Sage Butter Seared Scallops with Creamy Brie & Roasted Garlic Basmati

This Sage Butter Seared Scallops with Creamy Brie & Roasted Garlic Basmati recipe is one I like to make when I want something elegant but not overly complicated. The scallops are buttery and tender, and the roasted garlic basmati rice with brie adds a rich, creamy base that makes this dish truly special.

Why You’ll Love This Recipe

I love this dish because it feels like fine dining at home. The scallops sear beautifully in sage butter, giving them a delicate flavor that pairs perfectly with the creamy, garlicky rice. It’s impressive enough for a special dinner yet simple enough that I can make it without stress.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

6 large sea scallops
2 cups basmati rice
1 large garlic head
1 tsp. olive oil
1 medium red onion – chopped
3 tbsp. salted butter
2 tbsp. brie – without rind
2 tbsp. parsley – finely chopped
⅛ tsp. sage spice
½ lemon – to squeeze on scallops

Directions

1. I start by preheating the oven to 400°F (200°C). I slice off the top of the garlic head, drizzle it with olive oil, wrap it in foil, and roast for about 40 minutes until soft and caramelized.
2. While the garlic roasts, I cook the basmati rice according to package instructions.
3. In a pan, I melt 1 tablespoon of butter and sauté the chopped red onion until softened.
4. Once the rice is done, I squeeze the roasted garlic cloves into it, stir in the onions, brie, parsley, and season with salt and pepper. I keep it warm while preparing the scallops.
5. For the scallops, I pat them dry with paper towels and season lightly with salt and pepper.
6. In a skillet, I melt the remaining butter over medium-high heat, add the sage, and sear the scallops for about 2 minutes per side until golden and caramelized.
7. I finish by squeezing fresh lemon juice over the scallops before serving them on top of the creamy roasted garlic basmati rice.

Servings and Timing

This recipe serves 2 people. It takes about 15 minutes to prepare and 45 minutes to cook, making the total time around 1 hour.

Variations

Sometimes I swap brie with goat cheese or cream cheese for a different flavor. I also like adding a splash of white wine to the scallops while searing for extra depth. For a heartier meal, I serve the scallops with a side of roasted vegetables.

Storage/Reheating

I prefer to eat scallops fresh since they lose their texture when reheated. However, I store leftover rice in the refrigerator for up to 3 days and reheat it in the microwave or on the stove with a splash of broth or water.

FAQs

How do I get a good sear on scallops?

I make sure the scallops are completely dry before cooking and that the pan is very hot.

Can I use frozen scallops?

Yes, but I thaw them fully and pat them dry before searing.

What can I use instead of brie?

Goat cheese, cream cheese, or even mascarpone work well.

Can I make this dish ahead of time?

I prepare the rice in advance but always cook scallops fresh right before serving.

Do I need fresh sage or can I use dried?

A pinch of dried sage works well, but fresh sage leaves add more aroma.

Can I use another type of rice?

Yes, jasmine or long-grain white rice can be substituted, though basmati gives the best texture.

How do I know when scallops are done?

They should be opaque in the center and have a golden crust on the outside.

Can I serve this with a sauce?

Yes, a light cream sauce or white wine butter sauce complements the scallops nicely.

Is this recipe gluten-free?

Yes, all the ingredients are naturally gluten-free.

Can I double this recipe for more servings?

Yes, I just make sure not to overcrowd the pan when searing scallops.

Conclusion

This Sage Butter Seared Scallops with Creamy Brie & Roasted Garlic Basmati is one of my favorite recipes for an elegant meal at home. The combination of tender scallops, rich buttery sage, and creamy rice makes it unforgettable every time I make it.

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