Traditional French Scallops Sage Cream
This seared scallops in sage cream recipe features pan-seared scallops with mirepoix and creamy sage sauce.
- Serves: 4 persons
- 1 ½pound sea scallops (King size are best)
- ⅛teaspoon ground black pepper
- 2tablespoons olive oil
- 2tablespoons butter
- ½cup finely diced carrots
- ½cup finely diced celery
- ½cup finely diced onions
- ½cup chopped shallots
- ¾heavy cream
- 6fresh sage leaves, finely chopped
Step 1Gather the ingredients.
Step 2Before starting, it is important that you have prepared all your ingredients so they're ready to cook. If you do this then cooking the dish will be so much easier and will also be successful.
Step 3Preheat a large skillet over medium heat. Heat the oil and the butter in the skillet.
Step 4Add the carrots, celery, and onions to the skillet, lower the heat to medium-low, and sauté the mirepoix for 5 minutes, or until the vegetables turn tender but not soft. Transfer the sautéed mirepoix to a plate and cover it with foil.
Step 5Turn 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, no more, no less.
Step 6Transfer the pan-seared scallops to a plate and cover them with foil.
Step 7Sauté 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. Leave to infuse for a few minutes, then remove the leaves.
Step 8Drizzle 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.