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3 seared scallops on top of creamy rice, garnished with a sprig of parsley.
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4.5 from 8 votes

Sage Butter Seared Scallops with Creamy Brie & Roasted Garlic Basmati

These sage butter seared scallops are so simple, so luscious and so impressive, especially when served with creamy brie basmati rice with a roasted garlic, red onion whisky sauce.
Prep Time10 mins
Cook Time1 hr
Total Time1 hr 10 mins
Course: Main Course
Cuisine: International
Servings: 2 People
Calories: 1000kcal


  • 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
  • 1 tbsp. whisky
  • tsp. sage spice
  • ½ lemon - to squeeze on scallops


  • Preheat your oven to 400 F. and follow the directions on your rice to create 2 servings. Set it to simmer while you prepare your other ingredients. Remove the papery outer layer of your garlic and chop off the tips of the cloves. It’s OK if some of them break off the head, you’ll simply pop them in the foil when you’re ready to roast the garlic.
  • Wrap your garlic in tin foil and drizzle it with a little olive oil. Sprinkle it with salt and pepper, and close the foil around it. Place it in the oven for 40-50 minutes. After 40 minutes, check it to see if the cloves are soft like butter. If they’re not, pop it back in the oven for another 10 minutes, or until it's soft.
  • While your garlic roasts and your rice simmers, chop a medium onion. Add 2 tbsp. of butter to a frying pan and cook onions until they’re a dark brown. Don’t burn them, but really let them brown. Remove them from the pan and set them aside, making sure to save all the butter you can from the pan.
  • Peel the rind away from your Brie until you have 2 tbsp. worth of soft cheese. You’ll be adding this to your rice.
  • Finely chop parsley until you have 2 tbsp. Set aside.
    NOTE: If your rice is done, remove from the simmer and add 2 tbsp. of brie. Mix until your rice is nice and creamy. Place a top on your rice to keep it warm.
  • If your rice is done, remove from the simmer and add 2 tbsp. of brie. Mix until your rice is nice and creamy. Place a top on your rice to keep it warm.
  • Remove your garlic from the oven if it’s been in for 40-50 minutes. If the garlic is soft like butter, squeeze the garlic out of its casings into a food processor and add your cooked red onions (with any butter that was in the pan). Add 1 tbsp. of whisky, a sprinkle of salt and pepper and puree until smooth. It’s OK if there are still bits of un-blended onion in the sauce.
  • Mix 2 tbsp. of your roasted garlic sauce into your creamy brie rice. Add salt and pepper to taste (and even more roasted garlic sauce if it could use more).
  • Mix in your finely chopped parsley and cover.
  • Make your sage butter. Simply melt 1 tbsp. of butter in a saucepan (or the microwave) and add ⅛ of a tsp. of sage spice to the butter. Give it a nice stir and set it beside the oven.
  • Slice a lemon and set it with your scallops next to the oven. Place your large skillet on the oven and turn the heat to high.
  • When the pan is very hot (about 10-30 seconds) pour your sage butter into the center of the pan and quickly place the scallops in the butter, making sure there is at least an inch of space between them. Cook the scallops for only 2-3 minutes on each side. Let one side cook, then flip.
  • Check to make sure both sides are perfectly seared, then give them a nice spritz with lemon. Turn off the heat and let them sizzle in the juice.
  • While they sizzle, reheat your rice for about a minute or two. It may still be perfectly hot. Add your rice to your plate, place your gorgeous scallops on top and serve!


If you’re using the same pan that you cooked your onions in to cook your scallops, you may want to wash the pan before cooking the scallops. The butter that’s still left from the onions might start to smoke when the pan gets very hot. If the pan gets smoky, it won’t negatively effect the searing of your scallops, but it might set off your smoke detectors ;)


Serving: 1cup rice & 3 scallops | Calories: 1000kcal | Carbohydrates: 154g | Protein: 28g | Fat: 26g | Saturated Fat: 14g | Cholesterol: 84mg | Sodium: 622mg | Potassium: 538mg | Fiber: 3g | Sugar: 1g | Vitamin A: 1885IU | Vitamin C: 34mg | Calcium: 117mg | Iron: 2.9mg