One bite of these scallops and be prepared to be whisked away to the rolling hills of Tuscany. The scallops get seared to a golden hue in plenty of butter, then wrapped in a velvety sauce infused with garlic, wine, and aromatic herbs.
INGREDIENTS Serves 4-6
680g scallops, side muscle removed
salt
4 tablespoons. unsalted butter, divided
1 medium yellow onion, finely chopped
4 cloves garlic, finely chopped
1 teaspoon. dried basil
1 teaspoon. dried oregano
170 ml dry white wine
100 g sun-dried tomatoes, cut into strips
200ml heavy cream
140g spinach
110g finely grated Parmesan
Freshly ground black pepper
Chopped fresh parsley, for serving
METHOD
Pat scallops dry with paper towels; season both sides with salt. In a large skillet over medium heat, melt 2 tablespoons butter. Arrange scallops in an even layer in skillet and cook until golden brown on the bottom, about 3 minutes. Using tongs, flip and cook until opaque all the way through, about 2 minutes more. Transfer to a plate.
In same skillet over medium heat, melt remaining 2 tablespoons butter. Cook onion, garlic, and a pinch of salt, stirring, until onion is translucent, about 10 minutes. Stir in basil and oregano and cook, stirring, until fragrant, about 1 minute. Add wine and bring to a simmer. Cook, stirring occasionally, until liquid is reduced by half.
Add sun-dried tomatoes, cream, Parmesan, and a big pinch of pepper. Simmer, stirring occasionally, until Parmesan has melted, season with salt and pepper, if needed.
Remove skillet from heat. Add spinach. Stir until spinach is vibrant green and starting to wilt. Add scallops and any accumulated juices and gently stir to combine. Top with parsley
Original Recipe Delish
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