Sage Scallops in Cream

Ingredients

  • 1 tbsp. olive oil
  • 1 green onion, sliced
  • ¼ tsp salt
  • ¼ cayenne pepper, minced or 1/8 tsp ground
  • 5 sage leaves, thinly sliced
  • ½ lb. scallops
  • 2-3 tbsp. dry Vermouth
  • ½ cup half N half
  • ½ tbsp. butter
  • 1 tbsp. Fontina cheese, grated

Steps

  1. Heat oil in skillet on med heat.
  2. Saute onion, salt, cayenne & sage till starting to brown.
  3. Add scallops and cook till brown & cooked through.
  4. Deglaze with Vermouth and simmer 2 min.
  5. Add butter and half N half, stir til blended.
  6. Plate up in ovenproof dishes or gratin dishes.
  7. Top with grated Fontina & broil till brown.

**Low Carb – only 5 carbs per serving.

Serves: 2

Credit: Camille Van Sant