Scallops In Sage Cream Recipe

Name: Scallops In Sage Cream
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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)

Servings: persons

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)

1
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.
2
Remove from pan and keep warm.
3
In the same skillet add the rest of the oil and red pepper flakes and add the shallots, garlic and mushrooms. Cook until tender.
4
Add the cream and bring to a boil and add the sherry. Cook and stir til thickened.
5
Add the scallops back the the pan and heat through. Stir in sage.
6
Serve over hot pasta or rice.

296

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 1/2 lbs sea scallops, 1/4 teaspoon salt, 1/8 teaspoon black pepper, 1/4 red pepper flakes, and more.

Yes, Scallops In Sage Cream falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Scallops In Sage Cream

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