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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
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âI didnât want to hide the ocean freshness of the scallops I bought on the dock from a local fisherman, so I used simple but perfect ingredients to showcase them.â âJoan Churchill, DOVER, NH. 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 |
Directions:
1. 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.
2. 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.
3. Return scallops to the pan; heat through. Stir in sage. Serve with pasta if desired. Yield: 4 servings.
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