6 pan seared butter sage Recipes

sea scallops , colossal (approximately 8 at 2 inches in diameter), garlic powder, onion powder, black pepper, flour, olive oil, butter, sage, fresh , chiffonade (roll leaves into a bunch and chop into thin strips)

butter, oil, mushrooms, finely diced, onions or 3/4 cup shallot, finely diced, carrot, finely chopped, coarse unseasoned bread crumbs, fresh parsley, chopped, fresh thyme, chopped or 1/2 tsp dried thyme, dried sage, dijon mustard, salt, pepper, fresh parsley, salt, pepper, boneless pork tenderloin, dijon mustard, apples, red onion, apple, unpeeled,thinly sliced, vegetable oil (approximately )

kosher salt , more as needed, potato gnocchi (i have a gnocchi recipe posted - 1 recipe of that is just right), unsalted butter , cut into 3 even pieces, unsalted butter, cut into 1-inch cubes, fresh sage leaves, grated lemon zest, kosher salt, fresh ground black pepper

pumpkins (preferably jack-be-little; 3 1/2 to 4 inches in diameter), diced (1/4 inch) peeled seeded fresh pumpkin (preferably from sugar or cheese pumpkins), chicken stock, water, onion, finely chopped, olive oil, arborio rice, grated parmigiano-reggiano (1/3 cup), unsalted butter, sea scallops (1 1/2 lb), tough muscle removed from side of each if necessary, olive oil, unsalted butter, sliced fresh sage, white truffle oil