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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, New Hampshire
This recipe is:
Quick
Nutritional Facts 5 scallops with 3 tablespoons sauce equals 421 calories, 29 g fat (11 g saturated fat), 110 mg cholesterol, 439 mg sodium, 9 g carbohydrate, trace fiber, 30 g protein.
Originally published as Scallops in Sage Cream for Two in Taste of Home December/January 2010
Shallot SubstitutionsShallots 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.
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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Reviewed on May. 19, 2013 by jenbrinser
I could not believe how easy this recipe was. So very delicious and light. Will absolutely make this again, but without the pasta, only because it made it too filling. Next time with a light salad and maybe grilled asparagus.
Reviewed on Jun. 20, 2012 by gratesmile
AMAZING !! So quick and so very delish YUMO
Reviewed on Feb. 19, 2012 by Toni51
I fully expected to love this, just by reading the ingredients. It was very good but not great. I place most of the blame for that on my husband, who accidentally bought bay scallops instead of sea scallops. :-( I will definitely try again using sea scallops, and might switch to a light cream rather than heavy next time ... the sauce did seem a bit heavy. Thanks for the recipe!iteach5 ... I assumed that 3 fresh sage meant 3 whole sage leaves.
I fully expected to love this, just by reading the ingredients. It was very good but not great. I place most of the blame for that on my husband, who accidentally bought bay scallops instead of sea scallops. :-( I will definitely try again using sea scallops, and might switch to a light cream rather than heavy next time ... the sauce did seem a bit heavy. Thanks for the recipe!
iteach5 ... I assumed that 3 fresh sage meant 3 whole sage leaves.
Reviewed on Feb. 14, 2012 by DCHeilman
Easy and so much flavor! Definitely making this again, and soon! (just doubled for 4!)
Reviewed on Feb. 14, 2012 by iteach5
Question: Does "3 fresh sage" mean 3 whole sage leaves?
Reviewed on Feb. 11, 2012 by troublebird
Absolutely to die for recipe. I have made this several times and it is delicious. If you can afford it, get day boat scallops instead of all others - they will not shrink in size and are so worth the extra cost. Everyone who I have shared this recipe with says it is wonderful. As a matter of fact my husband and I had already decided to make this dish tonight and when I opened up my email I saw that TOH featured it again. GREAT RECIPE!!!
Reviewed on Feb. 11, 2012 by Bray0914
I love the way you think! The scallops are fantastic!
Reviewed on Feb. 11, 2012 by barsto
I've used this recipe since it first appeared in TOH. It's absolutely delicious and has become a family favoite. Occasionally I add a few mushrooms to the sauce.
Reviewed on Dec. 17, 2010 by taste9989
This was VERY good and easy. Thanks for the recipe!
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