Ingredients
28ozscallops
2tbspsalted butter
4garlic cloves,finely diced
1small yellow onion,diced
½cupwhite wine,optional
5ozsun dried tomato strips in oil,drained, 1 tsp of the jarred oil reserved
1¾cupsheavy cream,or half and half
salt and pepper,to taste
3cupsbaby spinach leaves,washed
½cupfresh parmesan cheese,grated
2tspdried Italian herbs
1tbspfresh parsley,chopped
Preparation
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, then 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, then 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 veg. Enjoy!
