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Creamy-Tuscan-Garlic-Butter-Salmon-Scallops-skillet

Creamy Tuscan Garlic Butter Salmon & Scallops

This creamy Tuscan garlic butter salmon and scallops combines golden pan-seared salmon fillets and caramelized sea scallops with a rich garlic Parmesan cream sauce, sun-dried tomatoes, fresh spinach, and basil. It is an elegant seafood skillet dinner with bold, comforting flavor.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Italian-Inspired, Tuscan-Inspired
Calories: 760
Ingredients Equipment Method Notes

Ingredients
  

  • 4 fresh salmon fillets, about 6 oz each
  • 1/2 lb large sea scallops, side muscles removed and patted dry
  • 2 tbsp olive oil
  • 1 tsp Italian seasoning
  • 1/2 tsp garlic powder
  • 1/2 tsp kosher salt
  • 1/4 tsp freshly cracked black pepper
  • 3 tbsp unsalted butter
  • 5 cloves garlic, finely minced
  • 1/2 cup sun-dried tomatoes in oil, drained and julienned
  • 1 cup heavy cream
  • 1/2 cup low-sodium chicken or seafood broth
  • 1/2 cup Parmigiano-Reggiano cheese, freshly grated
  • 2.5 cups fresh baby spinach
  • 1 tbsp fresh basil, chopped
  • Fresh lemon wedges, for serving

Equipment

  • large skillet
  • Tongs or fish spatula
  • whisk
  • Plate For holding the seared salmon and scallops
  • Paper towels For drying the seafood before searing

Method
 

  1. Pat salmon fillets and scallops thoroughly dry with paper towels. Season both sides with Italian seasoning, garlic powder, kosher salt, and black pepper.
  2. 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. 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. Reduce skillet heat to medium. Melt butter, add minced garlic and sun-dried tomatoes, sautéing for 1 minute until fragrant.
  5. Pour in chicken broth and heavy cream, bringing to a gentle simmer for 3 minutes until slightly thickened.
  6. Whisk in grated Parmesan cheese until melted and silky, then add baby spinach and simmer for 1 to 2 minutes until wilted.
  7. 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.

Notes

Pat both the salmon and scallops thoroughly dry before seasoning so they develop a crisp, caramelized crust instead of steaming.
Sear the salmon flesh-side down first until deeply golden before flipping.
Cook the scallops in the hot skillet only until golden on both sides so they stay tender.
Reduce the skillet heat before adding the butter, garlic, and sun-dried tomatoes.
Keep the cream sauce at a gentle simmer so it thickens smoothly.
Whisk in the Parmesan until fully melted before adding the spinach.
Serve immediately with crusty bread or over pasta.