Seared Scallops on Spinach with Apple-Brandy Cream Sauce

Seared Scallops on Spinach with Apple-Brandy Cream Sauce
Photo by Charles Schiller

Ingredients

  • 1 large shallot
  • 1 9-ounce bag spinach leaves
  • ½ tablespoon vegetable oil
  • 1 ½ tablespoons extra-virgin olive oil
  • 16 large sea scallops
  • 1 cup heavy whipping cream
  • ½ cup fresh unfiltered apple juice
  • + 3 more ingredients
    • 1/3 cup Calvados
    • 1 large garlic clove
    • 1 teaspoon fresh thyme

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.) Preheat ov...

View full recipe at Epicurious

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