 cup heavy cream

1 teaspoon dried basil

1 teaspoon dried oregano

Salt and pepper, to taste

Freshly grated Parmesan cheese, for garnish

Fresh basil for garnish (optional)

Instructions
 

Begin by heating the olive oil in a large skillet over medium-high heat. Once hot, add the scallops in a single layer, ensuring they do not touch each other.

    Sear the scallops for about 2-3 minutes on one side until they develop a beautiful golden brown crust. Season with salt and pepper. Flip the scallops and cook for an additional 2 minutes until cooked through. Remove the scallops from the skillet and set them aside.

      In the same skillet, reduce the heat to medium and add the butter. Once melted, add the minced garlic and sauté for about 30 seconds until fragrant but not browned.

        Add the halved cherry tomatoes to the skillet and cook for 2-3 minutes, allowing them to soften.

          Stir in the fresh spinach and cook until wilted, about 1-2 minutes.

            Pour the heavy cream into the skillet and stir well to combine. Add the dried basil and oregano, then season with salt and pepper to taste. Allow the sauce to simmer for 3-4 minutes until it thickens slightly.

              Gently return the scallops to the skillet, spooning the creamy sauce over them, and let them warm through for an additional minute.

                Serve the scallops warm, garnished with freshly grated Parmesan cheese and fresh basil if desired.

                  - Prep Time: 10 minutes | Total Time: 25 minutes | Servings: 4