Sage Cream Scallops

Ingredients

• 1-1/2 pounds sea scallops

• 1/4 teaspoon salt

• 1/8 teaspoon pepper

• 3 tablespoons olive oil, divided

• 1/2 cup chopped shallots

• 3/4 cup heavy whipping cream

• 6 fresh sage leaves, thinly sliced

• Hot cooked pasta, optional

Get Cooking              

1.  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.

2. In the same skillet, sauté shallots in remaining oil until tender. Add cream; bring to a boil. Cook and stir for 30 seconds or until slightly thickened.

3. Return scallops to the pan; heat through. Stir in sage. Serve with pasta if desired