Scallops In Sage Cream

Scallops In Sage Cream

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  • Prep Time


  • Total Time


  • Servings



  • 1-½

    pounds sea scallops

  • ¼

    teaspoon salt

  • teaspoon pepper

  • 3

    tablespoons olive oil, divided

  • ½

    cup chopped shallots

  • ¾

    cup heavy whipping cream

  • 6

    fresh sage leaves, thinly sliced

  • Hot cooked pasta, optional

  • In place of 3 to 4 shallots, use 1 medium onion plus a pinch of garlic powder or (if you like the taste of garlic) 1 minced garlic clove.


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.


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