Scallops with Sage, a really good appetizer or dinner.
If you do not like sage, you can replace it with tarragon or thyme.
For dinner I would make a good risotto, suggestions for risotto can be found here:
Risotto with scallops.
Some tips before frying scallops, dry them so they are dry, use oil in the pan and do not stir them while frying. Fry them for approx. 1 minute on each side.
Good luck!
You can see more suggestions for dishes with scallops here:
Scallops with truffle and parmesan
Scallops with cauliflower puree and herbal oil.
🍷 Wine tips
Chablis Premier Cru — Scallops with sage and brown butter are delicate and elegant. Chablis Premier Cru delivers a perfectly mineral, creamy match that elevates the dish. White Burgundy (Meursault or Puligny-Montrachet) is the ultimate choice for extra indulgence.
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Pilgrimsmusslor med salvie
Ingredients
Method
- Häll olja i en stekpanna, torka av pilgrimsmusslorna och stek dem med salt och peppar.
- Lägg smöret i pannan och stek örterna i 1 minut på varje sida.
- Lägg pilgrimsmusslorna på ett fat och häll lite smör över.
- Lägg örterna på musslorna och häll över lite citronsaft.
Nutrition
Tried this recipe?
Let us know how it was!Tips and variations
- Pat the scallops very dry with kitchen paper before cooking — moisture prevents the golden sear.
- Brown the butter first, fry the sage until crisp, remove it, then cook the scallops in the same butter.
- Sear scallops over high heat for 1–2 minutes per side; they should be golden on the outside and just cooked through inside.
- Swap the sage for fresh thyme, tarragon, or parsley if you prefer milder herbs.
- Serve on a bed of cauliflower purée, celeriac purée, or lentils for a complete starter.
Frequently asked questions about scallops with sage
Sage and brown butter is a classic pairing. Thyme can work but gives a different character. Try the original recipe first.
Sear for 1-1.5 minutes per side on maximum heat and do not overcrowd the pan. Rest briefly on paper towels after cooking.
3-4 leaves per portion is plenty. Fry the leaves in the butter until crispy, then remove before plating.