How to cook Scallops on Spinach with Brandy Sauce
- 16 large sea scallops, patted dry
- 1 1/2 tablespoons extra-virgin olive oil, divided
- 1 large shallot, minced
- 1/3 cup Calvados*
- 1 cup heavy whipping cream
- 1/2 tablespoon vegetable oil
- 1/2 cup fresh unfiltered apple juice
- 1 teaspoon chopped fresh thyme
- 1 large garlic clove, minced
- 1 (9-ounce) bag spinach leaves
- Heat 1/2 tablespoon olive oil in large nonstick skillet over medium-high heat. Add shallot; stir 30 seconds. Add Calvados (brandy may ignite); boil 30 seconds. Add cream; boil 2 minutes. Transfer sauce base to bowl.
- Preheat oven to 300°F (150°C). Sprinkle scallops with salt and pepper. Heat vegetable oil in another larger nonstick skillet over high heat. Add 8 scallops. Cook until brown, about 2 minutes per side. Transfer to rimmed baking sheet; place in oven to keep warm. Repeat with remaining scallops. Add apple juice and thyme to hot skillet. Boil 1 minute, scraping up brown bits. Add sauce base; bring to boil. Remove from heat.
- Heat remaining 1 tablespoon olive oil in large saucepan over medium-high heat. Add garlic and stir 30 seconds. Add spinach; toss until barely wilted and still bright green, about 2 minutes. Sprinkle with salt, and pepper. Using tongs, mound spinach in center of plates, dividing equally.
- Arrange 2 scallops on spinach on each plate. Pour any collected juices from baking sheet into sauce in skillet. Boil until thickened, about 2 minutes. Season with salt and pepper; spoon over scallops.
The Scallops on Spinach with Brandy Cream Sauce recipe easy to prepare and so good! Usually this dish is served on Christmas Day.
is an apple brandy from the French region of Basse-Normandie or Lower Normandy.
This recipe for Scallops on Spinach with Brandy Sauce serves/makes: 8
The Scallops on Spinach with Brandy Cream Sauce recipe is adopted from Bon Appetit Magazine - December 2005.
Main Ingredient: Scallops
Preparation Method: Pan Fried/Sauteed
(more Pan Fried/Sauteed