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Scallops in Cream Sauce

This Scallops in Cream Sauce is a luxurious dish that's surprisingly easy to make! Perfect for a weeknight dinner or special occasions.
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Servings: 4 servings

Ingredients

  • 1 teaspoon Kosher salt
  • 8 ounces sea scallops preferably fresh
  • 1 tablespoon vegetable or canola oil
  • 1 tablespoon salted butter
  • 2 medium garlic cloves minced
  • 1 teaspoon dried oregano
  • ½ cup heavy whipping cream
  • ½ cup milk
  • 3 tablespoons freshly grated Parmesan cheese
  • 2 cups chopped fresh spinach
  • ½ cup chopped sun-dried tomatoes
  • to taste Rice or couscous for serving

Instructions

  • Start by rinsing the sea scallops under cold water. Pat them dry with paper towels, and season both sides with kosher salt.
  • In a large skillet, heat the vegetable or canola oil over medium-high heat.
  • Carefully place the scallops in the hot skillet, making sure not to overcrowd the pan. Sear for about 2-3 minutes on one side, then flip and cook for an additional 1-2 minutes. Remove the scallops from the pan and set aside.
  • In the same skillet, lower the heat to medium and add salted butter. Once melted, add minced garlic and dried oregano, sautéing until fragrant (about 30 seconds).
  • Pour in the heavy whipping cream and milk, stirring to combine. Bring to a gentle simmer, allowing the sauce to thicken slightly.
  • Add the chopped spinach and sun-dried tomatoes to the sauce. Stir until the spinach wilts down.
  • Sprinkle in the freshly grated Parmesan cheese and stir until melted and creamy.
  • Gently place the seared scallops back into the sauce, allowing them to warm through for another minute.
  • Spoon the scallops and cream sauce over a bed of rice or couscous. Garnish with additional Parmesan or fresh herbs if desired.

Equipment

  • Skillet or frying pan
  • Measuring cups and spoons
  • Spatula or wooden spoon
  • Knife and cutting board

Notes

  • For a festive touch, add a splash of white wine to the sauce while simmering.
  • Incorporate seasonal vegetables like asparagus or peas for added color and nutrition.
  • Store leftovers in an airtight container in the refrigerator for up to 2 days.