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Scallops in Sage Cream

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“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.”
READY IN:
20mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. 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.
  2. Remove from pan and keep warm.
  3. In the same skillet add the rest of the oil and red pepper flakes and add the shallots, garlic and mushrooms. Cook until tender.
  4. Add the cream and bring to a boil and add the sherry. Cook and stir til thickened.
  5. Add the scallops back the the pan and heat through. Stir in sage.
  6. Serve over hot pasta or rice.

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