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Creamy Tuscan Tomato Butter Scallops

Plump, pan-seared sea scallops swimming in a rich, spicy garlic tomato cream sauce with fresh basil and parmesan. A restaurant-quality low-carb dinner ready in under 30 minutes.
Print Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Italian
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Scallops
  • 1 lb large sea scallops side muscle removed and patted dry
  • 1 tbsp olive oil
  • 1 tbsp unsalted butter
  • 1 tsp salt
  • 0.5 tsp black pepper
Tuscan Sauce
  • 1 tbsp unsalted butter
  • 4 cloves garlic minced
  • 0.5 cup dry white wine optional, substitute broth if needed
  • 2 tbsp tomato paste
  • 1 cup heavy cream
  • 0.5 cup parmesan cheese freshly grated
  • 1 tsp red pepper flakes adjust to spice level
  • 0.5 cup fresh basil torn
  • 1 tbsp lemon juice

Equipment

  • Large Cast Iron Skillet or Stainless Steel Pan
  • Tongs
  • Measuring cups and spoons
  • Knife and cutting board

Method
 

  1. Thoroughly pat scallops dry with paper towels and season generously with salt and pepper.
  2. Heat olive oil and 1 tbsp butter in a large skillet over medium-high heat until sizzling.
  3. Add scallops in a single layer (do not crowd). Sear for 2-3 minutes per side until golden brown. Remove and set aside.
  4. Reduce heat to medium. Add remaining butter and minced garlic to the pan, sautéing for 30 seconds.
  5. Pour in wine to deglaze the pan, scraping up browned bits. Simmer for 2 minutes to reduce.
  6. Whisk in tomato paste, then add heavy cream. Simmer for 2-3 minutes until slightly thickened.
  7. Stir in parmesan cheese, red pepper flakes, and lemon juice until smooth.
  8. Return scallops to the pan, spooning sauce over them. Garnish with fresh basil and serve immediately.

Notes

Serve with crusty bread, pasta, or over cauliflower rice for a low-carb option. Best enjoyed immediately.