Scallops in Sage Cream

READY IN: 20mins
Recipe by mama smurf

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.

Top Review by Chilicat

This was a very tasty dish! I used a mix of scallops and shrimp, which went very well with the cream and sage. Because DH is watching his carbs we didn't have this with pasta or rice, so I'll probably thicken up the sauce a bit the next time since it's rather thin on its own. As it was, though, DH slurped up the sauce like it was soup and left his plate spotless. Thanks for a great, easy seafood recipe!

Ingredients Nutrition

Directions

  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.

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