Scallops in Sage Cream 1 ½ lbs. sea scallops
¼ t. salt and pepper
3 T. olive oil, divided
½ cup chopped shallots
¾ cup heavy whipping cream
6 fresh sage leaves, thinly sliced
Hot cooked pasta, optional
¼ t. salt and pepper
3 T. olive oil, divided
½ cup chopped shallots
¾ cup heavy whipping cream
6 fresh sage leaves, thinly sliced
Hot cooked pasta, optional
Sprinkle scallops with salt and pepper. In a large skillet, sauté scallops in 2 T. oil for 2 minutes on each side. Remove and keep warm. In the same skillet, sauté shallots in remaining oil until tender. Add cream, bring to a boil. Cook and stir for 30 seconds until slightly thickened. Return scallops to the pan, heat through. Stir in sage. Serve with pasta if desired.
