A delicious recipe for creamy buttery scallops in a rich cream sauce, perfect for a special occasion or a comforting meal.
Author:Lorenzo Bonucci
Prep Time:15 minutes
Cook Time:15 minutes
Total Time:30 minutes
Yield:2 servings 1x
Category:Main Course
Method:Sautéing
Cuisine:American
Diet:Gluten Free
Ingredients
Scale
kosher salt for brining and seasoning
8 ounces sea scallops (preferably fresh)
1 1/2 tablespoons vegetable or canola oil
1 tablespoon salted butter
2 medium garlic cloves, minced
1 teaspoon dried oregano
1/2 cup heavy whipping cream
1/4 cup milk
3 tablespoons freshly grated Parmesan cheese
2 cups chopped fresh spinach
1/4 cup chopped sun-dried tomatoes packed in oil
rice or couscous for serving
Instructions
In a shallow dish, combine 2 cups room-temperature water and 1 tablespoon kosher salt. Add the scallops and soak for 10 minutes. Remove the scallops and pat them as dry as possible with paper towels. Lightly season the scallops with 1 generous pinch of kosher salt.
Heat a medium stainless-steel or cast-iron skillet over high heat. Add 1½ tablespoons vegetable or canola oil and heat until the oil is shimmering.
Carefully add the scallops to the hot pan in a single layer without overcrowding. Cook without moving until an even brown crust forms on the bottom, about 1 to 3 minutes. Flip the scallops and cook the second side for 1 to 2 minutes, until a crust forms and the centers are almost opaque. Remove the scallops to a plate, leaving the pan juices and browned bits in the skillet.
Reduce the heat to medium-low. Add 1 tablespoon salted butter and melt. Add 2 minced garlic cloves and 1 teaspoon dried oregano and cook for about 30 seconds, until the garlic is lightly browned and fragrant (watch carefully to avoid burning).
Pour in ½ cup heavy whipping cream and ¼ cup milk, then stir in 3 tablespoons freshly grated Parmesan cheese. Simmer for 2 minutes, stirring occasionally and gently scraping the browned bits from the bottom of the pan.
Add 2 cups chopped fresh spinach, ¼ cup chopped sun-dried tomatoes (packed in oil), and ¼ teaspoon kosher salt. Cook for about 2 minutes, stirring, until the spinach is wilted.
Return the scallops to the skillet and warm for about 30 seconds, spooning the sauce over the scallops. Serve immediately with rice or couscous.
Notes
Ensure the scallops are patted dry to achieve a good sear.
Do not overcrowd the pan when cooking the scallops for even cooking.