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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
  • Total Time
    Prep/Total Time: 20 min.
  • Makes
    2 servings


  • 3/4 pound sea scallops
  • 1/8 teaspoon salt
  • Dash pepper
  • 2 tablespoons olive oil, divided
  • 1/4 cup chopped shallots
  • 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.
Nutrition Facts
1 each: 421 calories, 29g fat (11g saturated fat), 110mg cholesterol, 439mg sodium, 9g carbohydrate (1g sugars, 0 fiber), 30g protein.

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  • geipa
    Apr 1, 2017

    Wonderful recipe. Loved it and served it over angel-hair pasta. Will definitely make again. Thanks for the recipe.

  • Corwin44
    Feb 12, 2017

    I love scallops so any recipe that stars this delicious shellfish is probably going to be a winner with mean. This was no different. I savored this yummy dish. We had it over fresh fettuccine noodles that I bought in the refrigerator section of my grocery store. Although my favorite way to have scallops is in a butter wine sauce with wilted spinach and balsamic reduction. I would eat this again, but probably won't be making it again. Only because I prefer my "go to" scallop recipe.

  • jenbrinser
    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.

  • gratesmile
    Jun 20, 2012

    AMAZING !! So quick and so very delish YUMO

  • mochiemom
    Feb 26, 2012

    No comment left

    Feb 21, 2012

    No comment left

  • Toni51
    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.

  • DCHeilman
    Feb 14, 2012

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

  • iteach5
    Feb 14, 2012

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

  • troublebird
    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!!!