SCALLOPS IN SAGE CREAM
Found this in Taste of Home magazine and tweeked it to our liking. A simple, easy and delicious meal served over pasta or even rice.
Provided by mama smurf
Categories < 30 Mins
Time 20m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Sprinkle scallops with salt and pepper. In a large skillet saute scallops in 2 tablespoons oil for 1 1/2 to 2 minutes per each side or until firm and opaque.
- Remove from pan and keep warm.
- In the same skillet add the rest of the oil and red pepper flakes and add the shallots, garlic and mushrooms. Cook until tender.
- Add the cream and bring to a boil and add the sherry. Cook and stir til thickened.
- Add the scallops back the the pan and heat through. Stir in sage.
- Serve over hot pasta or rice.
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