SCALLOPS IN SAGE CREAM

Scallops in Sage Cream image

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

Provided by Taste of Home

Categories Dinner

Time 20m

Yield 4 servings.

Number Of Ingredients 8

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

Steps:

Sprinkle scallops with salt and pepper. In a large skillet, cook scallops in 2 tablespoons 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 : Calories 408 calories, Fat 28g fat (12g saturated fat), Cholesterol 117mg cholesterol, Sodium 441mg sodium, Carbohydrate 9g carbohydrate (1g sugars, Fiber 0 fiber), Protein 30g protein.