Creamy Tuscan Garlic Butter Salmon & Scallops

Tuscan salmon and scallops pairs seared seafood with a garlic Parmesan cream sauce containing sun-dried tomatoes and baby spinach. The salmon and scallops cook before the sauce, then return briefly to warm through. This keeps the seafood from simmering for the entire time it takes to soften tomatoes, melt cheese, and wilt greens.

Drain the tomatoes, grate the Parmesan, and wash and dry the spinach before starting. The sauce comes together quickly once the seafood leaves the skillet. Jump to the recipe card for the original quantities and full cooking sequence.

Ingredients for Tuscan Salmon and Scallops

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

Seafood and sauce preparation

Use salmon portions of similar thickness when possible. Remove any firm side muscle from the scallops and blot both seafoods dry. Thaw frozen seafood in the refrigerator before cooking. A dry surface promotes browning, while water carried into the skillet can make the fish and scallops steam.

The sun-dried tomatoes are the oil-packed type, drained and sliced into strips. Their concentrated flavor seasons the cream without needing a long tomato-simmering stage. Low-sodium broth makes salt easier to control once Parmesan is added. Keep fresh basil for the final garnish rather than cooking it throughout the sauce.

How to Make Tuscan Salmon and Scallops

1. Season and sear the salmon

Season the dry salmon and scallops with Italian seasoning, garlic powder, kosher salt, and pepper. Heat the olive oil over medium-high heat in a large skillet. Sear the salmon flesh side down for about four minutes, then turn and cook another 3–4 minutes, adjusting for thickness.

Check the thickest part of the salmon reaches 145°F (63°C), following FDA cooking guidance. Transfer cooked portions to a clean plate. Use a wide spatula to support the fish, and avoid turning it repeatedly once the flesh begins to flake.

2. Sear the scallops separately

Add the scallops to the hot skillet with room between them. Sear for about one and a half minutes per side, extending the time when larger scallops need it. The surfaces should become golden and the centers should be opaque and firm. Transfer them to the plate with the cooked salmon while you build the sauce.

3. Cook the garlic and tomatoes

Reduce the heat to medium and melt the butter. Add minced garlic and the drained sun-dried tomatoes. Sauté for about one minute, stirring so the garlic does not scorch in hot spots. The tomatoes should become fragrant and flexible without being cooked down into a paste.

4. Make the Parmesan cream sauce

Pour in the broth and heavy cream. Bring to a gentle simmer for about three minutes, stirring around the edges of the skillet. Whisk in the grated Parmesan gradually until melted. Keep the sauce below a hard boil, which can reduce it too quickly and make the cheese difficult to incorporate smoothly.

5. Wilt spinach and return seafood

Add the baby spinach and stir for about 1–2 minutes, just until wilted. Return the cooked salmon and scallops, spooning sauce over them to warm through. Handle the salmon gently and avoid pressing the scallops into the sauce with force. Finish with chopped basil and serve with lemon wedges.

Tips for Sauce and Timing

Prepare pasta, rice, or bread before the seafood skillet reaches its final stage. The sauce coats best while hot, and the seafood benefits from being served promptly. If the skillet cannot hold all the pieces comfortably, use a serving dish and spoon the sauce over the cooked seafood instead of crowding it back into the pan.

If spinach carries rinse water, dry it before adding so the cream sauce is not diluted. Add Parmesan gradually and taste before using extra salt. Sun-dried tomatoes and cheese both contribute a savory, salty element that varies by brand. Optional lemon at the table can brighten a portion without changing the entire sauce.

Serving and Leftovers

Crusty bread or pasta catches the sauce, while a green salad provides a lighter texture alongside it. For another salmon-and-seafood skillet, see creamy garlic butter salmon and shrimp. For a butter sauce without cream, try garlic butter lobster and scallops.

Refrigerate leftovers promptly in shallow covered containers and reheat to 165°F throughout. Use gentle heat and avoid repeated reheating, which changes the seafood texture further. Cream sauce can thicken or separate after chilling; this dish has its smoothest texture when served directly after cooking.

Frequently Asked Questions

Tuscan Salmon and Scallops Recipe Card