Tuscan Scallops

This creamy Scallops dish can be served in many ways. We put ours over pasta, but you can have it over rice, vegetables, plain, or any way you prefer.

(Serves 2)


  • 1/2 lb. Sea Scallops
  • 2 tbsp. Butter
  • 1/2 tsp. Garlic (minced)
  • 1/2 c. Chicken Broth
  • 1/2 c. Light Cream
  • 1/4 c. Sun Dried Tomatoes (sliced into thin strips)
  • 1 tsp. Basil
  • 1 tsp. Oregano
  • 3/4 c. Parmesan Cheese
  • Salt and Pepper (to preference)


  1. Rinse the scallops and pat dry with a paper towel.
  2. Sprinkle the scallops on both sides with salt and pepper (to preference)
  3. Place a pan over a medium to high heat. Add 1 tbsp. Butter.
  4. Once the butter is mostly melted, add the scallops. Cook the scallops on each side for 2-3 minutes (until brown on each side).
  5. Remove the scallops from the pan and set aside.
  6. Add the remaining butter to the pan.
  7. Add minced garlic to the pan and cook until fragrant, stirring occasionally so it doesn’t burn.
  8. Add the broth, light cream, and sun dried tomatoes to the pan. Stir and let cook for a few minutes until it starts to boil.
  9. Add the Parmesan cheese to the pan, and stir until it is dissolved. Add the oregano and basil. Let sit until it begins to bubble.
  10. Return the scallops to the pan and stir until they are coated in the sauce. Reduce the heat to low, and let the sauce and scallops cooke for 2-3 minutes (enough to warm the scallops).
  11. Plate, serve, and enjoy!
The Gluten-Free Gal’s Guide Tuscan Scallops