Step 1

The first thing you want to do is make sure your scallops are thoroughly dry. Patting them with paper towels removes any excess moisture, which helps them get that lovely golden-brown crust when searing. If the scallops are too wet, they’ll steam instead of sear, and you’ll miss out on that crispy goodness.

Step 2

Heat the oil in your skillet over medium-high heat until it’s hot and shimmering. Lay the scallops in a single layer and season them with a pinch of salt and pepper. Cook for 2-3 minutes without moving them—this is key! When they’ve developed a golden crust, flip them and cook for another 2 minutes until they’re just cooked through. Remove them from the pan and set them aside.

Step 3

In the same pan, melt the butter and sauté your onions until they’re soft and translucent. Add the garlic, letting it cook for about 30 seconds until fragrant (but don’t let it burn!). If you’re using wine, pour it in now and let it reduce by half. This step adds depth to the sauce and helps deglaze the pan, getting all those delicious browned bits from the scallops mixed into the sauce.

Step 4

Stir in the sun-dried tomatoes, letting them cook for a minute to release their flavors. Then, reduce the heat to low and pour in your cream. Stir it gently, letting it come to a simmer. This is where the magic happens—the cream will thicken slightly, creating that velvety base for the sauce.

Step 5

Now, toss in your spinach and stir until it wilts down into the sauce. Sprinkle in the parmesan and let it melt completely, making the sauce even creamier. Taste the sauce and adjust the seasoning with more salt and pepper if needed.

Step 6

Once your sauce is ready, take the pan off the heat and gently add the scallops back in, along with any juices they’ve released. Stir them through the sauce just enough to coat them—don’t overdo it, or the scallops might lose their crispiness.