Seared Scallops On Spinach With Apple-Brandy Cream Sauce
Serves: 3
Cierra Adams
1 January 1970
Based on User reviews:
42
Spice
52
Sweetness
50
Sourness
44
mins
Prep time (avg)
4.7
Difficulty
Ingredients:
1.5 tbsps
Extra-Virgin Olive Oil (divided)1 large
Shallot (minced)1 cup
Calvados1 cup
Heavy Whipping Cream16 large
Sea Scallops (patted dry)1 tbsp
Vegetable Oil1 tsp
Thyme (chopped fresh)1 large
Garlic (clove, minced)Directions:
1
Heat 1/2 tablespoon olive oil in large nonstick skillet over medium-high heat
2
Add shallot; stir 30 seconds
3
Add Calvados (brandy may ignite); boil 30 seconds
4
Add cream; boil 2 minutes
5
Transfer sauce base to bowl
6
(Sauce base can be made 2 hours ahead
7
Let stand at room temperature
8
) Preheat oven to 300°F
9
Sprinkle scallops with salt and pepper
10
Heat vegetable oil in another large nonstick skillet over high heat
11
Add 8 scallops
12
Cook until brown, about 2 minutes per side
13
Transfer to rimmed baking sheet; place in oven to keep warm
14
Repeat with remaining scallops
15
Add apple juice and thyme to hot skillet
16
Boil 1 minute, scraping up brown bits
17
Add sauce base; bring to boil
18
Remove from heat
19
Heat remaining 1 tablespoon olive oil in large saucepan over medium-high heat
20
Add garlic and stir 30 seconds
21
Add spinach; toss until barely wilted and still bright green, about 2 minutes
22
Sprinkle with salt and pepper
23
Using tongs, mound spinach in center of 8 plates, dividing equally
24
Arrange 2 scallops on spinach on each plate
25
Pour any collected juices from baking sheet into sauce in skillet
26
Boil until thickened, about 2 minutes
27
Season with salt and pepper; spoon over scallops
28
Heat 1/2 tablespoon olive oil in large nonstick skillet over medium-high heat
29
Add shallot; stir 30 seconds
30
Add Calvados (brandy may ignite); boil 30 seconds
31
Add cream; boil 2 minutes
32
Transfer sauce base to bowl
33
(Sauce base can be made 2 hours ahead
34
Let stand at room temperature
35
) Preheat oven to 300°F
36
Sprinkle scallops with salt and pepper
37
Heat vegetable oil in another large nonstick skillet over high heat
38
Add 8 scallops
39
Cook until brown, about 2 minutes per side
40
Transfer to rimmed baking sheet; place in oven to keep warm
41
Repeat with remaining scallops
42
Add apple juice and thyme to hot skillet
43
Boil 1 minute, scraping up brown bits
44
Add sauce base; bring to boil
45
Remove from heat
46
Heat remaining 1 tablespoon olive oil in large saucepan over medium-high heat
47
Add garlic and stir 30 seconds
48
Add spinach; toss until barely wilted and still bright green, about 2 minutes
49
Sprinkle with salt and pepper
50
Using tongs, mound spinach in center of 8 plates, dividing equally
51
Arrange 2 scallops on spinach on each plate
52
Pour any collected juices from baking sheet into sauce in skillet
53
Boil until thickened, about 2 minutes
54
Season with salt and pepper; spoon over scallops