Creamy Garlic Butter Tuscan Scallops

When it comes to elegant seafood dishes, nothing quite compares to the rich and indulgent flavor of Creamy Garlic Butter Tuscan Scallops. This recipe is a true testament to how a few simple, high-quality ingredients can come together to create a dish that’s both impressive and easy to make. Whether you’re planning a special dinner or just craving a taste of the Mediterranean, these scallops are sure to satisfy.

Creamy Garlic Butter Tuscan Scallops

Creamy Garlic Butter Tuscan Scallops are a perfect balance of rich, creamy sauce and delicate seafood, making it an ideal dish for any occasion. The combination of garlic, butter, and Parmesan cheese creates a symphony of flavors that will have everyone coming.
Prep Time 15 minutes
Cook Time 1 hour 20 minutes
Servings 1
Calories 297 kcal


  • 1 Sous Vide
  • 1 Cast Iron Pan


  • 6 oz Scallops
  • 1/8 cup Sun Dried Tomatoes (I used dried pantry kind)
  • 2 tbsp Diced Onion
  • 1/2 cup Baby Spinach
  • 1/4 cup Half & Half
  • 1 tsp Minced Garlic
  • 1-1/2 tbsp Light Butter
  • 1 oz White Chardonnay Wine
  • 1/2 tbsp Lemon Juice
  • 1 tbsp Parmesan Cheese


  • Set your Sous Vide to 125 degrees and cook your frozen scallops for 1 hour.
  • Once your scallops are done, pat them dry.
  • Heat your pan and melt your butter and garlic.
  • Add your scallops and sear quickly on each side then take out and set on a plate.
  • Add to your pan the onion and sun dried tomatoes then cook for just a minute.
  • Add in your cream, spinach, black pepper and some of your parmesan cheese.
  • Once your spinach has wilted, add in your scallops and mix.
  • I topped white rice with these delicious scallops but they would be delicious on pasta, mashed potatoes or cauliflower rice!


Total of 8 Weight Watchers points!


Calories: 297kcalCarbohydrates: 20gProtein: 27gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.01gCholesterol: 61mgSodium: 808mgPotassium: 983mgFiber: 2gSugar: 9gVitamin A: 1750IUVitamin C: 16mgCalcium: 116mgIron: 3mg
Tried this recipe?Let us know how it was!

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