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Scallops in Sage Cream Recipe

Scallops in Sage Cream Recipe photo by Taste of Home

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“I didn’t want to hide the ocean freshness of the scallops I bought on the dock from a local fisherman, so I used simple but perfect ingredients to showcase them.” —Joan Churchill, DOVER, NH.

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Scallops in Sage Cream Recipe

Prep/Total Time: 20 min.

Yield: 4 Servings

10 10 20

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

Directions

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. Yield: 4 servings.

Cooking for 2: Scallops in Sage Cream for Two

Nutritional Facts 1 serving (calculated without pasta) equals 408 calories, 28 g fat (12 g saturated fat), 117 mg cholesterol, 441 mg sodium, 9 g carbohydrate, trace fiber, 30 g protein.

Originally published as Scallops in Sage Cream in Taste of Home December/January 2010, p36

Shallot Substitutions

Shallots are part of the onion family and have a mild onion-garlic flavor. 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.

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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Reviews for Scallops in Sage Cream

Scallops in Sage Cream

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Reviewed on Mar. 26, 2012 by catlovesbooks

This was delicious! Normally, I am not a big fan of scallops, but these were great. I actually used bay instead of sea scallops, because they were MUCH cheaper, and if you just cook them a little less, the recipe still works. The light sauce accents the scallops perfectly!

Reviewed on Nov. 14, 2011 by corinelangevin

I have made this several times. The whole family loves it! I love the ease of making this, fabulous dinner!

Reviewed on Jun. 24, 2011 by time2cook

Good, didn't have any fresh sage, so used dried. Needed a little extra salt and pepper, but was good. Also used a tiny bit of butter in the sauce to make it a bit creamier.

Reviewed on May. 09, 2011 by MaryLou2004

This was fantastic!!! I substituted onions for shallots & added garlic.

Reviewed on Feb. 26, 2011 by PSL Brian

Great. Definetly making this again

Reviewed on Jan. 26, 2011 by Olymann

I will try once more. However the sage s way too strong.

Reviewed on Jan. 22, 2011 by rdallas05

I did not like this recipe at all. The sage over powered the oily cream sauce. If you like any kind of spice to your food, don't make this. It just didn't have any flavor to me. $30 in scallops down the drain...

Reviewed on Dec. 29, 2010 by obxgoer

Just wonderful. Even my teenagers love it!

Reviewed on May. 20, 2010 by mdubois

I have already made this recipe 4 times since it came out in late 2009. It is a hit with everyone.

Reviewed on Dec. 16, 2009 by 1993Mrssmitty

I would definitely make this again.