Pan-Seared Scallops with Sage Cream

This scallops in sage cream recipe is astoundingly quick and easy to prepare. Sweet, pan-seared sea scallops are snuggled in a creamy sage sauce with shallots. With its fresh, simple flavours, this dish will appeal to seafood lovers and it makes an excellent last-minute dinner.

1½ lbs sea scallops
¼ tsp. kosher or sea salt
1/8 tsp. black pepper, freshly ground
3 Tbsp. extra-virgin olive oil, divided
½ cup shallots, chopped
¾ cup heavy cream
6 fresh sage leaves, thinly sliced

To Serve:
cooked pasta (optional)

Sprinkle scallops with salt and pepper. In a large skillet, cook scallops in 2 Tbsp. oil for 1½-2 minutes on each side or until firm and opaque. Remove and keep warm.

In the same skillet, saute shallots in remaining 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.

Makes 4 servings.