Ingredients:

  • 5 lbs Large Sea Scallops (Dry-Packed preferred)
  • 1 Tbsp Olive Oil (for searing)
  • 2 Tbsp Unsalted Butter (for searing)
  • Kosher Salt & Freshly Ground Black Pepper (To taste)
  • 1 medium Shallot (finely minced)
  • 3 cloves Garlic (minced)
  • 1/2 cup Sun-Dried Tomatoes (packed in oil, drained & sliced)
  • 1/2 cup Dry White Wine (e.g., Pinot Grigio)
  • 1 cup Heavy Cream (35% fat)
  • 1/4 cup Chicken or Vegetable Broth (Low Sodium)
  • 3 cups Fresh Baby Spinach (packed)
  • 1/3 cup Freshly Grated Parmesan Cheese
  • 2 Tbsp Fresh Basil (chopped)

Instructions:

  1. Gently rinse scallops and pat them extremely dry using paper towels. Season generously on both sides with salt and pepper. Set aside.
  2. Heat the skillet over medium heat. Add 1 tablespoon of olive oil. Sauté minced shallot until translucent (about 2 minutes). Add minced garlic and sliced sun-dried tomatoes; cook for 1 minute until fragrant.
  3. Pour in the white wine. Bring to a simmer, scraping up any browned bits (the fond) from the bottom of the pan. Reduce the wine by half (about 2-3 minutes).
  4. Reduce heat to medium-low. Pour in the heavy cream and broth. Bring to a gentle simmer. Stir in the Parmesan cheese until melted and the sauce has thickened slightly. Taste and adjust seasoning.
  5. Stir in the fresh spinach until it has just wilted down into the sauce (about 1 minute). Turn the heat to very low to keep warm.
  6. Wipe out the skillet or use a clean one. Heat over medium-high heat until shimmering hot. Add the 2 tablespoons of butter and 1 tablespoon of olive oil.
  7. Place scallops in the hot pan, ensuring they are not touching. Do not move them for 2–3 minutes until a deep golden-brown crust forms.
  8. Flip the scallops. Cook for another 1–2 minutes until just opaque throughout. Total cook time is typically 4–5 minutes.
  9. Gently nestle the seared scallops directly into the warm Tuscan cream sauce. Stir in the fresh chopped basil. Serve immediately, spooning extra sauce over the top.