@foodandperfumelover: Pan-seared golden salmon fillets and caramelized sea scallops smothered in a rich, velvety garlic parmesan cream sauce bursting with sweet sun-dried tomatoes and fresh baby spinach. Prep time: 15 mins | Cook time: 20 mins | Total time: 35 mins | Servings: 4 Ingredients: For the Pan-Seared Seafood: • 4 fresh salmon fillets (approx. 6 oz each) • 1/2 lb large sea scallops, side muscles removed and patted dry • 2 tbsp olive oil • 1 tsp Italian seasoning • 1/2 tsp garlic powder • 1/2 tsp kosher salt • 1/4 tsp freshly cracked black pepper For the Tuscan Cream Sauce: • 3 tbsp unsalted butter • 5 cloves garlic, finely minced • 1/2 cup sun-dried tomatoes in oil, drained and julienned • 1 cup heavy cream • 1/2 cup low-sodium chicken or seafood broth • 1/2 cup freshly grated Parmigiano-Reggiano cheese • 2.5 cups fresh baby spinach • 1 tbsp fresh basil, chopped • Fresh lemon wedges, for serving Instructions: Pat salmon fillets and scallops thoroughly dry with paper towels. Season both sides with Italian seasoning, garlic powder, kosher salt, and black pepper. Heat olive oil in a large skillet over medium-high heat until shimmering. Add salmon flesh-side down and sear for 4 minutes until deeply golden; flip and cook for 3–4 minutes until cooked through. Transfer salmon to a plate. In the same hot skillet, sear scallops for 1.5 minutes per side until golden brown on top and bottom. Transfer to the plate with the salmon. Reduce skillet heat to medium. Melt butter, add minced garlic and sun-dried tomatoes, sautéing for 1 minute until fragrant. Pour in chicken broth and heavy cream, bringing to a gentle simmer for 3 minutes until slightly thickened. Whisk in grated parmesan cheese until melted and silky, then add baby spinach and simmer for 1–2 minutes until wilted. Return seared salmon and scallops to the skillet, spooning the rich cream sauce over the seafood to warm through. Garnish with chopped fresh basil and serve immediately with crusty bread or over pasta. Pro Tip: Patting scallops and salmon completely dry before searing is essential for developing a crisp, caramelized crust without steaming in the pan. #tuscansalmon #salmon #seafood #DinnerIdeas

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Monday 24 August 2026 21:31:37 GMT