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Scallops in Sage Cream for Two Recipe

Scallops in Sage Cream for Two Recipe

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. YIELD:2 servings


  • 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


  • 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.

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.

Reviews for Scallops in Sage Cream for Two

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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."

Reviewed Jun. 20, 2012

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

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."

Reviewed Feb. 14, 2012

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

Reviewed Feb. 14, 2012

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

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!!!"

Reviewed Feb. 11, 2012

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

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."

Reviewed Dec. 17, 2010

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

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Wine Pairings

Light-Bodied White Wine

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