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Scallops in Sage Cream Recipe
Scallops in Sage Cream Recipe photo by Taste of Home
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Scallops in Sage Cream Recipe

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4.5 11 13
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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.
TOTAL TIME: Prep/Total Time: 20 min.
MAKES:4 servings
TOTAL TIME: Prep/Total Time: 20 min.
MAKES: 4 servings

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

Nutritional Facts

1 each: 408 calories, 28g fat (12g saturated fat), 117mg cholesterol, 441mg sodium, 9g carbohydrate (1g sugars, 0 fiber), 30g protein.

Directions

  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.
  2. 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.
  3. Return scallops to the pan; heat through. Stir in sage. Serve with pasta if desired. Yield: 4 servings.
Originally published as Scallops in Sage Cream in Taste of Home December/January 2010, p36

Light-Bodied White Wine

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


Reviews for Scallops in Sage Cream

AVERAGE RATING
(13)
RATING DISTRIBUTION
5 Star
 (10)
4 Star
 (1)
3 Star
 (0)
2 Star
 (1)
1 Star
 (1)
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MY REVIEW
annrms User ID: 2649709 255360
Reviewed Oct. 13, 2016

"We also used bay scallops out of preference. I doubled the sauce and used half cream and half Greek yogurt. I served this goodness over spaghetti squash. Will definitely make this again!"

MY REVIEW
catlovesbooks User ID: 4808399 164909
Reviewed Mar. 26, 2012

"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!"

MY REVIEW
corinelangevin User ID: 6341894 144575
Reviewed Nov. 14, 2011

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

MY REVIEW
time2cook User ID: 1877649 125099
Reviewed Jun. 24, 2011

"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."

MY REVIEW
MaryLou2004 User ID: 5492918 105691
Reviewed May. 9, 2011

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

MY REVIEW
PSL Brian User ID: 5734295 114450
Reviewed Feb. 26, 2011

"Great. Definetly making this again"

MY REVIEW
Olymann User ID: 5363197 99569
Reviewed Jan. 26, 2011

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

MY REVIEW
rdallas05 User ID: 5526992 182346
Reviewed Jan. 22, 2011

"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..."

MY REVIEW
obxgoer User ID: 2649993 164898
Reviewed Dec. 29, 2010

"Just wonderful. Even my teenagers love it!"

MY REVIEW
mdubois User ID: 2195729 182527
Reviewed May. 20, 2010

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

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