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Scallops in Sage Cream for Two

 Scallops in Sage Cream for Two
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
2 ServingsPrep/Total Time: 20 min.


  • 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


  • 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.
  • 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: 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.
Wine: Light-Bodied White Wine: Enjoy this recipe with a

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Scallops in Sage Cream for Two (continued)

Wine (continued)
light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.