Best Scallops In Sage Cream Recipes

Scallops in Sage Cream image

Provided by mama smurf

Categories < 30 Mins

Time 20m

Yield 4 serving(s)

Number Of Ingredients 12

1 1/2 lbs sea scallops
1/4 teaspoon salt
1/8 teaspoon black pepper
1/4 red pepper flakes
3 tablespoons olive oil, divided
1/4 cup shallot, chopped
1/4 cup fresh mushrooms, sliced
1 garlic clove, minced
3/4 cup heavy cream
1/8 cup sherry wine
6 fresh sage leaves, thinly sliced
hot pasta (optional)

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.

Pan-Seared Sea Scallops With Browned Butter Sage image

Provided by MarthaStewartWanabe

Categories Savory

Time 20m

Yield 2 serving(s)

Number Of Ingredients 8

1 lb sea scallops, colossal (approximately 8 at 2 inches in diameter)
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon black pepper
2 tablespoons flour
1 tablespoon olive oil
2 tablespoons butter
1/4 cup sage, fresh, chiffonade (roll leaves into a bunch and chop into thin strips)

Steps:

With a paper towel, thoroughly dry all sides of scallops.
Season all sides of scallops evenly with garlic powder, onion powder and black pepper. Then evenly coat all sides with flour and pat of excess flour.
In an oven-safe skillet (cast iron preferred), heat olive oil over medium-high heat until glistening.
Add scallops. Cook for 3 - 5 minutes and turn over when bottom edges change color 1/4 of the way up, and seared side has turned paper bag brown.
Lower skillet to medium heat. Add butter to pan (being careful not to burn). When butter has melted and begins to foam, baste scallops with it for 1 - 3 minutes. (The butter will become amber in color. If it seems to be any darker than "amber", reduce heat a little.)
During the last one minute of cooking time, sprinkle fresh sage into butter and allow to crisp. Scallops are done when their sides are evenly white from top to bottom (no longer opaque) or internal temperature reaches 140°F.

Nutrition Facts : Calories 364.7, Fat 20, SaturatedFat 8.8, Cholesterol 85.1, Sodium 994.4, Carbohydrate 16.9, Fiber 2.1, Sugar 0.2, Protein 29