Description
Indulge in the rich flavors of Tuscan Creamy Scallops with Spinach. Learn how to create this elegant dish that will impress your guests. Click for the recipe now!
Ingredients
- 1 pound (454 g) sea scallops (450 grams)
- 2 tablespoons (30 ml) olive oil (30 milliliters)
- 2 tablespoons (30 ml) unsalted butter (28 grams)
- 4 cloves garlic, minced
- 1 cup (240 ml) heavy cream (240 milliliters)
- 1/2 cup (120 ml) chicken broth (120 milliliters)
- 1/2 cup (120 ml) grated plant-based cheese (50 grams)
- 2 cups (480 ml) fresh baby spinach (60 grams)
- 1 teaspoon (5 ml) Italian seasoning
- Salt, to taste
- Black pepper, to taste
- 1 tablespoon (15 ml) lemon juice (15 milliliters)
- Chopped fresh parsley, for garnish
Instructions
- Pat the scallops dry with paper towels and season with salt and black pepper.
- Heat olive oil and butter in a large skillet over medium-high heat.
- Add scallops to the skillet in a single layer.
- Sear scallops for 2-3 minutes per side until golden brown.
- Remove scallops from the skillet and set aside.
- Lower the heat to medium and add minced garlic to the skillet.
- Sauté garlic for about 1 minute until fragrant.
- Pour in the heavy cream and chicken broth.
- Stir in grated Parmesan cheese until melted and smooth.
- Add Italian seasoning and salt and pepper to taste.
- Simmer the sauce for 3-4 minutes until it thickens slightly.
- Stir in the fresh baby spinach and cook until wilted.
- Return the scallops to the skillet, along with any juices.
- Add lemon juice and gently stir to combine.
- Cook for 1-2 minutes until scallops are heated through.
- Garnish with chopped fresh parsley before serving.
Notes
- Ensure the scallops are seared properly to achieve a golden brown crust for enhanced flavor and texture.
- Use fresh baby spinach to add vibrant color and essential nutrients to the dish.
- Adjust the sauce’s seasoning to taste by adding more salt, pepper, or Italian seasoning as desired. Garnish with chopped fresh parsley just before serving for a burst of fresh flavor.
