Seared Scallops on Spinach with Apple-Brandy Cream Sauce
Succulent sea scallops seared to perfection, served on a bed of wilted spinach and topped with a luxurious apple-brandy cream sauce made with Calvados and fresh apple juice. This elegant dish combines the sweetness of scallops with rich cream and bright apple flavors.
Ingredients
- •1½ tablespoon extra-virgin olive oil
- •1 large shallot
- •⅓ cup Calvados
- •1 cup heavy whipping cream
- •16 large sea scallops
- •½ tablespoon vegetable oil
- •½ cup fresh unfiltered apple juice
- •1 teaspoon fresh thyme
- •1 large garlic clove
- •9 ounce spinach leaves
Cooking Instructions
- 1.
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.)
5 min
- 2.
Preheat oven to 300°F. Sprinkle scallops with salt and pepper. Heat vegetable oil in another large nonstick skillet over high heat. Add 8 scallops.
5 min
- 3.
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 1 minute, scraping up brown bits. Add sauce base; bring to boil. Remove from heat.
10 min
- 4.
Heat remaining 1 tablespoon olive oil in large saucepan 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 8 plates, dividing equally.
5 min
- 5.
Arrange 2 scallops on spinach on each plate. Pour any collected juices from baking sheet into sauce in skillet. Boil until thickened, about 2 minutes. Season with salt and pepper; spoon over scallops.
5 min
