CAMELOT FANTASIES

Scallops in Sage Cream                                                                                                                                                           1-1/2 pounds sea scallops,1/4 tsp salt, 1/8 tsp pepper, 3 tbsp olive oil, divided, 1/2 cup chopped shallots, 3/4 cup heavy whipping cream, 6 fresh sage leaves, thinly sliced, hot cooked pasta of your choice. Sprinkle scallops with salt & pepper. In a large skillet, saute scallops in 2 tbsp olive oil for 1-1/2 minutes to 2 minutes on each side or til firm and opaque. Remove & 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 til slightly thickened. Return scallops to the pan; heat through. Stir in sage and serve with pasta. (Note from me: I like to top this dish off with sliced green onions. Don't overcook the scallops, they will get rubbery & tough to eat.) Enjoy & Blessings.