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Indulge in a taste of Tuscany with this decadent and flavorful dish! Perfect for a fancy dinner or romantic date night at home, these creamy Tuscan scallops with spinach and sun-dried tomatoes will transport your taste buds to Italy in just one bite.

Ingredients:

• 1 lb fresh scallops
• 2 tbsp olive oil
• 2 cloves garlic, minced
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 1 cup fresh spinach
• 1/2 cup sun-dried tomatoes, chopped
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. In a large skillet, heat olive oil over medium heat. Add garlic and sauté until fragrant.
2. Add scallops to the skillet and cook until they are golden brown on each side, about 2-3 minutes per side.
3. Stir in heavy cream, Parmesan cheese, spinach, and sun-dried tomatoes. Cook until the sauce has thickened and the spinach has wilted.
4. Season with salt and pepper to taste.
5. Serve hot, garnished with fresh parsley.

Popular questions:

• Q: Can I use frozen scallops instead of fresh?

A: Yes, you can use frozen scallops, just make sure to thaw them before cooking.

• Q: Can I substitute the heavy cream with a lighter alternative?

A: You can use half and half or whole milk for a lighter option, but the sauce may not be as creamy.

• Q: Are there any alternatives to sun-dried tomatoes?

A: You can use cherry tomatoes or roasted red peppers for a different flavor profile.

Helpful tips:

• For added flavor, try adding a splash of white wine to the sauce.
• To make this dish gluten-free, use a gluten-free thickening agent for the sauce.
• Drizzle some balsamic glaze over the finished dish for a tangy contrast.

Expert Secrets:

• Cook the scallops on high heat to get a nice sear without overcooking them.
• Make sure to season the scallops before cooking to enhance their natural flavors.

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