Scallops with Apple Brandy Cream Sauce and Spinach
Impress your family and friends with this recipe from Epicurious 2005. It is one of my all-time favorite scallop recipes and is super easy to prepare. The slightly sweet and savory brandy cream sauce is the perfect match for the slightly bitter spinach contrasted with the tender sweet scallops.
Makes 4 main servings or 6 starter servings
Ingredients:
1 1/2 tablespoons extra-virgin olive oil, divided
1 large shallot, minced
1/3 cup Calvados (apple brandy)
1 cup heavy whipping cream
12 large sea scallops, patted dry (if possible buy “dry scallops”)
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
Preparation:
The Apple-Brandy Cream Sauce:
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. (Sauce base can be made 2 hours ahead. Let stand at room temperature.)
Sear the Scallops:
Preheat oven to 300°F. Sprinkle scallops with salt and pepper. Heat vegetable oil in another large nonstick skillet over high heat. (Fry Pan should be very hot.)
Add 6 scallops to the pan (don’t over-crowd) and cook until brown, about 2 minutes per side. Transfer to rimmed baking sheet; tent ad 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.
Pour any collected juices from baking sheet with the scallops into sauce in skillet. Boil until thickened, about 2 minutes. Season with salt and pepper.
Prepare the Spinach:
Heat remaining 1 tablespoon olive oil in large saucepan or wok 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 3 scallops on spinach on each plate; spoon sauce over scallops.
Serve with white rice, or Sukoyaka 8 Grain Mix.
Wine pairing: the classic wine choice for scallops and a cream sauce is Chardonnay, White Burgundy, or Chablis. A softer Sauvignon Blanc from the French Loire Valley also works. Avoid overly acidic or minerally wines.