Scallops with Calvados Recipe

Serves/Makes: 3

Ingredients:

• 1 pound (454 g) fresh (if possible – better) or frozen scallops
• Large knob butter
• 1 garlic clove, minced
• Salt and pepper
• 2 tablespoons (30 mL) heavy cream (35%)
• 3 1/2 ounces (100 mL) alcohol (Calvados, Port or other)

How to cook Scallops with Calvados:

• Thaw frozen scallops in milk, at room temperature.
• Melt butter over high heat, but do not brown.
• Add fresh or thawed scallops.
• Mix in garlic salt and pepper, to taste.
• Brown scallops for approximately 10 minutes, until golden, pouring in cream, after 7 minutes of cooking time.
• As scallops have soaked in milk, all will mix easily together.
• Pour in alcohol (be careful even though it is normal, quite large flames can occur).
• Serve, along with plain, boiled fresh ‘tagliatelle’ pasta.

Comments:
Calvados is an apple brandy from the French region of Lower Normandy.

This recipe for Scallops with Calvados serves/makes: 3

Main Ingredient: Scallops
Preparation Method: Pan Fried/Sauteed
Cuisine: French