This recipe is from Jenny Shea Rawn as part of the Massachusetts Seafood Ambassador Program led by Eating with the Ecosystem.

Serves: 4-6

Ingredients
· 2 tablespoons extra virgin olive oil
· 10-15 sage leaves
· 3/4 lb sea scallops, patted very dry, tough side muscle removed
· 1 tablespoon salted butter
· sea salt
· ground black pepper

For serving (optional):
· lemon wedges

Directions
1. Add olive oil to a large skillet over medium heat. When hot, add sage leaves and pan fry for 1—2 minutes until crispy. Remove from pan and set aside.

2. Sprinkle scallops with salt and pepper on both sides. Add scallops to the hot skillet (don’t crowd them!) over medium high heat and sauté another 1—2 minutes until desired doneness. Do not overcook.

3. Top scallops with crispy sage. Serve right away with lemon wedges.

These recipes are brought to you as part of the Massachusetts Seafood Ambassador program led by @eating_with_the_ecosystem. The program is made possible by funding provided by commercial fishermen of MA from permit fees at no additional cost to the fishermen via @massmarinefisheries Seafood Marketing Grant Program.