Friday, January 12, 2018

Pan Seared Sage Scallops

            What is the first food you think of when I mention the herb "sage"? Probably turkey stuffing, or poultry in general. But I'm here to tell you that sage, fresh sage, is an incredible aromatic herb that can be utilized in many other applications.
            One of our all-time favorite things to do with fresh sage is to pan sear scallops with it in
browned butter. I have personally made this recipe for so many people and it always pleases. I have even convinced scallop haters to love this recipe! The aromas that come from the fresh sage being fried in the butter is incredible, and the crispy bits of sage on the scallops is to die for!
           To help you along with this recipe, I will also include a video link of the preparation of this dish. I know, it's an older video of me... I apologize for that, but it's a good rendition of how easy this dish is. I am hoping to make more videos of different dishes in 2018. Click HERE
            Here is the recipe. Let me know how you like it. It is also on page 18 of my cookbook "The Best In Your Kitchen". Happy Cooking!
Pan Seared Sage Scallops
 “The essential oils released from the fresh sage in this sauce make these scallops to die for”

12 large scallops
Salt & Pepper
1 – 2 tsp grape-seed oil or canola oil
1/3 cup cold butter, cubed into tbsp pieces
2 tbsp chopped fresh sage

1.     Preheat a heavy bottomed medium/large pan over medium-high heat until it is very hot.

2.     Pat dry the scallops and season them on both sides with salt & pepper.

3.     Add the oil to the pan and then immediately add the scallops one or two at a time. Cook in the hot pan for about 30 seconds to a minute on the one side until they are seared/browned.

4.     Flip them over, cook for another 30 seconds, then add the butter pieces one or two at a time until it has all been added. The butter will brown very quickly and immediately add the sage, stir and coat the scallops with the infused brown butter sauce and serve immediately.