INGREDIENTS
1 1/2 lbs. sea scallops
1/4 tsp. salt
1/8 tsp. pepper
3 TBSP. olive oil, divided
1/2 cup chopped shallots
3/4 cup heavy whipping cream
6 fresh sage leaves, thinly sliced
Hot cooked pasta, optional
DIRECTIONS
Sprinkle scallops with salt and pepper.
In a large skillet, sauté scallops in 2 TBSP. oil for 1 1/2 to 2 minutes on each side or until firm and opaque. Remove and keep warm.
In the same skillet, sauté shallots in remaining oil until tender.
Add cream; bring to a boil.
Cook and stir 30 seconds or until slightly thickened.
Return scallops to pan; heat through.
Stir in sage.
Serve warm with pasta.
Serves 4.
