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 for frying scallops: pat them completely dry, use oil in the pan and do not move 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.
Scallops with sage is one of the most flavourful and elegant starters you can put on the table, and it is ready in 10 minutes. The browned butter with crispy fried sage makes a nutty, herby sauce that fits the natural sweetness of the scallops like a glove.
Sage is a herb with character, aromatic and slightly camphor-like, but when it is fried in butter it turns mild, crisp and lovely. If you don’t like sage, fresh thyme, tarragon or parsley work just as well.
Tips and variations
- Pat the scallops very dry with kitchen paper before cooking, as 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 to 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.
🍷 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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Scallops with sage
A quick scallop starter that is ready in minutes.
Ingredients
Instructions
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Heat oil in a frying pan, pat the scallops dry and sear them with salt and pepper.
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Add the butter to the pan and fry the herbs for 1 minute on each side.
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Plate the scallops and spoon a little butter over them.
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Place the herbs on the scallops and drizzle with lemon juice.
Notes
Tips: Pat the scallops completely dry before searing for a proper golden crust.
Storage: Eat immediately after cooking.
FAQ: Serve as a starter with a glass of dry white wine like Chablis or Sancerre.
Nutrition per serving
- Calories
- 174 kcal
- Carbohydrates
- 3 g
- Protein
- 11 g
- Fat
- 13 g
- Saturated fat
- 5 g
- Polyunsaturated fat
- 1 g
- Monounsaturated fat
- 6 g
- Cholesterol
- 37 mg
- Sodium
- 396 mg
- Potassium
- 194 mg
- Fiber
- 0 g
- Sugar
- 0 g
Nutrition values are estimates.
Frequently asked questions about scallops with sage
Yes, thawed and dried on kitchen paper for 15 minutes they give a good result. Ideally buy scallops without the roe for more even cooking, or with the roe if you want the extra flavour.
Beurre noisette is the French term for browned butter: butter heated until the milk solids caramelise and take on a golden brown colour and a nutty aroma. A simple technique that lifts almost any dish.
Scallops with sage make an excellent starter on cauliflower purée or celeriac purée. For dinner, serve them with pasta or risotto. A dry white wine such as Chablis, Sancerre or Soave is the natural choice to drink.
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. Overcooked scallops lose their soft, tender texture.
3-4 leaves per portion is plenty. Fry the leaves in the butter until crispy, then remove before plating.