Yield: 4 servings
Ingredients:
28 oz scallops
2 tbsp salted butter
4 garlic cloves,finely diced
1 small yellow onion,diced
1/2 cup white wine,optional
5 oz sun dried tomato strips in oil,drained, 1 tsp of the jarred oil reserved
1 3/4 cups heavy cream,or half and half
salt and pepper, to taste
3 cups baby spinach leaves, washed
1/2 cup fresh parmesan cheese, grated
2 tsp dried Italian herbs
1 tbsp fresh parsley, chopped
Directions:
- Thoroughly pat the scallops dry with paper towels.
- Heat the olive oil in a large pan or skillet over medium-high heat until hot and sizzling.
- Add the scallops in a single layer without over crowding the pan, working in batches, if needed.
- Season with salt and pepper to taste and fry for 2 to 3 minutes on one side until a golden crust forms underneath.
- Flip and fry again for 2 minutes until crisp, lightly browned and cooked through or opaque.
- Remove from skillet and transfer to a plate.
- Melt the butter in the pan.
- Sauté the onion for about 4 minutes until soft.
- Add in the garlic and sauté for 30 seconds until fragrant.
- Pour in the white wine, and allow to reduce to half, while scraping any bits off of the bottom of the pan.
- Add the sun dried tomatoes and cook for 1 to 2 minutes to release their flavors.
- Reduce heat to low-medium heat, add the heavy cream and bring to a gentle simmer, while stirring occasionally.
- Season with salt and pepper, to taste.
- Add in the spinach leaves and allow to wilt in the sauce.
- Add in the parmesan cheese.
- Allow the sauce to simmer for a further minute until the cheese melts through the sauce.
- Stir in the herbs, then take the pan off the heat.
- Add the scallops with their juices into the pan, then mix through slightly.
- Serve over pasta, rice, or steamed vegetables.