Ingredients
1-1/2 pounds sea scallops1/4 teaspoon salt1/8 teaspoon pepper3 tablespoons olive oil, divided1/2 cup chopped shallots3/4 cup heavy whipping cream6 fresh sage leaves, thinly slicedHot cooked pasta, optional
Preparation
Sprinkle scallops with salt and pepper. In a large skillet, cook scallops in 2 tablespoons oil until firm and opaque, 1-1/2-2 minutes on each side. Remove and keep warm.
In the same skillet, saute shallots in remaining 1 tablespoon 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.
