This fancy dish has soft scallops with a creamy onion and sage sauce. It's great for indulging at midnight. The richness of the cream goes well with the savory tastes of the onions and garlic, and the fresh sage gives it a touch of earthy freshness. To get every last bit of the tasty sauce, serve over pasta or with crusty bread.
Ingredients: 12 large sea scallops. 2 tablespoons olive oil. 1 large onion, finely chopped. 2 cloves garlic, minced. 1/4 cup dry white wine. 1 cup heavy cream. 1 tablespoon chopped fresh sage leaves. Salt and pepper to taste. Fresh parsley, for garnish.
Instructions: Pat dry the scallops with paper towels and season with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Add the scallops to the skillet and cook for 2-3 minutes on each side until golden brown and cooked through. Remove from the skillet and set aside. In the same skillet, add chopped onion and garlic. Cook until softened and translucent, about 3-4 minutes. Deglaze the skillet with white wine, scraping up any browned bits from the bottom. Stir in heavy cream and chopped sage leaves. Simmer until the sauce thickens slightly, about 5 minutes. Season the sauce with salt and pepper to taste. Return the scallops to the skillet, spooning some sauce over the top. Cook for an additional minute to heat through. Garnish with fresh parsley before serving.
Prep Time: 15 minutes
Cook Time: 15 minutes
Breakthrough Harvest Church