Seared Scallops on Spinach with Apple-Brandy Cream Sauce

Name: Seared Scallops on Spinach with Apple-Brandy Cream Sauce
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Global
Ingredients: 118 milliliters fresh unfiltered apple juice; 79 milliliters Calvados; 1 teaspoon chopped fresh thyme; 1 large garlic clove, minced; 237 milliliters heavy whipping cream; 2 Tbsps extra-virgin olive oil, divided; 16 larges sea scallops, patted dry; 1 large shallot, minced; 255 grams spinach leaves; 1 Tbsps vegetable oil

Seared Scallops on Spinach with Apple-Brandy Cream Sauce is a gluten free and vegetarian recipe with 8 servings. One portion of this dish contains roughly 2g of protein, 15g of fat, and a total of 174 calories. This recipe covers 11% of your daily requirements of vitamins and minerals. Head to the store and pick up spinach leaves, sea scallops, olive oil, and a few other things to make it today. From preparation to the plate, this recipe takes about 45 minutes.

Instructions

Heat 1/2 tablespoon olive oil in large nonstick skillet over medium-high heat.

Ingredients you will need

Olive Oil

Equipment you will use

Frying Pan

Add shallot; stir 30 seconds.

Ingredients you will need

Shallot

Add Calvados (brandy may ignite); boil 30 seconds.

Ingredients you will need

Calvados

Brandy

Add cream; boil 2 minutes.

Ingredients you will need

Cream

Transfer sauce base to bowl. (Sauce base can be made 2 hours ahead.

Ingredients you will need

Base

Equipment you will use

Bowl

Let stand at room temperature.)

Preheat oven to 300°F.

Equipment you will use

Oven

Sprinkle scallops with salt and pepper.

Ingredients you will need

Salt And Pepper

Scallops

Heat vegetable oil in another large nonstick skillet over high heat.

Ingredients you will need

Vegetable Oil

Equipment you will use

Frying Pan

Add 8 scallops.

Ingredients you will need

Scallops

Cook until brown, about 2 minutes per side.

Transfer to rimmed baking sheet; place in oven to keep warm. Repeat with remaining scallops.

Ingredients you will need

Scallops

Equipment you will use

Baking Sheet

Oven

Add apple juice and thyme to hot skillet. Boil 1 minute, scraping up brown bits.

Ingredients you will need

Apple Juice

Thyme

Equipment you will use

Frying Pan

Add sauce base; bring to boil.

Ingredients you will need

Base

Remove from heat.

Heat remaining 1 tablespoon olive oil in large saucepan over medium-high heat.

Ingredients you will need

Olive Oil

Equipment you will use

Sauce Pan

Add garlic and stir 30 seconds.

Ingredients you will need

Garlic

Add spinach; toss until barely wilted and still bright green, about 2 minutes.

Ingredients you will need

Spinach

Sprinkle with salt and pepper. Using tongs, mound spinach in center of 8 plates, dividing equally.

Ingredients you will need

Salt And Pepper

Spinach

Equipment you will use

Tongs

Arrange 2 scallops on spinach on each plate.

Ingredients you will need

Scallops

Spinach

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.

Ingredients you will need

Salt And Pepper

Scallops

Sauce

Equipment you will use

Baking Sheet

Frying Pan

Unfiltered fresh apple juice is thicker and has a more intense flavor than regualr bottled apple juice. Look for it in the produce section — on ice or in a refrigerator case.

Ingredients you will need

Apple Juice

Ice

Equipment

Ingredients

Servings:

118milliliters

fresh unfiltered apple juice 79milliliters

Calvados 1teaspoon

chopped fresh thyme 1large

garlic clove, minced 237milliliters

heavy whipping cream 2Tbsps

extra-virgin olive oil, divided 16larges

sea scallops, patted dry 1large

shallot, minced 255grams

spinach leaves 1Tbsps

vegetable oil

Recommended wine: Chardonnay, Chenin Blanc, Pinot Noir

Scallops works really well with Chardonnay, Chenin Blanc, and Pinot Noir. Chardonnay and chenin blanc are great matches for grilled or seared scallops. If your scallops are being matched with bacon or other cured meats, try a lightly chilled pinot noir. The Rochioli Estate Chardonnay with a 4.3 out of 5 star rating seems like a good match. It costs about 42 dollars per bottle.