Introduction

If you’re looking for a sophisticated yet simple seafood dish, scallops in cream sauce is the answer. This rich, flavorful recipe is perfect for any occasion, whether you’re hosting a dinner party or treating yourself to a special meal. The seared scallops, with their golden crust and tender center, are paired with a luscious cream sauce infused with garlic, spinach, and sun-dried tomatoes. It’s a dish that’s both comforting and elegant, perfect to serve over a bed of rice or couscous. Let’s dive into this incredible recipe that’s guaranteed to impress!

Detailed Ingredients

• Kosher salt, for brining and seasoning 🧂
• 8 ounces sea (not bay) scallops (preferably fresh) 🦑
• 1½ tablespoons vegetable or canola oil 🛢️
• 1 tablespoon salted butter 🧈
• 2 medium garlic cloves, minced 🧄
• 1 teaspoon dried oregano 🌿
• ½ cup heavy whipping cream 🥛
• ¼ cup milk 🥛
• 3 tablespoons freshly grated Parmesan cheese 🧀
• 2 cups chopped fresh spinach 🍃
• ¼ cup chopped sun-dried tomatoes (packed in oil) 🍅
• Rice or couscous, for serving 🍚

Directions

1. Prepare the brine: In a shallow dish, mix 2 cups of room temperature water and 1 tablespoon kosher salt. Add the scallops and let them soak for 10 minutes. Remove the scallops and dry them thoroughly (the drier they are, the better the sear). Season the scallops lightly with a pinch of kosher salt.
2. Sear the scallops: Heat the vegetable oil in a medium stainless steel or cast iron skillet over high heat. Add the scallops and cook them without turning for 1 to 3 minutes until a golden-brown crust forms on the bottom. Flip the scallops using a fish spatula and cook the other side until the crust forms and the center is nearly opaque, about 1 to 2 minutes. Remove the scallops from the pan and set them aside.
3. Make the cream sauce: In the same skillet, add butter and melt it over medium-low heat. Add the minced garlic and oregano, cooking for about 30 seconds until fragrant and lightly browned. Pour in the heavy cream, milk, and Parmesan cheese, stirring occasionally and scraping up the brown bits from the pan. Let it simmer for 2 minutes.
4. Add the spinach and sun-dried tomatoes: Stir in the spinach, sun-dried tomatoes, and ¼ teaspoon kosher salt. Cook until the spinach has wilted, about 2 minutes.
5. Finish the dish: Return the scallops to the pan and gently warm them in the sauce for 30 seconds. Spoon the sauce over the scallops and serve immediately.
6. Serve: Plate the scallops over a bed of rice or couscous for a complete meal.

My Story

I first discovered this recipe when I was looking for a way to elevate simple seafood dishes. Scallops are so delicate and tender, and I wanted a way to highlight their natural sweetness without overwhelming them. After trying various cream-based sauces, this recipe became my go-to for a perfect balance of flavors. The creamy sauce with garlic, spinach, and sun-dried tomatoes just complements the scallops so beautifully. I’ve made this dish countless times for both family dinners and special gatherings, and it never fails to impress. It’s a simple yet elegant dish that makes me feel like I’m dining at a fancy restaurant, all from the comfort of my own kitchen.

FAQ

Q1: Can I use frozen scallops for this recipe?
Yes, you can! Just make sure to thaw the scallops completely and dry them thoroughly before searing. Frozen scallops tend to release more moisture, so drying them is key to getting that perfect sear.

Q2: Can I substitute the heavy cream?
If you prefer a lighter sauce, you can use half-and-half or whole milk instead of heavy cream. However, the sauce may not be as rich and creamy.

Q3: Can I add other vegetables to this dish?
Absolutely! You could add mushrooms, bell peppers, or even zucchini to the sauce for extra flavor and texture. Just make sure to sauté them until soft before adding the cream.

Q4: How do I know when the scallops are done?
Scallops cook quickly, and they’re done when they’re opaque in the center and have a golden-brown crust on the outside. Be careful not to overcook them, as they can become tough.

Q5: Can I make this dish ahead of time?
Scallops are best enjoyed fresh, but you can prepare the cream sauce ahead of time and store it in the fridge. When you’re ready to serve, just reheat the sauce and sear the scallops right before serving.

Suggestions

1. Serve with a side of roasted vegetables for a wholesome meal.
2. Add a squeeze of fresh lemon juice over the scallops before serving for extra brightness.
3. For a more indulgent version, drizzle some truffle oil over the finished dish.
4. Use shrimp instead of scallops for a different seafood twist.
5. Top with extra Parmesan cheese or fresh herbs like basil for added flavor.

Conclusion

Scallops in cream sauce is a dish that brings the flavors of the sea right to your dinner table in the most luxurious way. The rich cream sauce, paired with tender, golden-brown scallops, is irresistible. The addition of garlic, spinach, and sun-dried tomatoes adds layers of flavor that take this dish to the next level. Whether you’re cooking for a special occasion or a weeknight treat, this recipe is a sure crowd-pleaser. Plus, it’s quick enough to make on a busy evening but impressive enough for guests. Don’t hesitate to give it a try — you’ll find yourself making this recipe again and again!

Sarah Cooper