Traditional French Scallops Sage Cream
Pan-seared scallops are served with a rich mirepoix and a flavorful creamy sage sauce.
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Instructions
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Preheat a large skillet over medium heat, then add oil and butter.
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Sauté carrots, celery, and onions for 5 minutes until tender; transfer to a covered plate.
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Increase heat to medium-high. Season scallops with salt and pepper, then sear for 1 1/2 minutes per side. Transfer scallops to a covered plate.
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Sauté shallots in the skillet for 4 minutes, adding butter if needed.
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Add heavy cream and bring the sauce to a boil for 1 minute.
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Remove the cream sauce from heat, stir in sage leaves, allow to infuse, then remove the leaves.
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To serve, drizzle sage cream, spoon a mound of mirepoix, and arrange scallops on top.