Scallops In Sage Cream

• 1 1/2 lbs sea scallops
• 1/4 teaspoon salt
• 1/8 teaspoon black pepper
• 1/4 red pepper flakes
• 3 tablespoons olive oil, divided
• 1/4 cup shallot, chopped
• 1/4 cup fresh mushrooms, sliced
• 1 garlic clove, minced
• 3/4 cup heavy cream
• 1/8 cup sherry wine
• 6 fresh sage leaves, thinly sliced
• hot pasta (optional)

1. Sprinkle scallops with salt and pepper. In a large skillet saute scallops in 2 tablespoons oil for 1 1/2 to 2 minutes per each side or until firm and opaque.
2. Remove from pan and keep warm.
3. In the same skillet add the rest of the oil and red pepper flakes and add the shallots, garlic and mushrooms. Cook until tender.
4. Add the cream and bring to a boil and add the sherry. Cook and stir til thickened.
5. Add the scallops back the the pan and heat through. Stir in sage.
6. Serve over hot pasta or rice.

scallops, salt, black pepper, red pepper, olive oil, shallot, fresh mushrooms, garlic, heavy cream, sherry wine, sage, hot pasta

Taken from www.food.com/recipe/scallops-in-sage-cream-403211 (may not work)