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Seared Scallops in Sage Cream




Source of Recipe


Karlette 2011


List of Ingredients




Seared Scallops in Sage Cream Recipe


1 1/2 pound sea scallops
1/4 salt
1/8 teaspoon ground black pepper
2 tablespoons olive oil
2 tablespoons butter
1/2 cup finely diced carrots
1/2 cup finely diced celery
1/2 cup finely diced onions
1/2 cup chopped shallots
3/4 heavy cream
6 fresh sage leaves, finely chopped


Recipe




How to make seared scallops in sage cream:

Preheat a large skillet over medium heat.

Heat the oil and the butter in the skillet.

Add the carrots, celery, and onions to the skillet, lower the heat to medium-low, and sauté the mirepoix for five minutes, until the vegetables turn tender.

Transfer the sautéed mirepoix to a plate and cover it with foil.

Turn up the heat to medium-high.

Season the scallops with salt and black pepper and sauté them in the skillet for 1 1/2 minutes on each side.

Transfer the pan-seared scallops to a plate and cover them with foil.

Sauté the shallots in the skillet for 4 minutes; add 1 teaspoon of butter, if needed.

Add the heavy cream to the shallots and bring the sauce to a boil for 1 minute.

Remove the cream sauce from the heat and stir in the sage leaves.

Drizzle the sage cream on a warm serving plate, spoon a small mound of mirepoix onto the center of the plate, and arrange a few scallops on top of the mirepoix.