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 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.

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

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Scallops in Onion Sage Cream Sauce

A different way to serve scallops

Prep Time10 minutes mins

Cook Time10 minutes mins

Total Time20 minutes 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

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This boneless pork loin stuffed with soft sage and onion flavored stuffing is a blend of perfect flavors. Great company or family meal and it’s easy too!

This stuffed pork loin is so easy, it even will qualify as a weeknight meal!

Back in the fall, I bought a whole boneless loin because is was on sale at a super-low price. Half of it I cut into chops and used them in my Pork Chops & Scalloped Potatoes casserole. The rest I froze whole for later use.

I finally defrosted it for New Years. I wanted to stuff it but didn’t want to bother butterflying it and rolling it up with the stuffing within. I often stuff bone-in pork rib end roasts and that’s easy because all I do is cut down between the meat and the rib bones and pack it with stuffing, but there was no way to do that with this piece.

So what I decided to to was just cut a couple of major slits across the top and pack it with stuffing that way. That worked very well since the excess stuffing that remained on the top baked up into a nice savory crispiness.

The stuffing is made with soft breadcrumbs. All I do to make these is use plain old white bread that I process in my food processor. Then I add some butter sauteed onions and my sage seasoning. I’d have preferred to use fresh sage, but my plant upped and died on me so I relied on the dry powdered form, but if you can use fresh, then about 2 big leaves chopped finely will do nicely. But since sage is a strong flavor, I’d advise adding it bit by bit (if using fresh) and taste the stuffing. Too much will spoil it, IMO. You’re looking for delicate flavors in this.

If you don’t want to use sage, then thyme will do since it also goes nicely with pork and in a pinch, poultry seasoning is a good substitute.

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Sage and Onion Stuffed Pork Loin

This boneless pork loin stuffed with soft sage and onion flavored stuffing is a blend of perfect flavors

Prep Time30 minutes mins

Cook Time2 hours hrs

Total Time2 hours hrs 30 minutes mins

Course: Pork

Cuisine: American

Keyword: stuffed pork tenderloin

Servings: 6 -8

Calories: 614kcal

Author: Judith Hannemann

Ingredients

• 1 boneless pork loin about 3-4 lbs

STUFFING

• 5 slices white bread
• 1 small onion finely chopped
• 2 finely chopped sage leaves -OR- 1 tsp ground sage -OR- 1 tsp poultry seasoning
• 1/4 cup chopped fresh parsley -OR- 1 tbs dehydrated optional
• 1 tsp salt
• 1/4 tsp white pepper
• 4 tbsp butter

Instructions

• Process bread into fine crumbs using a food processor or hand grater. Place in medium bowl and add the sage, parsley (if using), salt and pepper and set aside
• Melt butter in a small skillet and add onion. Cook about 5 minutes or until onion is transluscent.
• Add the entire contents of the skillet--onions and all the melted butter--to the crumb mixture and mix well to combine.
• Preheat oven to 350 degrees F
• Cut a deep slit along the top of the roast (the fat side up) and stuff with stuffing.
• Place in a baking dish (13 x 9-inch is good) and roast until center of meat registers 170 degrees or juices run clear. This should take about 1.5 - 2 hours.

Nutrition

Serving: 1serving | Calories: 614kcal | Carbohydrates: 12g | Protein: 84g | Fat: 23g | Saturated Fat: 10g | Cholesterol: 251mg | Sodium: 739mg | Potassium: 1433mg | Fiber: 1g | Sugar: 2g | Vitamin A: 447IU | Vitamin C: 5mg | Calcium: 82mg | Iron: 3mg

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