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Creamy Tuscan Scallops with Sun-Dried Tomatoes

Pan-seared large sea scallops served in a rich, creamy garlic sauce enriched with sun-dried tomatoes, parmesan cheese, and fresh basil.
Print Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian-American, Seafood
Calories: 580
Ingredients Equipment Method Notes

Ingredients
  

The Scallops
  • 1.25 lbs large sea scallops dry-packed
  • 2 tbsp avocado oil or other high heat oil
  • Salt and black pepper to taste
The Tuscan Sauce
  • 2 tbsp unsalted butter
  • 4 cloves garlic minced
  • 0.33 cup dry white wine e.g., Pinot Grigio
  • 1 jar (8oz) sun-dried tomatoes in oil, drained and julienned
  • 1.5 cups heavy cream
  • 0.5 cup Parmesan cheese freshly grated
  • 0.25 cup fresh basil thinly sliced

Equipment

  • Large heavy-bottomed skillet
  • Tongs
  • Paper towels

Method
 

  1. Remove the side muscle from scallops and pat them very dry with paper towels. Season generously with salt and pepper.
  2. Heat avocado oil in a large skillet over medium-high heat until smoking. Sear scallops for 2-3 minutes per side until golden brown. Remove from pan and set aside.
  3. Reduce heat to medium. Add garlic to the skillet and cook for 30 seconds. Deglaze with white wine, scraping up browned bits.
  4. Add butter, sun-dried tomatoes, and heavy cream. Bring to a simmer.
  5. Stir in Parmesan cheese until melted and smooth. Stir in half the basil.
  6. Return scallops to the pan and spoon sauce over them. Warm for 1 minute.
  7. Garnish with remaining basil and serve immediately.

Notes

It is crucial to use 'dry' scallops (not soaked in water solution) to achieve a proper sear. Do not substitute half-and-half for heavy cream or the sauce may break.