Scallops in Brown Butter Sage Sauce
Pasta loving is the name of my game, and this amped up version of a traditional brown butter sauce is quite the treat. Scallops are the star of this dish which makes it super special for a celebration or date night meal. The nuttiness of the browned butter alongside the earthy mushrooms is real comforting pasta winner.
Scallops in Brown Butter Sage Sauce
- Prep Time
20 min
- Cook Time
20 min
- Total Time
40 min
- Servings
4
- Difficulty
Super Easy
Ingredients
- 1 large shallot minced
- 1lb orecchiette pasta
- 1 cup reserved pasta water
- 20oz sliced portobella mushrooms
- 16-20 small sea scallops
- Salt and Pepper
- 4tbsp butter
- 1 bunch fresh sage leaves
- Parmesan cheese
- Pine Nuts
Instructions
- Cook pasta according to the package in salted water. Before draining the water reserve some of that starchy pasta water to loosen the sauce up later on in the recipe.
- Pat scallops with paper towels until very dry. Remove the side muscle if still intact. Season the scallops with salt and pepper.
- In a sauté pan, melt 2 tbsp of butter over medium heat. Once the butter is melted, add the scallops season side down. Allow to cook for approximately 2 minutes. Add another tbsp of butter and the sage leaves. Flip the scallops and cook another 2 minutes. Spoon butter over top the scallops while they finish cooking. Once fully cooked remove from pan and set aside on a dish.
- Add the other 2 tablespoons of butter to the pan and add in the mushrooms. Cover the pan with a lid and allow the mushrooms to cook down and soften for a few minutes. Add the shallots and a few more leaves of sage and cover again for a few more minutes.
- Add the pasta water into the pan, along with the pasta and more sage if desired. Allow the sauce to thicken and coat the pasta. Stir several times.
- Divide pasta among bowls, top with scallops, parm cheese, and toasted pine nuts.
Tips
- Scallops can over cook very quickly so make sure you’re attentive to how long they’ve been cooking.
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