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Creamy Tuscan Scallops
Ingredients
  • 28 oz (800 g) scallops
  • 2 tablespoons salted butter
  • 4 cloves garlic, finely diced
  • 1 small yellow onion, diced
  • ½ 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 ¾ cups heavy cream (or half and half) SEE NOTES
  • Salt and pepper, to taste
  • 3 cups baby spinach leaves, washed
  • ½ cup fresh grated Parmesan cheese
  • 2 teaspoons dried Italian herbs
  • 1 tablespoon fresh parsley, chopped
Steps
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