Creamy Garlic Butter Tuscan Scallops

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  28 oz Scallops
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  2 tbsp Butter
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  4 Garlic(12g)
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  1 Yellow Onion(110g)
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  0.5 cup Wine, White, Dry
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  5 oz Tomatoes, Sun-Dried, Packed In Oil
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  1.8 cup Cream, Heavy Whipping
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  1 1 pinch salt (to taste)
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  1 1 pinch pepper (to taste)
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  3 cup Spinach
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  0.5 cup Parmesan Cheese

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

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  2 tsp Italian seasoning
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  1 tbsp Parsley, Fresh

Instructions

1. 1Pat the scallops thoroughly dry with paper towels, then season both sides with salt, pepper, and Italian seasoning.
2. 2Heat salted butter in a large skillet over medium-high heat until foaming. Working in batches to avoid crowding, add the scallops in a single layer and cook 2–3 minutes until golden brown on the bottom, then flip and cook 1–2 minutes more until opaque throughout. Transfer to a plate.
3. 3In the same skillet, add the diced onion and cook 3–4 minutes over medium heat, stirring occasionally, until softened and translucent. Add the minced garlic and cook 30 seconds until fragrant, then pour in the white wine and scrape up browned bits from the pan bottom. Simmer 2–3 minutes until reduced by half.
4. 4Stir in the sun-dried tomatoes and cook 1–2 minutes to release their flavors. Reduce heat to medium-low, add the heavy cream, and bring to a gentle simmer, stirring occasionally, for 2–3 minutes until slightly thickened. Season with salt and pepper to taste.
5. 5Add the fresh spinach to the pan and stir 1–2 minutes until wilted. Sprinkle in the grated Parmesan and stir continuously for 1 minute until melted and incorporated.
6. 6Remove the pan from heat, stir in the fresh parsley, then gently fold the cooked scallops and their juices back into the sauce.
7. 7Divide the scallops and sauce evenly into 4 airtight containers while hot, then refrigerate up to 3 days.
8. 8To reheat, warm gently in a skillet over medium-low heat 3–4 minutes, stirring occasionally, until heated through. Serve over pasta, rice, zucchini noodles, or steamed vegetables.