Wowie Zowie these Tuscan Scallops in a Creamy Sun-dried Tomato and Spinach sauce really fills a big hole in my comfort food loving tummy! You can serve this lovely, buttery and creamy garlic wine sauce over pasta, cauliflower rice (which I am doing next time!), steamed vegetables, or just dip some bread in here and get busy with this insanely delicious sauce! I served it over quinoa penne pasta, and then realized how many carbs are actually in that stuff. Pasta does a good job of soaking up all of these wonderful flavors. If you can’t be in Spain you might as well feel like you are right?
This sauce is creamy, thick and the sun-dried tomatoes really add a lot, not only to the color but to the intense feelings that your mouth will receive!
You get these guys going in some hot avocado or extra virgin olive oil for about 3 minutes per side. (I highly recommend the Kirkland brand of Extra Virgin Olive Oil – not only is it an extremely decent price, but the oil is actually from Italy!) They need to become opaque and you want to get them browned too so turn up the heat and don’t be shy!
They should look something like this. I put another plate over these little dudes so they stayed warm, and so the juices oozed. These get put back in the sauce at the end, with all of the juices!
Debunk the gunk in the pan with some butter! It will make the onions happy.
See? They look happy don’t they? They get a nice brown color on them which adds to the complexity of the flavors. Add some wine to this (optional) when they get going and let it reduce by half.
Then you add the sun-dried tomatoes. I used dried ones so you want to make sure they get nice and soaked. They flavor this sauce so nicely.
Can you handle the color of this? Pictured with spinach sautéing and getting ready for those juicy scallops!
Tuscon Scallops with Creamy Sun-dried Tomato Sauce
- May 13, 2021
- 45 min
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- 20 scallops (roughly)
- 2 T salted butter
- 3 large garlic cloves, diced
- 1 yellow onion, diced
- 1/2 cup dry white wine (optional)
- 3 oz dried sun-dried tomatoes
- 1 3/4 cup heavy whipping cream
- 3 cups baby spinach, chopped
- 1 1/2 T dried basil
- 1 1/2 T dried oregano
- 1/2 C shaved Parmesan
- Salt and pepper to taste all over the place
- Step 1
- Heat oil in skillet over medium high heat. Pat scallops dry and plop into the hot oil. Sear on each side for about 3 minutes, or until they are opaque and browned. Don’t forget to salt and pepper these guys. Remove from pan and set aside on a covered plate.
- Step 2
- Melt butter in the hot pan, scraping up any gunk on the pan. Add onions and cook until they are clear. Add garlic, cook for 30 seconds, and then add wine (optional). Reduce to half.
- Step 3
- Turn heat down to medium-low. Add the heavy cream and sun-dried tomatoes. Bring to a slow simmer, adding salt and pepper. Let simmer for 3-4 minutes and add the spinach. Once the spinach wilts, remove from heat, add scallops back to pan and warm through.
- Step 4
- Serve with shaved parmesan over pasta, cauliflower rice, or roasted veggies.
Song for the Prep: Colours by Kaleidoscope
Ok so I am not too familiar with bands from Spain. I dug around a bit and found this band. The song is from 1967 (could possibly be my favorite era) and will take your third eye into a psychedelic frenzy while you wait for the sauce to simmer…but “the acid colours might burn your brain.” Ha!
Recipe adapted from https://cafedelites.com