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SCALLOPS IN BROWN BUTTER SAGE SAUCE

INGREDIENTS

2 tbsp shallot, diced
1/2 box (or 6 ounces) orecchiette pasta
1/2 cup pasta water (reserved)
16 ounces portobello mushrooms, sliced
8–10 sea scallops
1/4 tsp salt
1/4 tsp freshly cracked pepper
2 tbsp unsalted butter, divided
3–4 sprigs of fresh sage leaves
Garnish: pine nuts, parmesan cheese

INSTRUCTIONS

  • Cook pasta according to package instruction in salted water. Before draining pasta, reserve 1/2 cup of pasta water and set aside.

  • Pat scallops with paper towel until dry. Remove any side muscle if the scallop has one. Season the scallops with salt and pepper on one side. 

  • In a sauté pan, add 1 tbsp of butter over medium high heat. Just as butter starts to melt and swirls around in pan, add the scallops. Turn down the heat to medium high so the butter doesn’t burn. Leave scallops in the pan for 2 minutes on one side. Add 1/2 tbsp more butter and some torn sage leaves. Using tongs, flip scallops over for another 1-2 minutes. Feel free to swirl the pan around or spoon the butter and sage onto the scallops. Be careful not to over cook! Once the scallops are done cooking, remove and set aside on a plate. 

  • Return to the sauté pan and add remaining butter and mushrooms. Place a lid on the pan and let the mushrooms cook down for 2 minutes. Add the diced shallot and a few more tears of the sage leaves, placing the lid back on to cook down more. 

  • Add the reserved pasta water (1/2 cup) to the mushroom mixture, stir and return heat down to low. Add the cooked pasta and more sage leaves if desired. Option to garnish with pine nuts and parmesan cheese. 
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