Creamy Tuscan Garlic Scallops

1 lb large sea scallops

Salt and pepper to taste

2 tbsp olive oil

3 tbsp unsalted butter

4 cloves garlic, minced

1 cup heavy cream

1/2 cup chicken broth

1/2 cup grated Parmesan cheese

1 cup baby spinach

1/2 cup sun-dried tomatoes, chopped

Fresh parsley, chopped (for garnish)

Cooked pasta, for serving

Prepare the Scallops: Pat the scallops dry with paper towels and season both sides with salt and pepper.

Sear the Scallops: Heat the olive oil in a large skillet over medium-high heat. Add the scallops in a single layer and sear for 2-3 minutes on each side until golden brown and opaque in the center. Remove from the skillet and set aside.

Make the Sauce: In the same skillet, melt the butter over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant. Stir in the heavy cream and chicken broth, bringing the mixture to a simmer.

Add the Parmesan and Spinach: Reduce the heat to low and stir in the grated Parmesan cheese until melted and the sauce is creamy. Add the baby spinach and sun-dried tomatoes, cooking until the spinach is wilted.

Combine: Return the seared scallops to the skillet, cooking for an additional 2-3 minutes until heated through and coated in the sauce.

Serve: Serve the creamy Tuscan garlic scallops over your favorite pasta, garnished with freshly chopped parsley.

Enjoy: Savor every luxurious, creamy, garlicky bite of this indulgent dish!

These creamy Tuscan garlic scallops are perfect for a special dinner or a fancy date night at home. Enjoy the rich flavors and creamy texture with every bite!