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Sage Butter Seared Scallops with Creamy Brie & Roasted Garlic Basmati

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An elegant yet simple dish featuring buttery sage-seared scallops served over creamy brie and roasted garlic basmati rice, perfect for a special dinner at home.

Ingredients

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, rind removed

2 tbsp parsley, finely chopped

1/8 tsp dried sage (or fresh sage leaves)

1/2 lemon, for squeezing on scallops

Salt and pepper, to taste

Instructions

  1. Preheat oven to 400°F (200°C). Slice the top off the garlic head, drizzle with olive oil, wrap in foil, and roast for 40 minutes until soft and caramelized.
  2. Cook basmati rice according to package instructions.
  3. In a pan, melt 1 tbsp butter and sauté chopped red onion until softened.
  4. When rice is done, squeeze roasted garlic into it, stir in onions, brie, parsley, salt, and pepper. Keep warm.
  5. Pat scallops dry with paper towels and season lightly with salt and pepper.
  6. In a skillet, melt remaining butter over medium-high heat, add sage, and sear scallops 2 minutes per side until golden and caramelized.
  7. Squeeze lemon juice over scallops and serve on top of creamy roasted garlic basmati rice.

Notes

Swap brie with goat cheese, mascarpone, or cream cheese for variation.

Add a splash of white wine when searing scallops for extra depth.

Serve with roasted vegetables for a heartier meal.

Scallops are best enjoyed fresh; store leftover rice in the fridge up to 3 days.

Nutrition

Find it online: https://justsosavory.com/sage-butter-seared-scallops-with-creamy-brie-roasted-garlic-basmati/