I wanted to show off the ocean freshness of the scallops I bought on the dock from a local fisherman, so I used basic ingredients to showcase them. With sage and shallots, this is the best cream sauce for scallops I've found. —Joan Churchill, Dover, New Hampshire
Scallops in Sage Cream
Scallops in Sage Cream
Prep Time
10 min
Cook Time
10 min
Yield
4 servings
Ingredients
- 1-1/2 pounds sea scallops
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 3 tablespoons olive oil, divided
- 1/2 cup chopped shallots
- 3/4 cup heavy whipping cream
- 6 fresh sage leaves, thinly sliced
- Hot cooked pasta, optional
Directions
- Sprinkle scallops with salt and pepper. In a large skillet, cook scallops in 2 tablespoons oil until firm and opaque, 1-1/2-2 minutes on each side. Remove and keep warm.
- In the same skillet, saute shallots in remaining 1 tablespoon oil until tender. Add cream; bring to a boil. Cook and stir for 30 seconds or until slightly thickened.
- Return scallops to the pan; heat through. Stir in sage. Serve with pasta if desired.
Nutrition Facts
1 serving: 408 calories, 28g fat (12g saturated fat), 117mg cholesterol, 441mg sodium, 9g carbohydrate (1g sugars, 0 fiber), 30g protein.
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