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Scallops in Sage Cream

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
  • Total Time
    Prep/Total Time: 20 min.
  • Makes
    4 servings


  • 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


  • Sprinkle scallops with salt and pepper. In a large skillet, cook scallops in 2 tablespoons 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 serving: 408 calories, 28g fat (12g saturated fat), 117mg cholesterol, 441mg sodium, 9g carbohydrate (1g sugars, 0 fiber), 30g protein.

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Average Rating:
  • justmbeth
    Mar 30, 2020

    Wonderful! I was careful to cook the scallops to 125 to 130 degrees so they would not be overcooked.

  • annrms
    Oct 13, 2016

    We also used bay scallops out of preference. I doubled the sauce and used half cream and half Greek yogurt. I served this goodness over spaghetti squash. Will definitely make this again!

  • debten
    Aug 23, 2012

    No comment left

  • catlovesbooks
    Mar 26, 2012

    This was delicious! Normally, I am not a big fan of scallops, but these were great. I actually used bay instead of sea scallops, because they were MUCH cheaper, and if you just cook them a little less, the recipe still works. The light sauce accents the scallops perfectly!

  • corinelangevin
    Nov 14, 2011

    I have made this several times. The whole family loves it! I love the ease of making this, fabulous dinner!

  • annepaulette
    Aug 15, 2011

    No comment left

  • time2cook
    Jun 24, 2011

    Good, didn't have any fresh sage, so used dried. Needed a little extra salt and pepper, but was good. Also used a tiny bit of butter in the sauce to make it a bit creamier.

  • MaryLou2004
    May 9, 2011

    This was fantastic!!! I substituted onions for shallots & added garlic.

  • PSL Brian
    Feb 26, 2011

    Great. Definetly making this again

  • Jenny43
    Jan 28, 2011

    No comment left