Posts tagged sage
Posts tagged sage
Found yet another use for the sage that I bought on Friday night in a recipe for Saltimbocca. I served it with a side of pasta with marinara sauce that I made and froze over the summer with tomatoes I picked from my garden.
What to do with all the sage leftover from last nights Seared Scallop dish? Apparently, it’s a great herb with which to make compound butter.
Maple & Sage Butter for the Sweet Potato and Garlic and Sage Butter for the Steak.
I was craving some seafood after a lot of meat in Steamboat and scallops came to mind. Found a recipe on youtube and headed to BottleRocket to pick out a wine and then to WholeFoods for the ingredients.
Recipe courtesy of LightsCameraCook
1 lb green asparagus, trimmed and cut into slices on the diagonal
3 tbsp olive oil, divided
1 lb diver sea scallops
1/2 tsp black pepper
3/4 tsp salt, divided
1 clove garlic, minced fine
1/3 cup white wine
2 tbsp butter
2 tbsp mascarpone cheese
1 tbsp fresh sage
Heat olive oil in a pan and sauté asparagus 4 minutes until tender. Transfer asparagus to a plate and return pan to stove.
Pat scallops dry and season with salt and pepper. Add some more olive oil to the pan and sauté scallops 3 minutes per side until browned. Once cooked, transfer to a clean plate.
Return pan to the stove and add the garlic and shallots. Sauté for 30 seconds and add the white wine to deglaze. Bring to a boil and reduce to about 2 tablespoons. Reduce heat to low and whisk in butter one tablespoon at a time. Do the same with the mascarpone cheese. Once fully incorporated, add sage, asparagus and and cook until heated. Plate sauce and top with scallops.
Served with Dr. Konstantin Frank 2009 Rkatsiteli from the Finger Lakes region on NY State purchased from BottleRocket Wines and Spirits.