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Scallops in Sage Cream for Two

I didn't want to hide the ocean freshness of the scallops I bought on the dock from a local fisherman, so I used simple but perfect ingredients to showcase them. —Joan Churchill, Dover, New Hampshire
  • Total Time
    Prep/Total Time: 20 min.
  • Makes
    2 servings

Ingredients

  • 3/4 pound sea scallops
  • 1/8 teaspoon salt
  • Dash pepper
  • 2 tablespoons olive oil, divided
  • 1/4 cup chopped shallots
  • 1/3 cup heavy whipping cream
  • 3 fresh sage leaves, thinly sliced
  • Hot cooked pasta, optional

Directions

  • Sprinkle scallops with salt and pepper. In a large skillet, saute scallops in 1 tablespoon oil for 1-1/2 to 2 minutes on each side or until firm and opaque. Remove and keep warm.
  • In the same skillet, saute shallots in remaining 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 each: 421 calories, 29g fat (11g saturated fat), 110mg cholesterol, 439mg sodium, 9g carbohydrate (1g sugars, 0 fiber), 30g protein.

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