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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.
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