Creamy Garlic Butter Tuscan Scallops

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  Scallops(794g)
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  Butter(30g)
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  Garlic(240g)
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  Yellow Onion
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  Wine, White, Dry(120g)
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  Tomatoes, Sun-Dried, Packed In Oil(142g)
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  Cream, Heavy Whipping(420g)
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  1 pinch salt (to taste)
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  1 pinch pepper (to taste)
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  Spinach(720g)
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  Parmesan Cheese(120g)

  Grated Parmesan — the shelf-stable canister is fine for cooking.

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  Italian seasoning(10g)
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  Parsley, Fresh(15g)

Instructions

1. 1Thoroughly pat scallops dry with paper towels.
2. 2Heat 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 (work in batches if needed).
3. 3Season with salt and pepper to taste and fry for 2-3 minutes on one side (until a golden crust forms underneath), then flip and fry again for 2 minutes until crisp, lightly browned and cooked through (opaque). Remove from skillet and transfer to a plate.
4. 4Melt butter in the pan. Sauté onion until soft (about 4 minutes). Add in the garlic and sauté until frangrant (30 seconds). Pour in the white wine (if using), 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 1-2 minutes to release their flavours.
5. 5Reduce heat to low-medium heat, add the heavy cream (or half and half) and bring to a gentle simmer, while stirring occasionally. Season with salt and pepper to your taste.
6. 6Add in the spinach leaves and allow to wilt in the sauce, then add in the parmesan cheese. Allow sauce to simmer for a further minute until cheese melts through the sauce.
7. 7Stir in herbs through; take pan off the heat and add the scallops with their juices into the pan. Mix through slightly before serving.
8. 8Serve over pasta, rice, zoodles, caulfilower mash, cauliflower rice or steamed veg.Enjoy!