Ingredients

The following ingredients have 4 Servings
  • 1 lb sea scallops (preferred but bay scallops will work)
  • salt & pepper
  • 3 tbs olive oil (divided)
  • 1 tbs butter
  • 1/4 cup finely chopped onion
  • 1 clove garlic (finely minced)
  • 3/4 cup heavy cream
  • 4-6 fresh sage leaves (thinly sliced)
  • 1 tsp salt
  • 1/4 tsp pepper
  • 16 oz fettucine or linguine cooked

Instruction

  • Pat scallops as dry as you can get them, then sprinkle with a little salt and pepper.
  • Heat 2 tbs olive oil in a large skillet over medium-high heat. Add the scallops to the pan, but don’t crowd them. To get a good sear, DO NOT MOVE THEM AROUND—let them stay put for about 2 minutes. They will release easily once seared. Turn them and cook for about 1 minute on the other side. Remove from the pan and keep them warm.
  • Wipe out the skillet then add the remaining oil and the butter. Saute the onion and garlic about 1 minute till they become fragrant.
  • Add the cream, sage, salt and pepper. Bring to the boil and boil for about 1 minute till the sauce is slightly thick.
  • Place the scallops back in the pan and heat through—about 30 seconds.
  • Serve with pasta.