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Scallops in Sage Cream

 Scallops in Sage Cream
“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.
4 ServingsPrep/Total Time: 20 min.


  • 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


  • 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.
  • 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: 4 servings.
Nutritional Facts: 1 serving (calculated without pasta) equals 408 calories, 28 g fat (12 g saturated fat), 117 mg cholesterol, 441 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 (continued)

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