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Scallops in Sage Cream Recipe

Scallops in Sage Cream 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, NH.
TOTAL TIME: Prep/Total Time: 20 min. YIELD:4 servings


  • 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


  • 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.

Nutritional Facts

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

Reviews for Scallops in Sage Cream

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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!"

Reviewed Nov. 14, 2011

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

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."

Reviewed May. 9, 2011

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

Reviewed Feb. 26, 2011

"Great. Definetly making this again"

Reviewed Jan. 26, 2011

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

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..."

Reviewed Dec. 29, 2010

"Just wonderful. Even my teenagers love it!"

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."

Reviewed Dec. 16, 2009

"I would definitely make this again."

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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.