Scallops in Brown Butter Sage Sauce
Scallops and sage are the stars of the show here.
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Cooking tools:
- Saute pan
- Pot
- Colander
- Chef's knife
- Cutting board
- Stove
- Spoon
- Paper towel
- Plate
- Measuring cup
Ingredients
- 1 large shallot minced
- 1lb orecchiette pasta
- 1 cup reserved pasta water
- 20oz sliced portobella mushrooms
- 16-20 small sea scallops
- Salt
- Pepper
- 4tbsp butter
- 1 bunch fresh sage leaves
- Parmesan cheese
- Pine Nuts
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