Scallops in Sage Cream
TOTAL TIME: Prep/Total Time: 20 min.
YIELD: 4 servings.
I wanted to show off the ocean freshness of the scallops I bought on the dock from a local fisherman, so I used basic ingredients to showcase them. With sage and shallots, this is the best cream sauce for scallops I've found. —Joan Churchill, Dover, New Hampshire
Ingredients
-
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
Directions
-
1.
Sprinkle scallops with salt and pepper. In a large skillet, cook scallops in 2 tablespoons oil until firm and opaque, 1-1/2-2 minutes on each side. Remove and keep warm.
-
2.
In the same skillet, saute shallots in remaining 1 tablespoon 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.
Nutrition Facts
1 serving: 408 calories, 28g fat (12g saturated fat), 117mg cholesterol, 441mg sodium, 9g carbohydrate (1g sugars, 0 fiber), 30g protein.
© 2024 RDA Enthusiast Brands, LLC