Creamy Tuscan Scallops

Creamy Tuscan Scallops

Gifts from the sea, scallops are a delicately flavoured and much favoured shellfish. This recipe creates a scallop concoction that is beautiful as a pasta sauce, or as a dish on its own, scooped up with crusty bread and served with a fresh salad. With the incredible heat retention capacity of cast iron, cooking these scallops in your Biroix skillet pan is a cinch. Simmering in a creamy, Tuscan inspired sauce, this will be a go to recipe when scallops are available. Pair it with a bold, oaky white wine, such as a Chardonnay, with enough acidity to complement the creamy profile.

Serves 2-4 
Prep Time 10 minutes 
Cook time 15-20 minutes

 What you need:

  • 1 teaspoon of olive oil 
  • 15g of butter 
  • 400g of scallops 
  • 2 cloves garlic, finely chopped 
  • 1 cup of cream 
  • ½ cup of chicken stock 
  • 1 teaspoon of Italian herbs 
  • ½ cup of parmesan cheese, grated
  • 1 cup of spinach, sliced 
  • ½ cup of sundried tomatoes, sliced 
  • Salt and pepper 
  • Juice of half a lemon

 To Serve:

  • Crusty bread and salad, or spaghetti pasta

 How to make:

  • Place your Biroix skillet pan over a medium–high heat, adding the oil and butter.
  • Once hot, add the scallops and sear on each side for 1-2 minutes each side. (Scallops cook quickly and it is better to slightly undercook them as they will continue to cook in the sauce)
  • Once golden on each side, remove and set aside. 
  • Add the garlic to your Biroix skillet pan and cook for 1 minute, stirring occasionally.
  • Add the cream, chicken stock, Italian herbs, and parmesan cheese. Stir well until sauce thickens.
  • Once thickened, add the spinach and sundried tomatoes. Simmer until spinach has wilted.
  • Place the scallops back in your Biroix skillet pan. Taste the sauce and season with salt and pepper. Remove from heat. Squeeze over the juice of half a lemon. 
  • Serve with crusty bread and a salad, or over spaghetti pasta.

This recipe was made especially for Biroix by the talented taste Queen - The MacPherson Diaries