Name: Creamy Tuscan Scallop, Spinach & Tomato Sauté with Roasted Potatoes
Cook time: 40 min
Total time: 40 min
Yield: Serves 6
Ingredients: 1 ½ (142 g) pkgs baby spinach; 1 small pkg fresh basil; 6 cloves garlic; 1 ½ small pkgs grape tomatoes; 355 ml heavy whipping cream; 1.02 kg new potatoes; 85 g Parmesan cheese; 1.02 kg sea scallops; 1 ½ medium yellow onions; black pepper; extra virgin olive oil; Italian seasoning; salt

Creamy Tuscan Scallop, Spinach & Tomato Sauté with Roasted PotatoesCreamy Tuscan Scallop, Spinach & Tomato Sauté with Roasted Potatoes — a 40-minute dinner recipe with 13 ingredients, serving 6.Ingredients

1 ½ (142 g) pkgs baby spinach

1 small pkg fresh basil

6 cloves garlic

1 ½ small pkgs grape tomatoes

355 ml heavy whipping cream

1.02 kg new potatoes

85 g Parmesan cheese

1.02 kg sea scallops

1 ½ medium yellow onions

black pepper

extra virgin olive oil

Italian seasoning

salt

Instructions

Preheat oven to 230°C (450°F).

Wash and dry the fresh produce. (Skip the spinach if it came pre-washed.)

Halve potatoes. Transfer to a large baking sheet pan, drizzle with oil, and season with spices; stir to coat and spread out in an even layer.

Place baking sheet in the oven (it doesn't have to be fully heated) and bake, stirring halfway through, until potatoes are golden and fork-tender, about 25 minutes. Remove from oven.

Meanwhile, peel, halve, and small dice onions. Peel and mince garlic. Place both in a medium bowl.

Halve grape tomatoes. Add to the bowl with the onion and garlic.

When the potatoes have about 15 minutes left, preheat a large pot over medium-high heat.

Once the pot is hot, add oil and swirl to coat the bottom. Add onion, garlic, and tomatoes; cook, stirring occasionally, until softened, 4-5 minutes. (Reserve bowl for the next step.)

Meanwhile, finely grate Parmesan. Place in the reserved bowl, setting aside a small handful for serving.

Pick basil leaves off the stems, roll up crosswise, and thinly slice into ribbons. Add to the bowl with the Parmesan.

When the onion and tomato are done, add spinach to the pot in handfuls, waiting for it to wilt slightly before adding the next handful.

Add Parmesan, basil, cream, salt, and pepper to the pot. Continue to cook, stirring occasionally, until the cheese is melted and sauce is combined, 2-3 minutes.

While the sauce is cooking, pat the scallops dry with paper towels and place on a plate; season with salt and pepper on both sides.

Add scallops to the pot with the sauce and gently stir to coat. Cook, stirring occasionally, until opaque, 6-7 minutes. Remove from heat.

To serve, divide creamy scallop sauté and potatoes between plates or bowls. Top with reserved Parmesan and enjoy!

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