Pan-seared golden salmon fillets and caramelized sea scallops get smothered in a rich, velvety garlic Parmesan cream sauce bursting with sweet sun-dried tomatoes and fresh baby spinach. It’s an elegant, restaurant-style seafood dinner that comes together in just 35 minutes.
Why You’ll Love This Recipe
- Salmon and scallops together. Both get properly seared for the best texture and flavor.
- That Tuscan cream sauce. Sun-dried tomatoes, spinach, and Parmesan create a rich, flavorful base.
- Elegant but approachable. Feels like a special occasion dinner without complicated techniques.
- Ready in 35 minutes. A restaurant-quality meal you can make on a weeknight.
Ingredients
For the Pan-Seared Seafood
- 4 fresh salmon fillets (approx. 6 oz each)
- ½ lb large sea scallops, side muscles removed and patted dry
- 2 tbsp olive oil
- 1 tsp Italian seasoning
- ½ tsp garlic powder
- ½ tsp kosher salt
- ¼ tsp freshly cracked black pepper
For the Tuscan Cream Sauce
- 3 tbsp unsalted butter
- 5 cloves garlic, finely minced
- ½ cup sun-dried tomatoes in oil, drained and julienned
- 1 cup heavy cream
- ½ cup low-sodium chicken or seafood broth
- ½ cup freshly grated Parmigiano-Reggiano cheese
- 2.5 cups fresh baby spinach
- 1 tbsp fresh basil, chopped
- Fresh lemon wedges, for serving
How to Make Creamy Tuscan Garlic Butter Salmon & Scallops
1. Season the seafood. Pat salmon fillets and scallops thoroughly dry with paper towels. Season both sides with Italian seasoning, garlic powder, kosher salt, and black pepper.
2. Sear the salmon. Heat olive oil in a large skillet over medium-high heat until shimmering. Add salmon flesh-side down and sear for 4 minutes until deeply golden; flip and cook for 3 to 4 minutes until cooked through. Transfer salmon to a plate.
3. Sear the scallops. In the same hot skillet, sear scallops for 1.5 minutes per side until golden brown on top and bottom. Transfer to the plate with the salmon.
4. Start the sauce. Reduce skillet heat to medium. Melt butter, add minced garlic and sun-dried tomatoes, sautéing for 1 minute until fragrant.
5. Add the cream. Pour in chicken broth and heavy cream, bringing to a gentle simmer for 3 minutes until slightly thickened.
6. Add the Parmesan and spinach. Whisk in grated Parmesan cheese until melted and silky, then add baby spinach and simmer for 1 to 2 minutes until wilted.
7. Bring it together. Return seared salmon and scallops to the skillet, spooning the rich cream sauce over the seafood to warm through.
8. Garnish and serve. Garnish with chopped fresh basil and serve immediately with crusty bread or over pasta.
Tips for the Best Tuscan Salmon & Scallops
- Pat the seafood completely dry before searing. This is essential for developing a crisp, caramelized crust without steaming in the pan.
- Don’t move the salmon or scallops too soon. Letting them sear undisturbed is what creates that deep golden color.
- Use freshly grated Parmesan for the smoothest sauce, since pre-shredded cheese can make it slightly grainy.
- Add the spinach at the end. This keeps it from overcooking and turning the sauce watery.
What to Serve with Creamy Tuscan Salmon & Scallops
This dish is delicious with crusty bread for soaking up the sauce, or served over buttered fettuccine for a heartier meal.
Frequently Asked Questions
Can I use frozen salmon and scallops?
Yes, just thaw both completely and pat very dry before searing so they brown properly instead of steaming.
Can I substitute the heavy cream?
Half-and-half can work in a pinch, though the sauce will be thinner and less rich than with heavy cream.
Can I leave out one of the seafoods?
Yes, this recipe works well with just salmon or just scallops if you’d prefer to simplify.
Creamy Tuscan Garlic Butter Salmon & Scallops
Ingredients
Equipment
Method
- Pat salmon fillets and scallops thoroughly dry with paper towels. Season both sides with Italian seasoning, garlic powder, kosher salt, and black pepper.
- Heat olive oil in a large skillet over medium-high heat until shimmering. Add salmon flesh-side down and sear for 4 minutes until deeply golden; flip and cook for 3 to 4 minutes until cooked through. Transfer salmon to a plate.
- In the same hot skillet, sear scallops for 1.5 minutes per side until golden brown on top and bottom. Transfer to the plate with the salmon.
- Reduce skillet heat to medium. Melt butter, add minced garlic and sun-dried tomatoes, sautéing for 1 minute until fragrant.
- Pour in chicken broth and heavy cream, bringing to a gentle simmer for 3 minutes until slightly thickened.
- Whisk in grated Parmesan cheese until melted and silky, then add baby spinach and simmer for 1 to 2 minutes until wilted.
- Return seared salmon and scallops to the skillet, spooning the rich cream sauce over the seafood to warm through. Garnish with chopped fresh basil and serve immediately with crusty bread or over pasta.