Best 2 Scallops In Sage Cream Recipes

Indulge in a culinary symphony with our delectable scallops in sage cream, a harmonious blend of flavors that will tantalize your taste buds. This article presents a collection of carefully curated recipes, each offering a unique interpretation of this classic dish. From the simplicity of pan-seared scallops to the richness of baked scallops enveloped in a creamy sage sauce, these recipes cater to diverse palates and skill levels. Embark on a culinary journey, discover new favorites, and elevate your home-cooked meals with the exquisite taste of scallops in sage cream.

Here are our top 2 tried and tested recipes!

SEA SCALLOPS WITH BROWN BUTTER, CAPERS AND LEMON

Sea Scallops With Brown Butter, Capers and Lemon image

This bright yet rich treatment for scallops came to The Times in a 2009 article about Kevin Zraly, the wine director of Windows on the World from 1976 to 2001. Mr. Zraly turned the restaurant into an international wine mecca: at the time it was destroyed, when the World Trade Center fell, its cellar held close to 100,000 bottles of 1,500 labels. Mr. Zraly and Michael Lomonaco, the chef at the restaurant (both of whom were not at work on Sept. 11 when the planes hit), worked together on hundreds of wine and food pairings throughout the years. This was Mr. Zraly's favorite of Mr. Lomonaco's creations. With it, he recommends a Puligny Montrachet, Olivier Leflaive.

Provided by Alex Witchel

Categories easy, quick, appetizer, main course

Time 15m

Yield 4 appetizer servings

Number Of Ingredients 9

Ingredients

12 fresh sea scallops
Sea salt
freshly ground black pepper
1/4 cup olive oil
3 tablespoons unsalted butter
1 tablespoon finely chopped shallot
2 tablespoons salt-packed capers, rinsed of excess salt
Juice of half a lemon
1/3 cup (packed) flat-leaf parsley leaves, finely chopped

Steps:

Pat scallops dry with paper towels, and season lightly with salt and pepper. Heat a large sauté pan or nonreactive skillet over medium-high heat, and add oil. After 30 seconds, add scallops; do not crowd pan, work in batches if necessary. Sauté until well browned, about 2 minutes, then turn and cook other side. When second side is dark golden, transfer scallops to a platter; cover and keep warm.
Return sauté pan to heat, add butter, and cook until it begins to foam and turn golden. Add shallot and capers, sauté for 1 minute, then add lemon juice (being careful to avoid sputtering butter) and chopped parsley.
To serve, place 3 scallops on each of 4 warmed plates. Spoon butter, shallots and capers over scallops, and serve.

Nutrition Facts : @context http, Calories 255, UnsaturatedFat 14 grams, Carbohydrate 4 grams, Fat 23 grams, Fiber 1 gram, Protein 10 grams, SaturatedFat 7 grams, Sodium 400 milligrams, Sugar 0 grams, TransFat 0 grams

SCALLOPS IN SAGE CREAM

Scallops in Sage Cream image

Found this in Taste of Home magazine and tweeked it to our liking. A simple, easy and delicious meal served over pasta or even rice.

Provided by mama smurf

Categories < 30 Mins

Time 20m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

1 1/2 lbs sea scallops
1/4 teaspoon salt
1/8 teaspoon black pepper
1/4 red pepper flakes
3 tablespoons olive oil, divided
1/4 cup shallot, chopped
1/4 cup fresh mushrooms, sliced
1 garlic clove, minced
3/4 cup heavy cream
1/8 cup sherry wine
6 fresh sage leaves, thinly sliced
hot pasta (optional)

Steps:

Sprinkle scallops with salt and pepper. In a large skillet saute scallops in 2 tablespoons oil for 1 1/2 to 2 minutes per each side or until firm and opaque.
Remove from pan and keep warm.
In the same skillet add the rest of the oil and red pepper flakes and add the shallots, garlic and mushrooms. Cook until tender.
Add the cream and bring to a boil and add the sherry. Cook and stir til thickened.
Add the scallops back the the pan and heat through. Stir in sage.
Serve over hot pasta or rice.

Tips:

For the best results, use fresh, high-quality scallops. Look for scallops that are plump and have a slightly sweet smell.
Be sure to pat the scallops dry before searing them. This will help them to brown evenly and prevent them from steaming.
Sear the scallops over high heat for 2-3 minutes per side, or until they are golden brown and cooked through.
Don't overcrowd the pan when searing the scallops. This will prevent them from cooking evenly.
To make the sage cream sauce, use a heavy-bottomed saucepan over medium heat. This will help to prevent the sauce from scorching.
Add the shallots and sauté until softened, about 2 minutes. Then, add the sage and cook for 1 minute more, or until fragrant.
Stir in the white wine and cook until it has reduced by half, about 2 minutes. Then, add the cream and bring to a simmer.
Season the sauce with salt and pepper to taste. Then, add the cooked scallops and stir to combine.
Serve the scallops in sage cream sauce immediately, over pasta, rice, or vegetables.

Conclusion:

Scallops in Sage Cream Sauce is a delicious and elegant dish that is perfect for a special occasion. The scallops are cooked to perfection and the sage cream sauce is rich and flavorful. This dish is sure to impress your guests. Whether you are a seasoned chef or a beginner, this recipe is easy to follow and will yield delicious results. With just a few simple ingredients and steps, you can create a restaurant-quality meal in the comfort of your own home. So next time you are looking for a special dish to serve, give Scallops in Sage Cream Sauce a try.