Scallops with Creamy White Wine Sauce – vomFASS Madison University Avenue

Ingredients

• 1 Tbsp vomFASS Don Carlos Extra Virgin Olive Oil
• 2 Tbsp unsalted butter
• 10 sage leaves
• 8 scallops, about 300g/10 oz, side muscle removed
• 4 garlic cloves
• 1 shallot
• 1 Tbsp lemon juice
• salt
• black pepper
• ½ tsp sweet paprika
• ¼ cup dry white wine
• ¾ cup heavy cream
• ½ cup grated Parmesan
• 2 Tbsp chopped toasted pistachios for serving
• ¼ tsp crushed red pepper flakes for serving