Scallops In Sage Cream Recipes

SCALLOPS IN SAGE CREAM FOR TWO

Steps:

• Sprinkle scallops with salt and pepper. In a large skillet, saute scallops in 1 tablespoon oil for 1-1/2 to 2 minutes on each side or until firm and opaque. Remove and keep warm. , In the same skillet, saute shallots in remaining oil until tender. Add cream; bring to a boil. Cook and stir for 30 seconds or until slightly thickened. , Return scallops to the pan; heat through. Stir in sage. Serve with pasta if desired.

SCALLOPS IN SAGE CREAM

Steps:

• Sprinkle scallops with salt and pepper. In a large skillet, cook scallops in 2 tablespoons oil for 1-1/2 to 2 minutes on each side or until firm and opaque. Remove and keep warm. , In the same skillet, saute shallots in remaining oil until tender. Add cream; bring to a boil. Cook and stir for 30 seconds or until slightly thickened. , Return scallops to the pan; heat through. Stir in sage. Serve with pasta if desired.

SCALLOPS IN SAGE CREAM

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.

SCALLOPS WITH VEGETABLES, GINGER AND CREAM

Steps:

• Melt 2 tablespoons butter in heavy large skillet over medium heat. Add turnip, bell pepper, carrot and ginger. Cover and cook 3 minutes. Add zucchini and sauté uncovered until vegetables are crisp-tender, about 3 minutes. Season to taste with salt and pepper. Set aside.
• Melt 1 tablespoon butter in another heavy large skillet over medium-high heat. Working in batches, add scallops; sauté until cooked through, adding more butter as needed, about 2 minutes per side. Transfer scallops to plate; tent with foil. Add cream to skillet. Increase heat; boil until reduces to sauce consistency, about 3 minutes. Season with salt and pepper.
• Divide vegetables among 4 plates, mounding in center. Place scallops around vegetables. Spoon sauce over.

PAN-SEARED SEA SCALLOPS WITH BROWNED BUTTER SAGE

Steps:

• With a paper towel, thoroughly dry all sides of scallops.
• Season all sides of scallops evenly with garlic powder, onion powder and black pepper. Then evenly coat all sides with flour and pat of excess flour.
• In an oven-safe skillet (cast iron preferred), heat olive oil over medium-high heat until glistening.
• Add scallops. Cook for 3 - 5 minutes and turn over when bottom edges change color 1/4 of the way up, and seared side has turned paper bag brown.
• Lower skillet to medium heat. Add butter to pan (being careful not to burn). When butter has melted and begins to foam, baste scallops with it for 1 - 3 minutes. (The butter will become amber in color. If it seems to be any darker than "amber", reduce heat a little.)
• During the last one minute of cooking time, sprinkle fresh sage into butter and allow to crisp. Scallops are done when their sides are evenly white from top to bottom (no longer opaque) or internal temperature reaches 140°F.

SCALLOPS IN SAGE CREAM

Steps:

• •Sprinkle scallops with salt and pepper. In a large skillet, saute scallops in 1 tablespoon oil for 1-1/2 to 2 minutes on each side or until firm and opaque. Remove and keep warm. • In the same skillet, saute shallots in remaining oil until tender. Add cream; bring to a boil. Cook and stir for 30 seconds or until slightly thickened. • Return scallops to the pan; heat through. Stir in sage. Serve with pasta if desired