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Seared Scallops with Brown Butter Sage Sauce delightfully impress.

Elevate your dinner with this elegant scallop pasta dish featuring golden-seared sea scallops, earthy portobello mushrooms, and a fragrant brown butter sage sauce. Served over orecchiette pasta and finished with pine nuts and Parmesan, it's a perfect balance of richness and refinement for date nights or special occasions.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 2 servings
Course: Main Dish
Cuisine: Italian-Inspired Seafood
Ingredients Method Notes

Ingredients
  

  • 8 to 10 sea scallops side muscle removed1/2 box orecchiette pasta (approximately 6 oz)2 tbsp finely diced shallot16 oz sliced portobello mushrooms2 tbsp unsalted butter, divided3 to 4 sprigs fresh sage leaves, torn1/4 tsp salt1/4 tsp freshly cracked black pepper1/2 cup reserved pasta water (from cooking pasta)Pine nuts, for garnish (optional)Grated Parmesan cheese, for garnish (optional)

Method
 

  1. Bring a pot of salted water to a boil. Cook orecchiette according to package directions. Reserve 1/2 cup of pasta water before draining.
  2. Pat scallops dry and season one side with salt and pepper.
  3. In a sauté pan, melt 1 tbsp of butter over medium-high heat. Once hot, place scallops seasoned-side down. Sear for 2 minutes.
  4. Add 1/2 tbsp more butter and the torn sage leaves. Flip scallops and cook for an additional 1 to 2 minutes, basting with the sage butter. Remove from the pan and set aside.
  5. In the same pan, add the remaining 1/2 tbsp of butter and the mushrooms. Cover and cook for about 2 minutes until they begin to soften and release their moisture.
  6. Add diced shallots and more sage. Cover again and cook until the shallots are soft and fragrant.
  7. Pour in reserved pasta water and stir to deglaze the pan. Add the cooked pasta and gently mix to coat with the sauce.
  8. Serve pasta topped with seared scallops. Garnish with pine nuts and grated Parmesan if desired.

Notes

Make sure scallops are fully dry before searing to get the best golden crust.
Use a heavy-bottomed pan or cast iron skillet for even browning.
This dish pairs well with a crisp white wine like Sauvignon Blanc or Pinot Grigio.
Optional garnishes like pine nuts and Parmesan add flavor and texture but can be omitted for a simpler finish.