This scallops in sage cream recipe is 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.
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Yield: 4 servings
- 1 1/2 pound sea scallops
- 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
How to make seared scallops in sage cream:
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 five minutes, until the vegetables turn tender. 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. 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.
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.
This seared scalloped in sage cream sage recipe makes 4 servings.