Scallops with Brandy Cream Sauce
- Number of Servings: 8
Ingredients
Shallots, 8 tbsp chopped (remove)*brandy 80 proof, 2.66 oz (remove)Heavy Whipping Cream, 1 cup, fluid (yields 2 cups whipped) (remove)Olive Oil, .5 tbsp (remove)Scallops, raw, 8 unit 2 large or 5 small (remove)Olive Oil, 1 tbsp (remove)Apple juice, unsweetened, .5 cup (remove)Thyme, fresh, 1 tsp (remove)Garlic, 1 clove (remove)Spinach, fresh, 2 package (10 oz) (remove)
Sauce Base:
Heat oil Add minced shallots. Stir 30 seconds. Add brandy. (may ignite) Boil 30 seconds. Add cream; boil 2 minutes. Transfer sauce to bowl and stand at room temp. May be made 2 hours ahead.
To finish dish.
Scallops:
Dry scallops. Sprinkle with salt and pepper.
Heat 1/2 T oil in non stick skillet over high heat.
brown 8 scallops both sides. Repeat with other 8.
Remove from pan. Put on baking sheet with sides and keep warm in oven.
Add apple juice and thyme. Boil 1 minute scrpaing up browned bits.
Add sauce base. bring to boil and remove from heat.
Spinach
1/2 T oil in large sauce pan. Add chopped garlic. Stir.
Add spinach. toss til barely wilted.
Put 2 scallops in mound of spinach on each plate. Pour scallop juice in sauce. Boil til thickened.
Put sauce over each serving.
Serving Size: 8 servings
Number of Servings: 8
Recipe submitted by SparkPeople user JPTOWNSEND.
Heat oil Add minced shallots. Stir 30 seconds. Add brandy. (may ignite) Boil 30 seconds. Add cream; boil 2 minutes. Transfer sauce to bowl and stand at room temp. May be made 2 hours ahead.
To finish dish.
Scallops:
Dry scallops. Sprinkle with salt and pepper.
Heat 1/2 T oil in non stick skillet over high heat.
brown 8 scallops both sides. Repeat with other 8.
Remove from pan. Put on baking sheet with sides and keep warm in oven.
Add apple juice and thyme. Boil 1 minute scrpaing up browned bits.
Add sauce base. bring to boil and remove from heat.
Spinach
1/2 T oil in large sauce pan. Add chopped garlic. Stir.
Add spinach. toss til barely wilted.
Put 2 scallops in mound of spinach on each plate. Pour scallop juice in sauce. Boil til thickened.
Put sauce over each serving.
Serving Size: 8 servings
Number of Servings: 8
Recipe submitted by SparkPeople user JPTOWNSEND.
Nutritional Info Amount Per Serving
- Calories: 205.2
- Total Fat: 14.1 g
- Cholesterol: 50.7 mg
- Sodium: 117.4 mg
- Total Carbs: 7.8 g
- Dietary Fiber: 1.6 g
- Protein: 8.0 g
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