{"id":5270,"date":"2022-01-26T00:07:59","date_gmt":"2022-01-25T23:07:59","guid":{"rendered":"https:\/\/yannsfood.com\/?p=5270"},"modified":"2026-03-15T11:27:48","modified_gmt":"2026-03-15T10:27:48","slug":"scallops-with-sage","status":"publish","type":"post","link":"https:\/\/yannsfood.com\/en\/scallops-with-sage\/","title":{"rendered":"Scallops with sage"},"content":{"rendered":"\n
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\u2b07 Jump to recipe<\/a><\/div>\n<\/div>\n\n\n\n

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<\/a>.<\/p>\n\n\n\n

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!<\/p>\n\n\n\n

You can see more suggestions for dishes with scallops here:
Scallops with truffle and parmesan<\/a>
Scallops with cauliflower puree and herbal oil.<\/a><\/p>\n\n\n\n

\ud83c\udf77 Wine tips<\/h2>\n\n\n\n

Chablis Premier Cru<\/strong> \u2014 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.<\/p>\n\n\n\n

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