Scallops with sage

Name: Scallops with sage
Prep time: 5 min
Cook time: 5 min
Ingredients: 2 tbsp olive oil (for frying); 12 scallops; salt and pepper; 2 tbsp butter; 4 sprigs sage (thyme or tarragon also work well); 2 tsp lemon juice

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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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Yann A. Skaalen

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A quick scallop starter that is ready in minutes.

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Prep Time 5

Cook Time 5

Servings: 4 servings

Course: Dinner, starter

Cuisine: International

Calories: 58

Ingredients Method Nutrition Notes

Ingredients

2 tbsp olive oil for frying
12 scallops
salt and pepper
2 tbsp butter
4 sprigs sage thyme or tarragon also work well
2 tsp lemon juice

Method

Heat oil in a frying pan, pat the scallops dry and sear them with salt and pepper.
Add the butter to the pan and fry the herbs for 1 minute on each side.
Plate the scallops and spoon a little butter over them.
Place the herbs on the scallops and drizzle with lemon juice.

Nutrition

Calories: 58kcalCarbohydrates: 1gProtein: 1gFat: 6gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 16mgSodium: 62mgPotassium: 12mgFiber: 1gSugar: 1gVitamin A: 175IUVitamin C: 1mgCalcium: 5mgIron: 1mg

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.

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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

Can I substitute the sage with other herbs?

Sage and brown butter is a classic pairing. Thyme can work but gives a different character. Try the original recipe first.

How do I avoid rubbery scallops?

Sear for 1-1.5 minutes per side on maximum heat and do not overcrowd the pan. Rest briefly on paper towels after cooking.

How much sage should I use?

3-4 leaves per portion is plenty. Fry the leaves in the butter until crispy, then remove before plating.

🍷 Wine tips