Adapted from tasteofhome.com
pounds sea scallops
tablespoons olive oil, divided
cup chopped shallots
cup heavy whipping cream
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.