Tuscan Butter Scallops

Instructions

Pat scallops dry with paper towels; season both sides with salt. In a large skillet over medium heat, melt 2 tablespoons butter. Arrange scallops in an even layer in skillet and cook until golden brown on the bottom, about 3 minutes. Using tongs, flip and cook until opaque all the way through, about 2 minutes more. Transfer to a plate. In same skillet over medium heat, melt remaining 2 tablespoons butter. Cook onion, garlic, and a pinch of salt, stirring, until onion is translucent, about 5 minutes. Stir in basil and oregano and cook, stirring, until fragrant, about 1 minute. Add wine and bring to a simmer. Cook, stirring occasionally, until liquid is reduced by half, about 2 minutes. Add cherry tomatoes and cook until starting to burst. Add sun-dried tomatoes, cream, Parmesan, and a big pinch of pepper. Simmer, stirring occasionally, until Parmesan is melted, about 2 minutes; season with salt and pepper, if needed. Remove skillet from heat and add spinach. Stir until spinach is vibrant green and starting to wilt. Add scallops and any accumulated juices and gently stir to combine. Top with parsley.

• lb. sea scallops Notes: 1 1/2, thawed if frozen, side muscle removed
• kosher salt
• tbsp. unsalted butter Notes: 4, divided
• medium yellow onion Notes: 1, finely chopped
• garlic Notes: 4 cloves, finely chopped
• tsp. dried basil Notes: 1
• tsp. dried oregano Notes: 1
• dry white wine Notes: 1/2
• cherry tomatoes Notes: 1 1/2, halved
• jar sun-dried tomatoes Notes: 1, 7-oz., drained, cut into strips
• heavy cream Notes: 1
• finely grated Parmesan Notes: 1/2
• Freshly ground black pepper
• oz. baby spinach Notes: 5
• Chopped fresh parsley Notes: for serving