Ingredients:

  • 5 lbs (680 g) Large Sea Scallops (dry-packed)
  • 1 tbsp (15 ml) High-heat cooking oil (e.g., Avocado or Grapeseed)
  • 1 tbsp (15 g) Unsalted Butter, divided (for searing)
  • 1/2 tsp (2.5 g) Kosher Salt
  • 1/4 tsp (1 g) Freshly Ground Black Pepper
  • 1 tbsp (15 g) Unsalted Butter (for sauce)
  • 3 cloves Garlic, minced finely
  • 1/3 cup (50 g) Sun-Dried Tomatoes, oil-packed (drained and roughly chopped)
  • 1/4 cup (60 ml) Dry White Wine (e.g., Pinot Grigio or Sauvignon Blanc)
  • 1 cup (240 ml) Heavy Cream (Double Cream)
  • 1/4 cup (30 g) Freshly Grated Parmesan Cheese
  • 1 tsp (5 ml) Italian Seasoning
  • 1/4 tsp (1 ml) Red Pepper Flakes (optional)
  • 4 cups (100 g) Fresh Baby Spinach, packed
  • Fresh Basil or Parsley, chopped (for garnish)

Instructions:

  1. Prep the Scallops: Remove the small, tough side muscle (if present). Place the scallops between several layers of paper towels and press gently to absorb all excess moisture. Season generously with salt and pepper.
  2. Heat the Pan: Place a large, heavy-bottomed skillet over high heat. Add the high-heat oil. The pan must be smoking hot before the scallops go in.
  3. Sear, First Side: Carefully place the scallops into the hot oil, ensuring they are not crowded (work in batches if necessary). Do not move them for 2–3 minutes until a deep, golden-brown crust forms.
  4. Finish Sear: Flip the scallops. Immediately drop 1 tbsp of unsalted butter into the pan. Baste the scallops with the melted butter for 1–2 minutes. They should be opaque on the sides and slightly translucent in the very centre.
  5. Remove: Take the scallops out immediately and set them aside on a clean plate. Do not rinse the pan—all that browned goodness is flavour for the sauce!
  6. Sauté Aromatics: Reduce the heat to medium. Add the remaining 1 tbsp of unsalted butter to the pan drippings. Add the minced garlic and sun-dried tomatoes. Sauté for 60 seconds until fragrant.
  7. Deglaze: Pour in the white wine. Use a wooden spoon or spatula to scrape up all the browned bits (fond) from the bottom of the pan. Let the wine simmer and reduce by half (about 2 minutes).
  8. Create the Cream Base: Pour in the heavy cream. Stir in the Italian seasoning and red pepper flakes (if using). Bring the mixture to a gentle simmer.
  9. Thicken and Season: Reduce the heat to medium-low. Whisk in the Parmesan cheese until smooth. Continue to simmer gently for 3–5 minutes until the sauce has thickened slightly to coat the back of a spoon. Taste and adjust seasoning (salt/pepper).
  10. Wilt the Spinach: Add the packed spinach to the sauce. Stir gently until the spinach wilts down completely (about 1 minute).
  11. Combine: Return the seared scallops and any accumulated plate juices to the sauce. Gently spoon the sauce over the scallops to heat them through (30–60 seconds). Do not cook further.
  12. Serve: Garnish generously with fresh basil or parsley and serve immediately.