Back to Scallops in Sage Cream for Two

Print Options


Card Sizes

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 shallots
  • 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

1 each: 421 calories, 29g fat (11g saturated fat), 110mg cholesterol, 439mg sodium, 9g carbohydrate (1g sugars, 0 fiber), 30g protein.

Reviews for Scallops in Sage Cream for Two

Sort By :

Average Rating
geipa User ID: 8956666 264199
Reviewed Apr. 1, 2017

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

Corwin44 User ID: 7541400 261215
Reviewed 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 User ID: 4977308 110041
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."

gratesmile User ID: 5385704 211579
Reviewed Jun. 20, 2012

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

Toni51 User ID: 3872187 146386
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."

DCHeilman User ID: 6136732 187758
Reviewed Feb. 14, 2012

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

iteach5 User ID: 6124838 190834
Reviewed Feb. 14, 2012

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

troublebird User ID: 3843473 171568
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!!!"

Bray0914 User ID: 6230748 175701
Reviewed Feb. 11, 2012

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

barsto User ID: 4995537 146371
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."

taste9989 User ID: 1782341 187757
Reviewed Dec. 17, 2010

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

Loading Image