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3/4 pound sea scallops
1/8 teaspoon salt
Dash pepper
2 tablespoons olive oil, divided
1/4 cup chopped shallot
1/3 cup heavy whipping cream
3 fresh sage, thinly sliced
Hot cooked pasta, optional
Directions
Sprinkle scallops with salt and pepper. In a large skillet, saute scallops in 1 tablespoon oil for 1-1/2 to 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. Yield: 2 servings
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1st Keep
 Locknessie
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