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Seared Scallops on Spinach with Apple Brandy Cream Sauce Recipe

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This recipe for Seared Scallops on Spinach with Apple Brandy Cream Sauce, by , is from Preserving The Elders Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Pat Joyce
Added: Tuesday, May 19, 2009


1 1/2 tbs. extra virgin olive oil, divided
1 Large shallot, minced
1/3 c. Calvados
1 c. heavy whipping cream

16 large scallops, patted dry
1/2 tsp. vegetable oil
1/2 c. apple juice
1 tsp. chopped fresh thyme

1 large clove garlic, minced
1 9 oz. bag spinach

Heat 1/2 tsp. olive oil in nonstick skillet over medium heat. Add shallots and stir 30 seconds. Add Calvados, brandy may ignite) boil 30 seconds. Add cream, boil 2 minutes. transfer sauce base to bowl. Sauce base can be made 2 hours ahead and let stand at room temperature.

Preheat oven to 300'. Sprinkle scallops with salt and pepper. Heat vegetable oil in another large nonstick skillet over high heat. Add 1/2 the 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 2 minute, scraping up brown bits. Add sauce base, bring to boil. Remove from heat.
Heat remaining 1 tbs. olive oil in large saucepan over medium heat. Add garlic and stir 30 seconds. Add spinach, toss until barely wilted - about 3 minutes. Sprinkle with salt and pepper. Mound spinach on plates. Arrange scallops on plates. Pour any collected juices from baking sheet into sauce in skillet. Boil until thickened, about 2 minutes. Spoon over scallops.




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