Scallops in Sage Cream
Elevate your seafood dinner with this luxurious recipe for Scallops in Sage Cream—a delightful balance of tender, seared scallops and a rich, herb-infused sauce. Perfectly caramelized sea scallops are paired with a velvety cream sauce made from heavy cream, fresh sage, Parmesan cheese, and a splash of bright lemon juice, creating a dish that feels restaurant-worthy but is easy enough to make at home. With its elegant presentation and flavors that blend earthy, buttery, and fresh notes, this recipe is ideal for entertaining or a romantic date night. Serve alongside crusty bread, rice, or pasta to soak up every drop of the decadent sage cream sauce. Ready in just 35 minutes, this scallop dish is sure to impress!
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Recipe Information
Ingredients
- 16 pieces Sea scallops
- 2 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 2 pieces Shallots, finely minced
- 2 cloves Garlic, minced
- 0.5 cups Chicken or vegetable stock
- 1 cups Heavy cream
- 1 tablespoon Fresh sage leaves, chopped
- 1 teaspoon Lemon juice
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper, freshly ground
- 2 tablespoons Parmesan cheese, grated
- 4 leaves Fresh sage leaves for garnish (optional)
Instructions
Pat the scallops dry with paper towels and lightly season both sides with a pinch of salt and pepper.
Heat a large skillet over medium-high heat and add the olive oil and 1 tablespoon of butter.
Once the butter is melted and the skillet is hot, place the scallops in a single layer in the pan and sear for 2-3 minutes per side until golden and caramelized. Remove the scallops from the skillet and set them aside on a plate.
Lower the heat to medium and add the remaining 1 tablespoon of butter to the skillet along with the minced shallots. Sauté for 2-3 minutes until the shallots are softened.
Stir in the minced garlic and cook for an additional 30 seconds until fragrant.
Add the chicken or vegetable stock to the skillet, scraping up any browned bits from the bottom of the pan. Let it simmer for 2 minutes to reduce slightly.
Pour in the heavy cream and stir well. Bring the mixture to a gentle simmer and let it cook for 3-4 minutes until it thickens slightly.
Stir in the chopped sage leaves, lemon juice, salt, pepper, and Parmesan cheese. Mix until the sauce is smooth and flavorful.
Return the scallops to the skillet, spooning the sauce over them to reheat gently for 1-2 minutes. Avoid overcooking the scallops.
Transfer the scallops and sauce to individual serving plates or a platter. Garnish with fresh sage leaves if desired.
Serve immediately with a side of crusty bread, rice, or pasta to enjoy the creamy sage sauce.
Nutrition Facts
Calories |
1916 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 139.5 g | 179% | |
| Saturated Fat | 69.1 g | 345% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 509 mg | 170% | |
| Sodium | 5068 mg | 220% | |
| Total Carbohydrate | 45.5 g | 17% | |
| Dietary Fiber | 1.8 g | 6% | |
| Total Sugars | 3.2 g | ||
| Protein | 106.0 g | 212% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 226 mg | 17% | |
| Iron | 3.6 mg | 20% | |
| Potassium | 1733 mg | 37% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
