Ingredients:

  • 5 lbs Large Sea Scallops (dry-packed)
  • 2 tbsp Olive Oil (high smoke point)
  • 3 tbsp Unsalted Butter (divided)
  • Kosher Salt, to taste
  • Freshly Ground Black Pepper, to taste
  • 1 medium Shallot, finely diced
  • 3 cloves Garlic, minced
  • 1/2 cup Sun-Dried Tomatoes (oil-packed, drained and chopped)
  • 1/2 tsp Dried Oregano
  • 1/2 cup Chicken or Vegetable Stock (low sodium)
  • 1 cup Heavy Cream
  • 4 oz Fresh Baby Spinach (packed)
  • 1/2 cup Parmesan Cheese (freshly grated)
  • 1/4 tsp Red Pepper Flakes (optional)
  • 2 tbsp Fresh Basil or Parsley (chopped, for garnish)

Instructions:

  1. Pat Dry: Remove scallops from packaging. If 'wet-packed,' rinse thoroughly and drain. Pat the scallops aggressively dry using several layers of paper towels. Moisture is the enemy of a good sear.
  2. Season: Place the dried scallops on a clean plate and season generously on all sides with Kosher salt and black pepper. Heat a heavy-bottomed pan (cast iron is ideal) over high heat until smoking hot. Add the 2 tbsp olive oil.
  3. Sear in Batches: Carefully place the scallops in the hot pan, ensuring they are not touching (do not overcrowd the pan!). Cook the first batch for 2–3 minutes without touching.
  4. Flip and Baste: Flip the scallops once they show a deep golden-brown crust. Add 1 tbsp of butter to the pan. Cook for another 1–2 minutes, using a spoon to baste the melting butter over the scallops. Remove immediately, cover loosely with foil, and set aside. Repeat with the remaining scallops.
  5. Sauté Aromatics: Reduce the heat to medium. Add the remaining 2 tbsp of butter to the same pan (do not clean the pan!). Add the diced shallots and sauté for 2 minutes until softened.
  6. Bloom Flavours: Add the minced garlic, chopped sun-dried tomatoes, oregano, and red pepper flakes (if using). Cook for 60 seconds until fragrant.
  7. Deglaze: Pour in the chicken or vegetable stock. Scrape up any browned bits from the bottom of the pan with a wooden spoon (this is the flavor jackpot!). Simmer for 1 minute until reduced slightly.
  8. Add Cream and Cheese: Pour in the heavy cream and bring to a gentle simmer. Stir in the grated Parmesan cheese until the sauce thickens and becomes smooth.
  9. Wilt Spinach: Add the packed spinach a handful at a time, stirring until it completely wilts into the sauce (this takes about 2 minutes). Taste the sauce and adjust salt and pepper if needed.
  10. Combine and Serve: Reduce the heat to low. Gently nestle the seared scallops back into the sauce, taking care not to stir too vigorously, just long enough to warm them through (about 30 seconds). Serve immediately, spooning the sauce generously over the scallops and garnishing with fresh basil or parsley.