Sprinkle scallops with salt and pepper. In a large skillet, saute scallops in 2 tablespoons oil for 1-1/2 to 2 minutes on each side or until firm and opaque. Remove and keep warm.
In the same skillet, saute shallots in remaining oil until tender. Add cream; bring to a boil. Cook and stir for 30 seconds or until slightly thickened.
Return scallops to the pan; heat through. Stir in sage. Serve with pasta if desired.
Originally Submitted
1/23/2011
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