Tuscan Scallops Recipe
Make Tuscan Scallops Recipe in just 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Seafood
Vegetables
Herbs and Spices
Liquids
Method
Preparation
Prepare the scallops
Rinse the scallops under cold water and pat them dry with paper towels. Season both sides with salt and black pepper.
Chop the vegetables
Chop the cherry tomatoes in half, dice the red onion, and mince the garlic.
Prep the herbs
Wash and chop the fresh basil.
Cooking
Sear the scallops
In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Once hot, add the scallops. Sear for about 2-3 minutes on each side until they are golden brown and opaque. Remove and set aside.
Sauté the vegetables
In the same skillet, add the remaining tablespoon of olive oil. Add the diced red onion and minced garlic, and sauté for about 2 minutes until fragrant. Then add the cherry tomatoes and cook for another 3-4 minutes until they begin to soften.
Add spinach and wine
Stir in the spinach and white wine. Cook for 2-3 minutes until the spinach wilts and the wine reduces slightly.
Combine and finish
Return the scallops to the skillet, add the fresh basil, lemon juice, and red pepper flakes. Toss everything together and cook for an additional 1-2 minutes to heat through.