• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

The Midnight Baker

Easy to make main meal and dessert recipes.

  • Facebook
  • Instagram
  • Pinterest
  • RSS
  • Twitter
  • YouTube
  • Home
  • Recipes
  • Text Index
  • Subscribe
  • Recipe Box
  • About Me
    • Media/PR
    • Cookbooks
      • The Classic Slow Cooker
      • The Cupboard To Table Cookbook
    • Contact
    • Privacy
Home » Seafood » Scallops in Onion Sage Cream Sauce

Scallops in Onion Sage Cream Sauce

May 22, 2019 by Judith Hannemann

Pin
Share
Tweet
Share

As an Amazon Associate I earn from qualifying purchases.

Jump to Recipe Print Recipe

This scrumptious scallops dinner in a creamy onion sage sauce only sounds fancy. It’s very easy to make.

Scallops never tasted so good when you pair them with a creamy onion sage sauce.

Scallops As You’ve Never Tasted Them

This was a surprising change of pace for me. When I originally saw the recipe in a Taste of Home email, I wanted to try this ASAP.

I love scallops. However, I basically eat them pretty much the standard ways, which consist of searing them in a skillet, broiling them in butter or coating them with breadcrumbs and baking them.

This recipe got me out of my usual “scallop rut” and introduced me to a new way to prepare them.

Scallops never tasted so good when you pair them with a creamy onion sage sauce.

Scallops Won’t Break The Budget

I won’t lie; scallops are very expensive. The good news here is that because this recipe has a sauce with pasta, you can serve more people from a pound of scallops. It’s indulgent, but not quite as much as if you served them as the main part of the meal.

One of my stores sells scallop pieces. They are regular sea scallops but had the misfortune of not coming out of their shells whole when they were cut. These are sold at half the price of colossal sea scallops and work perfectly in this dish because they are an ingredient rather than the star of the show.

You can always substitute bay scallops which are pretty reasonable. They have a chewier texture but taste like the big ones. They’d work well here with the sauce and pasta.

Scallops never tasted so good when you pair them with a creamy onion sage sauce.

The Sage

One thing I adapted from the original recipe was the amount of sage.

The original contained quite a bit. I cut that in half because where I do like sage, I prefer a milder flavor; too much tastes medicinal to me and I didn’t want to take the chance on spoiling something with a rather costly ingredient.

I might also add that you must use fresh sage here. The ground stuff in the jar just won’t work. The good news is that you can buy packets in the produce section that have about 10 leaves in them. My store also sells plants that you can keep growing on the windowsill or plant in your garden if you wish.

The Recipe

 

Scallops never tasted so good when you pair them with a creamy onion sage sauce.
Print Recipe Add to Recipe Box Go to Collections Pin Recipe

Scallops in Onion Sage Cream Sauce

A different way to serve scallops
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Main, Main Course
Cuisine: American
Keyword: pasta, scallops, seafood
Servings: 6
Calories: 357kcal
Author: Judith Hannemann

Ingredients

  • 1 lb sea scallops preferred but bay scallops will work
  • salt & pepper
  • 3 tbs olive oil divided
  • 1 tbs butter
  • 1/4 cup finely chopped onion
  • 1 clove garlic finely minced
  • 3/4 cup heavy cream
  • 4-6 fresh sage leaves thinly sliced
  • 1 tsp salt
  • 1/4 tsp pepper
  • 16 oz fettucine or linguine cooked
US Customary - Metric

Instructions

  • Pat scallops as dry as you can get them, then sprinkle with a little salt and pepper.
  • Heat 2 tbs olive oil in a large skillet over medium-high heat. Add the scallops to the pan, but don’t crowd them. To get a good sear, DO NOT MOVE THEM AROUND—let them stay put for about 2 minutes. They will release easily once seared. Turn them and cook for about 1 minute on the other side. Remove from the pan and keep them warm.
  • Wipe out the skillet then add the remaining oil and the butter. Saute the onion and garlic about 1 minute till they become fragrant.
  • Add the cream, sage, salt and pepper. Bring to the boil and boil for about 1 minute till the sauce is slightly thick.
  • Place the scallops back in the pan and heat through—about 30 seconds.
  • Serve with pasta.

Nutrition

Calories: 357kcal | Carbohydrates: 27g | Protein: 14g | Fat: 21g | Saturated Fat: 9g | Cholesterol: 64mg | Sodium: 713mg | Potassium: 220mg | Fiber: 1g | Sugar: 1g | Vitamin A: 495IU | Vitamin C: 0.8mg | Calcium: 29mg | Iron: 1.3mg
Tried this recipe?Mention @midnitebaker or tag #midnitebaker!
Scallops never tasted so good when you pair them with a creamy onion sage sauce.
Pin
Share
Tweet
Share

Filed Under: Seafood Tagged With: pasta, sage, scallops

You May Also Like

Tomato basil pasta
Tomato Basil Pasta
Scallops with roasted garlic cream sauce
Scallops with Roasted Garlic Cream Sauce
Fire noodles
Fire Noodles
Previous Post: « Shrimp and Asparagus Primavera
Next Post: Sichuan-Style Ribs »

Reader Interactions

Copyright © Judith Hannemann aka The Midnight Baker 2022. All Rights Reserved. No part of this website may be reproduced without The Midnight Baker's express consent.

Comments

  1. Hofterzielbeek says

    May 27, 2019 at 1:19 pm

    This recipe looks so mouth watering. Thanks for sharing this delicious recipe.

Primary Sidebar

Now Available

bakeatmidnite
ALSO AVAILABLE bakeatmidnite

Follow by Email! Get the e-Cookbook

“Must Try” Recipes

Crispy and garlicky air-fried chicken/

Air Fryer Honey Dipt Garlic Chicken

Provincial Chicken Stew

Authentic Hungarian Goulash is warm, comforting and easy to make! Surprise ingredient makes the flavor sing.

Hungarian Goulash

Hamburger Parmesan

Hamburger Parmesan

bakeatmidnite

Footer

bakeatmidnite
my foodgawker gallery Certified Yummly Recipes on Yummly.com
bakeatmidnite
COPYRIGHT © 2023 • BAKEATMIDNITE.COM • PRIVACY POLICY