Flaky Scallops with Browned Butter & Sage Sauce

Hold the phone. 70 degrees in February!? Say WHA. 

Got ranch hot sauce in my bag, swag…. just like beyonce, this weather is bae <3

So the obvious recipe choice for not cloudy with a chance of zero meatballs is clearly seafood. And of course a carb, since it is Friday and you all know I need something of substance to soak up the bottle(s) of fermented grapes that I’ll be chugging later on in the afternoon evening. 

(actually some eye candy suggested scallops and so I basically was forced (not forced at all) into making them…… *twist my arm*). 

But seriously, there is nothing more perfect than sunny skies &  mouthwatering flaky scallops with a browned butter sage sauce served over a bowl of pasta. Like to die. I definitely wouldn’t mind if this was my last meal. 

…….

Actually only if I had pizza for dessert, with a mound of mayonnaise on top. Then I would be okay with this being my last meal.

*I mean a bowl of kale sans dressing since I’m like sooooo healthy*

Recipe Notes:

You MUST pay attention when cooking scallops. Don’t start another task because there is a high chance you’ll forget about them and every second counts when it comes to searing these little mollusks. Mine were on the larger side and only needed about four and a half minutes of cooking time. 2 1/2 on one side, and then 2 minutes on the other. And if you are unsure, ask the person behind the counter who handles the seafood. 

I like to cook my scallops in just 2 tbsp of butter FIRST and then set them aside tented in tin foil to keep warm while I prepare the sauce. This way I have more control of how much sauce I want on top (obviously all of it, but I have to respect others of normal weight). 

SO with that being said you might have half of the sauce left over, depending on how much you want to add to both pasta & scallops. But it is better to have more than to be without. 

If you want to skip the pasta, try serving this over a bed of arugula with a nice lemon/oil dressing (and lots of salt and pepper). 

5.0 from 1 reviews

Flaky Scallops with Browned Butter & Sage Sauce

Prep time:  10 mins

Cook time:  10 mins

Total time:  20 mins

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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.

3.5.3208