Scallops in Sage Cream is a sophisticated dish that marries the delicate sweetness of sea scallops with the earthy warmth of fresh sage. The scallops are seared to a golden perfection, creating a beautiful contrast between the tender, succulent interior and the crisp exterior. The sage-infused cream sauce elevates the dish, adding a luxurious, velvety texture and a subtle, herbal complexity. This dish is perfect for a special dinner, offering a refined yet comforting flavor profile that will impress your guests.
Ingredients:
- 1 lb sea scallops
- 2 tablespoons olive oil
- Salt and pepper to taste
- 2 tablespoons unsalted butter
- 1 small shallot, finely chopped
- 2 cloves garlic, minced
- 1/2 cup dry white wine
- 1 cup heavy cream
- 1/4 cup fresh sage leaves, chopped
- 1/4 cup grated Parmesan cheese
- Lemon wedges for serving
Instructions:
- Prepare the Scallops: Pat the scallops dry with a paper towel. Season both sides with salt and pepper.
- Sear the Scallops: In a large skillet, heat the olive oil over medium-high heat. Once hot, add the scallops in a single layer, making sure they do not touch each other. Sear for 2-3 minutes on each side until golden brown and cooked through. Remove the scallops from the skillet and set aside.
- Make the Sage Cream Sauce: In the same skillet, reduce the heat to medium and add the butter. Once melted, add the chopped shallot and cook until softened, about 2-3 minutes. Add the garlic and cook for another 30 seconds until fragrant.
- Deglaze the Pan: Pour in the white wine and use a spatula to scrape up any browned bits from the bottom of the skillet. Let the wine simmer for 2 minutes to reduce slightly.
- Add Cream and Sage: Stir in the heavy cream and chopped sage. Allow the sauce to simmer for 5 minutes, stirring occasionally, until it thickens slightly.
- Finish the Sauce: Stir in the Parmesan cheese until melted and well combined. Return the scallops to the skillet, spooning some of the sauce over them. Cook for an additional 1-2 minutes to warm the scallops through.
- Serve: Plate the scallops, drizzling them with the sage cream sauce. Serve with lemon wedges on the side for a bright, fresh finish.
Enjoy your elegant Scallops in Sage Cream!
