Shelly's Recipe

SCALLOPS IN SAGE CREAM OVER FETTUCCINI

Category: Fish and Seafood

1 1/2 lbs sea scallops
1/4 tsp salt
1/8 tsp pepper
3 tbsp olive oil, divided
1/2 cup chopped shallots
3/4 cup heavy whipping cream
6 fresh sage leaves, thinly sliced
Cooked fettuccini

Season scallops with salt and pepper; saute in 2 tbsp oil in a large skillet for 1 1/2 to 2 minutes on each side or until firm and opaque. Remove and keep warm.

In 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 pan; heat through. Stir in sate and serve over cooked pasta. Serves 4