Scallops in Onion Sage Cream Sauce
A different way to serve scallops
Servings: 6
Calories: 357kcal
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
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