Flaky Scallops with Browned Butter & Sage Sauce
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
 
Ingredients
  • 1 lb scallops
  • 1 stick unsalted butter
  • 6-8 sage leaves
  • 3 garlic cloves, sliced thin
  • ½ large lemon, juiced + more fresh lemon for serving
  • ¾ lb cannelloni (or angel hair pasta)
  • ¼ cup reserved pasta water
  • ¼ cup grated parmesan
  • Salt & Pepper to taste
Instructions
  1. Bring a large pot of salted water to a boil and add your pasta. Follow instructions on package. When pasta has finished cooking, make sure to reserve ¼ cup of the pasta water. Set aside.
  2. First pat your scallops dry with a paper towel and make sure to remove side muscle (most of the time it is already removed). Sprinkle very lightly both sides with salt & pepper.
  3. Next heat a large skillet with 2 tbsp of butter over medium high heat.
  4. Once butter has melted evenly distribute your scallops on pan making sure they do not touch one another (if they do touch, they will cook each other which could ruin the texture)
  5. Cook for about 2½ minutes on one side, flip over and cook another 1½ minutes.
  6. Remove from pan immediately on to a plate and tent with tin foil to keep warm.
  7. Next in the same pan add the rest of your butter over medium high heat and brown. This will take a couple of minutes. The butter has browned when the color has changed and it gives off a nice nutty aroma. Add your garlic slices and cook for about 30 seconds. Add your sage leaves and cook for another 10 seconds and then remove from heat. Wait about 30 seconds and then add your lemon juice (to avoid splatter). Add your reserved pasta water, salt & pepper to taste.
  8. Pour ½ the sauce over the drained cannelloni as well as ¼ cup parmesan.
  9. Divide pasta into bowls and place 2-3 scallops on top. Drizzle more sauce & squeeze some fresh lemon on top. Serve warm.
Recipe by My Lavender Blues at https://mylavenderblues.com/flaky-scallops-with-browned-butter-sage-sauce/