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

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4.5 9 11
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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
TOTAL TIME: Prep/Total Time: 20 min.
MAKES:2 servings
TOTAL TIME: Prep/Total Time: 20 min.
MAKES: 2 servings

Ingredients

  • 3/4 pound sea scallops
  • 1/8 teaspoon salt
  • Dash pepper
  • 2 tablespoons olive oil, divided
  • 1/4 cup chopped shallot
  • 1/3 cup heavy whipping cream
  • 3 fresh sage leaves, thinly sliced
  • Hot cooked pasta, optional

Nutritional Facts

1 each: 421 calories, 29g fat (11g saturated fat), 110mg cholesterol, 439mg sodium, 9g carbohydrate (1g sugars, 0 fiber), 30g protein.

Directions

  1. Sprinkle scallops with salt and pepper. In a large skillet, saute scallops in 1 tablespoon 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: 2 servings.
Originally published as Scallops in Sage Cream for Two in Taste of Home

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 for Two

AVERAGE RATING
(11)
RATING DISTRIBUTION
5 Star
 (9)
4 Star
 (1)
3 Star
 (0)
2 Star
 (1)
1 Star
 (0)
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MY REVIEW
jenbrinser User ID: 4977308 110041
Reviewed May. 19, 2013

"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."

MY REVIEW
gratesmile User ID: 5385704 211579
Reviewed Jun. 20, 2012

"AMAZING !! So quick and so very delish YUMO"

MY REVIEW
Toni51 User ID: 3872187 146386
Reviewed Feb. 19, 2012

"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."

MY REVIEW
DCHeilman User ID: 6136732 187758
Reviewed Feb. 14, 2012

"Easy and so much flavor! Definitely making this again, and soon! (just doubled for 4!)"

MY REVIEW
iteach5 User ID: 6124838 190834
Reviewed Feb. 14, 2012

"Question: Does "3 fresh sage" mean 3 whole sage leaves?"

MY REVIEW
troublebird User ID: 3843473 171568
Reviewed Feb. 11, 2012

"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!!!"

MY REVIEW
Bray0914 User ID: 6230748 175701
Reviewed Feb. 11, 2012

"I love the way you think! The scallops are fantastic!"

MY REVIEW
barsto User ID: 4995537 146371
Reviewed Feb. 11, 2012

"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."

MY REVIEW
taste9989 User ID: 1782341 187757
Reviewed Dec. 17, 2010

"This was VERY good and easy. Thanks for the recipe!"

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