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"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

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 is from Our Family Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
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
Directions:
Directions:
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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