Scallops in Sage Cream

1 ½ lbs. sea scallops
¼ t. salt and pepper
3 T. olive oil, divided
½ cup chopped shallots
¾ cup heavy whipping cream
6 fresh sage leaves, thinly sliced
Hot cooked pasta, optional

Sprinkle scallops with salt and pepper. In a large skillet, sauté scallops in 2 T. oil for 2 minutes on each side. Remove and keep warm. In the same skillet, sauté shallots in remaining oil until tender. Add cream, bring to a boil. Cook and stir for 30 seconds until slightly thickened. Return scallops to the pan, heat through. Stir in sage. Serve with pasta if desired.

Spanish Picual Extra Virgin...

Style:  Robust - This ORGANIC extra virgin olive oil from Peru is a big boy on our olive oil bar!  Very flavorful and robust with huge fruit flavor, with just a small amount of bitterness and a bit of peppery finish. This great...