Scallops in cream sauce

Thaw the scallops completely (2 pcs). Season with salt and pat dry with paper towels.

Chop the onion (1 tbsp), carrot (1 tbsp), and celery (1 tbsp) into small cubes.

Melt half of the butter (1.5 tbsp) over low heat. Sauté the vegetables for 3–4 minutes until soft. Transfer to a separate dish.

Add the sage leaves (a few sprigs) to the same pot and quickly heat them. Pour in the cream (150 ml). Heat without boiling. Cover and let steep for 10 minutes.

Melt the remaining butter (1.5 tbsp) in a pan. Sear the scallops for 1–1.5 minutes on each side until golden brown. Transfer the scallops to a plate. Season with black pepper.

Strain the cream, removing the sage. Return the cream to the pot, add the vegetables. Heat for 1–2 minutes until slightly thickened.

Drizzle the sauce over the scallops and serve immediately.