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Creamy Garlic Butter Tuscan Scallops 

This recipe goes out to my friend, Stacy B. who inspired me to do a little research on this recipe that she posted on facebook.  Being a family who loves scallops, it didn't take much to convince me to see how this would turn out.  A couple of recommendations that I would add to the original recipe she shared will be listed below in the direction section.  Creating a reduction sauce for this recipe and reserving the liquids to make a rich and creamy sauce is key.  
Serves: You can double this and even triple this to feed more people.  Look at your ravioli package for serving sizes.
PREP: 10 MINS
COOK: 15 MINS
TOTAL: 25 MINS
  
Cannabis Infusion Options: 
  • Canna-butter would be the best option in this recipe, you can increase the amount depending on your tolerance and the potency you desire
  • ​If you have canna-oil, you can add the desired amount to the heavy cream, half and half, or a creamy plant-based milk 
The Stuff You'll Need:​
  • 28 oz (800 g) scallops
  • 2 tablespoons salted butter
  • 4 cloves garlic, finely diced
  • 1 small yellow onion, diced
  • 1/2 cup white wine (OPTIONAL)
  • 5 oz (150 g) jarred sun dried tomato strips in oil, drained (reserve 1 teaspoon of the jarred oil for cooking)
  • 1 3/4 cups heavy cream (or half and half) 
  • Salt and pepper, to taste
  • 3 cups baby spinach leaves, washed
  • 1/2 cup fresh grated Parmesan cheese
  • 2 teaspoons dried Italian herbs
  • 1 tablespoon fresh parsley, chopped
Pay Attention to the Directions:
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  • Thoroughly pat scallops dry with paper towels.
 
  • Heat olive oil in a large pan or cast-iron skillet (my preference) over medium-high heat until hot and sizzling. Add the scallops in a single layer without over-crowding the pan (work in batches if needed). 
 
  • Season with salt and pepper to taste and heat for 2-3 minutes on one side (until a golden crust forms underneath), then flip and heat again for 2 minutes until crisp, lightly browned and cooked through (opaque). Remove from skillet and transfer to a plate.
 
  • Melt butter in the pan. Sauté onion until soft (about 4 minutes). Add in the garlic and sauté until fragrant (30 seconds). Pour in the white wine (if using), and allow to reduce to half, while scraping any bits off of the bottom of the pan. Add the sun dried tomatoes and cook for 1-2 minutes to release their flavors.  Creating this reduction sauce is going to make or break this recipe. Using a cast-iron pan is going to allow the bits to cook up and crisp so that you can scrape them up and add back into the sauce and other ingredients.  
 
  • Reduce heat to low-medium heat, add the heavy cream (or half and half or a plant-based milk) and bring to a gentle simmer, while stirring occasionally. Season with salt and pepper to your taste.  If you are worried about the calories and/or fat, using a low fat option of milk or cream is an option.  
 
  • Add in the spinach leaves and allow to wilt in the sauce, then add in the parmesan cheese. Allow sauce to simmer for a further minute until cheese melts through the sauce.
 
  • Stir in the herbs and take the pan off of the heart and add the scallops with their juices into the pan. Mix through slightly before serving.
 
  • Serve over pasta, rice, zoodles, cauliflower mash, cauliflower rice or steamed veggies.
 
Enjoy!

​​If serving with pasta: add in pasta cooked al dente along with 1/4 cup of reserved pasta water into the pan of shrimp once they are cooked. Gently mix through the sauce until combined. Serve immediately.

You can also add in shrimp or replace scallops with shrimp as shown below.