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Creamy Tuscan Garlic Scallops

creamy tuscan scallops are oh so rich and creamy. crispy, seared, melt-in-your-mouth juicy scallops in a buttery cream sauce filled with garlic, spinach, sun-dried tomatoes, and parmesan cheese!
The entire family loves this easy-to-make Scallops recipe. Cheaper than going out to a restaurant and just as good as chef-made scallops, you will love our Creamy Tuscan Scallops! Serve with pasta or buttery mashed cauliflower for a KETO meal.

Nothing melts in your mouth quite like tender-crisp and buttery scallops. The creamy sauce is to die for!

What a recipe! You have all been writing to tell us how much you love our Creamy Garlic Butter Tuscan Shrimp and our Creamy Garlic Butter Tuscan Salmon. Well, this recipe is just one of the many ways we love our scallops!

Most people are extremely intimidated to cook scallops, especially because of their high price tag. Something you don’t want to spend so much money on only to have it go completely wrong. But that’s also the beautiful thing about scallops. They are a luxury and a feeling of fine dining washes over you when you have a bowl full of Creamy Tuscan Scallops with a glass of your favorite wine in hand.

Tuscan cream sauce for scallops

THIS is the pièce de résistance! Onion gets sautéed in butter until soft; garlic follows close behind, then a splash of white wine is poured in and reduced. If you don’t want to use white wine, replace it with chicken broth or stock.

Make sure you scrap any browned bits off the bottom of the pan left over from your scallops. This is where all of your flavor lies.

Sun-dried tomatoes release so much flavor into the sauce, while cream, wilted spinach leaves, and herbs add to the mix. Add parmesan cheese to melt through the sauce to finish it off and you have a winning scallops recipe right here!

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1 lb large sea scallops
Salt and pepper to taste
2 tbsp olive oil
3 tbsp unsalted butter
4 cloves garlic, minced
1 cup heavy cream
1/2 cup chicken broth
1/2 cup grated Parmesan cheese
1 cup baby spinach
1/2 cup sun-dried tomatoes, chopped
Fresh parsley, chopped (for garnish)
Cooked pasta, for serving


Prepare the Scallops: Pat the scallops dry with paper towels and season both sides with salt and pepper.

Sear the Scallops: Heat the olive oil in a large skillet over medium-high heat. Add the scallops in a single layer and sear for 2-3 minutes on each side until golden brown and opaque in the center. Remove from the skillet and set aside.

Make the Sauce: In the same skillet, melt the butter over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant. Stir in the heavy cream and chicken broth, bringing the mixture to a simmer.

Add the Parmesan and Spinach: Reduce the heat to low and stir in the grated Parmesan cheese until melted and the sauce is creamy. Add the baby spinach and sun-dried tomatoes, cooking until the spinach is wilted.

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