Best 2 Scallops In Sage Cream For Two Recipes

Indulge in a culinary journey with our exquisite Scallops in Sage Cream recipe, a harmonious blend of delicate flavors and elegant presentation. This delectable dish is a symphony of perfectly seared scallops nestled in a luscious sage cream sauce, complemented by sautéed mushrooms and asparagus. The sage's aromatic notes dance upon the palate, while the cream sauce adds a touch of richness and elegance. Discover the art of crafting this masterpiece with our step-by-step guide, ensuring you create a dish that will impress and delight.

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Elevate your culinary skills with our collection of expertly crafted recipes, each designed to guide you through the process of creating unforgettable meals. Whether you're a seasoned chef or a novice in the kitchen, our recipes are carefully curated to ensure success and satisfaction. From quick and easy weeknight dinners to elaborate feasts for special occasions, our recipes will transform your kitchen into a culinary haven.

Here are our top 2 tried and tested recipes!

SAVORY SEA SCALLOPS AND ANGEL HAIR PASTA

Savory Sea Scallops and Angel Hair Pasta image

This is a very simple, easy to prepare meal that you will most likely be asked to prepare again. The taste, if carefully prepared and not overcooked, is incredible. ENJOY!

Provided by JIM F.

Categories Seafood Shellfish Scallops

Time 30m

Yield 6

Number Of Ingredients 10

Ingredients

1 (16 ounce) package angel hair pasta
¼ cup butter
2 cloves garlic, minced
2 pounds sea scallops, rinsed and patted dry
3 tablespoons chopped fresh basil
2 tablespoons chopped fresh flat-leaf parsley
2 tablespoons fresh lemon juice
salt and freshly ground black pepper to taste
½ cup heavy cream
1 tablespoon grated Parmesan cheese to taste

Steps:

Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the angel hair pasta, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, 4 to 5 minutes. Drain well in a colander set in the sink.
Melt butter in a skillet over medium heat. Stir in the garlic and cook just until fragrant and softened, about 1 minute. Slice any scallops over 3/4-inch thick in half so they'll cook evenly; stir scallops, basil, and parsley into the skillet. Cook and gently stir just until scallops feel slightly firm when pressed with a finger, 2 to 3 minutes. Scallops will become tough and chewy if overcooked. Stir in lemon juice, and season with salt and black pepper. Pour in cream if you like a thicker sauce. Bring the mixture just to a bare simmer.
Serve over hot angel hair pasta; sprinkle to taste with Parmesan cheese.

Nutrition Facts : Calories 515.1 calories, Carbohydrate 46.3 g, Cholesterol 95.5 mg, Fat 21.9 g, Fiber 2.8 g, Protein 33.1 g, SaturatedFat 10.4 g, Sodium 527.8 mg, Sugar 1.5 g

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 flavor, use fresh scallops. If using frozen scallops, thaw them completely before cooking.
Sear the scallops in a hot skillet until they are golden brown and cooked through. Do not overcrowd the skillet, or the scallops will steam instead of sear.
Make sure the sage leaves are fresh and fragrant. If you can't find fresh sage, you can use dried sage, but be sure to use less, as it is more concentrated.
Use a good quality white wine for the sauce. A dry white wine, such as Sauvignon Blanc or Pinot Grigio, will work well.
Don't boil the sauce. Simmer it gently until it has thickened slightly.
Serve the scallops immediately, garnished with fresh sage leaves.

Conclusion:

Scallops in Sage Cream Sauce is a delicious and elegant dish that is perfect for a special occasion. The scallops are seared until golden brown and cooked through, then simmered in a creamy sauce made with white wine, sage, and butter. The result is a dish that is both flavorful and satisfying. Serve the scallops with your favorite sides, such as roasted vegetables, mashed potatoes, or rice.