Traditional French Scallops Sage Cream Recipe

Name: Traditional French Scallops Sage Cream
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 4
Ingredients: 1 1/2 pound sea scallops (King size are best); 1/4 salt; 1/8 teaspoon ground black pepper; 2 tablespoons olive oil; 2 tablespoons butter; 1/2 cup finely diced carrots; 1/2 cup finely diced celery; 1/2 cup finely diced onions; 1/2 cup chopped shallots; 3/4 heavy cream; 6 fresh sage leaves, finely chopped

Prep: 5 mins

Cook: 15 mins

Total: 20 mins

Servings: 4 servings

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Scallops, or Coquilles Saint Jacques as they are known in France, are so quick and easy to prepare, but they are also easy to ruin if not cooked carefully as they quickly overcook. In this traditional French recipe, they are served with a luscious sage sauce.

This scallops in a sage cream recipe are astoundingly quick and easy to prepare. Sweet, pan-seared sea scallops are nestled on a bed of sautéed mirepoix and sage cream. With its fresh, simple flavors, this dish will appeal to seafood lovers, and it makes an excellent last-minute dinner but remember to cook precisely as stated in the recipe.

Updated by Elaine Lemm

1 1/2 pounds sea scallops, king size are best
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
2 tablespoons olive oil
2 tablespoons unsalted butter
1/2 cup finely diced carrots
1/2 cup finely diced celery
1/2 cup finely diced onions
1/2 cup chopped shallots
3/4 cup heavy cream
6 fresh sage leaves, finely chopped

Gather the ingredients.
Before starting, it is important that you have prepared all your ingredients so they're ready to cook. If you do this then cooking the dish will be so much easier and will also be successful.
Preheat a large skillet over medium heat. Heat the oil and the butter in the skillet.
Add the carrots, celery, and onions to the skillet, lower the heat to medium-low, and sauté the mirepoix for 5 minutes, or until the vegetables turn tender but not soft. Transfer the sautéed mirepoix to a plate and cover it with foil.
Turn up the heat to medium-high. Season the scallops with salt and black pepper and sauté them in the skillet for 1 1/2 minutes on each side, no more, no less.
Transfer the pan-seared scallops to a plate and cover them with foil.
Sauté the shallots in the skillet for 4 minutes; add 1 teaspoon of butter, if needed. Add the heavy cream to the shallots and bring the sauce to a boil for 1 minute. Remove the cream sauce from the heat and stir in the sage leaves. Leave to infuse for a few minutes, then remove the leaves.
Drizzle the sage cream on a warm serving plate, spoon a small mound of mirepoix onto the center of the plate, and arrange a few scallops on top of the mirepoix.

Nutrition Facts (per serving)
487	Calories
30g	Fat
19g	Carbs
37g	Protein

Nutrition Facts
Servings: 4
Amount per serving
Calories	487
% Daily Value*
Total Fat 30g	39%
Saturated Fat 15g	76%
Cholesterol 135mg	45%
Sodium 1362mg	59%
Total Carbohydrate 19g	7%
Dietary Fiber 2g	7%
Total Sugars 5g
Protein 37g
Vitamin C 5mg	23%
Calcium 74mg	6%
Iron 2mg	8%
Potassium 773mg	16%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.