Scallops in Sage Cream

By á-4326

Ingredients

• 1 1/2 lbs. sea scallops
• 1/4 tsp salt
• 1/8 tsp pepper
• 3 tbsp. olive oil, divided
• 1/2 cup chopped shallots
• 3/4 cup heavy whipping cream
• 6 frsh sage leaves, thinly sliced
• Hot cooked pasta, optional

Preparation

Step 1

Sprinkle scallops with salt & pepper. In a large skillet, saute scallops in 2 tbsp oil for 1 1/2 to 2 minutes on each side or until firm and opaque. Remove and keep warm. In 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.