Scallops In Sage Cream

By Side Passion

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
• 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.

Preparation

Step 1

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.