Menu

Scallops in Sage Cream

Add a Review
Total Time
Prep/Total Time: 20 min.

By Taste Of Home Editorial Team

Recipe by Joan Churchill, Dover, New Hampshire

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Dec. 31, 2022

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

Test Kitchen Approved

Scallops in Sage Cream

0 | 0 Reviews Add your review
Yield: 4 servings
Prep: 10 min
Cook: 10 min
Save Saved Saving print

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
Text Ingredients

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.
Loading Popular in the Community
Loading Reviews