SEARED SCALLOPS WITH LOBSTER BRANDY SAUCE
Provided by Food Network
Time 35m
Yield 1 serving
Number Of Ingredients 15
Steps:
- For the sauce: Add the butter to a small saucepan and heat on medium-high heat. Add the garlic and onions and sweat until light brown. Add the flour and stir until mixed. Add the white wine and mix with a whisk. Add the cream and lobster stock and bring to simmer for 5 minutes, stirring occasionally. Add the brandy, hot sauce and salt and pepper to taste. Cool and set aside. Warm in a small saucepan as needed.
- For the scallops: Heat a nonstick pan over high heat. Add the oil. Then lightly salt the scallops and add to the pan. Cook the scallops about 1 1/2 minutes on each side.
- Warm 4 ounces of lobster sauce and place on the plate. Land the scallops over the lobster sauce, drizzle with truffle oil and serve with rice or potatoes and your favorite vegetables.
SEARED SCALLOPS ON SPINACH WITH APPLE-BRANDY CREAM SAUCE
Categories Fruit Juice Milk/Cream Appetizer Bake Sauté Scallop Spinach Calvados Bon Appétit Sugar Conscious Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 8 servings
Number Of Ingredients 10
Steps:
- 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 oven to 300°F. Sprinkle scallops with salt and pepper. Heat vegetable oil in another large nonstick skillet over high heat. Add 8 scallops.
- 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.
- 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.
- 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.
SEARED SCALLOPS WITH MOREL CREAM SAUCE
Steps:
- Season the scallops on both sides with the salt and white pepper. Set a 12-inch saute pan over medium-high heat and add the olive oil. Once the oil is hot, place the scallops in the pan and saute for 2 minutes on the first side. Add the butter, placing the cubes in different parts of the pan. Cook the scallops for 1 minute longer, then turn and cook on the second side for 1 minute. Add the lemon juice and 2 teaspoons of the parsley and cook for 1 minute longer.
- Serve the scallops by dividing the sauce between 4warmed, shallow bowls and place 3 scallops in the center of each bowl. Garnish with the remaining parsley.
- 4 servings
- In a 1-cup heatproof glass or stainless steel bowl, place the morels and pour 3/4 cup of hot water over them, being sure that the mushrooms are submerged in the water. Allow to soak for 10 minutes. Remove from the water; rinse the morels under cool water, dice into 1/4-inch rings, set aside and reserve. Strain the remaining soaking water through cheesecloth and reserve separately.
- In a 1-quart saucepan, add the olive oil and 1 tablespoon of the butter over medium-high heat. Once the butter is melted, add the reserved sliced morels, the shallots, garlic, thyme, salt and pepper and saute until fragrant, about 1 minute. Add the white wine and balsamic vinegar and reduce until nearly dry, about 3 minutes. Add the reserved mushroom broth and cook until reduced to 2 tablespoons, about 5 minutes. Add the heavy cream and cook until reduced by half, about 10 minutes. Swirl the remaining butter into the sauce and adjust the seasoning. Set aside on a low heat until ready to use. (Do not allow sauce to boil or it will separate.)
SCALLOPS IN CREAM SAUCE WITH SPINACH FETTUCCINE
This sounds really good. From the Alaska Seafood Marketing Institute. ETA: I finally made this and liked it. I made 2 appetizer servings, then discovered that my grandson doesn't like scallops, lol. I thought that the first serving I made was a tad bland. So took my grandson's portion and played with it a little bit. I added some gruyere cheese, a little fresh tarragon and a dash of nutmeg and really liked these additions.
Provided by lazyme
Categories < 30 Mins
Time 25m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Sauté mushroom in butter about 1 minute.
- Add scallops and continue cooking 2 to 3 minutes just until flesh is opaque.
- Add cream sauce; bring to simmer and cook 1 minute.
- Arrange well-drained noodles on serving plate and top with creamed scallops.
- Garnish with cheese and parsley.
- Cream Sauce:
- Sauté shallots and garlic in butter until transparent.
- Deglaze pan with vermouth.
- Add cream; bring to simmer and reduce by 1/3 or until slightly thickened.
- Add lemon juice and season to taste with salt and pepper.
- Serve over fettuccini.
Nutrition Facts : Calories 661, Fat 69, SaturatedFat 43, Cholesterol 251.8, Sodium 172.5, Carbohydrate 6.8, Fiber 0.1, Sugar 0.4, Protein 5.6
APPLE, PEAR SEARED SCALLOPS SALAD WITH A BRANDY SAUCE
This can be as a first course appetizer, but I love to serve this as a salad starter. It is so good and really is a show stopper. The spinach is pan seared for just 1 minute and then topped with the scallops seared and garnished with a brandy cream sauce. Note, the sauce can easily be made ahead of time as well as the apples and pears. Pan searing the spinach as I mentioned and scallops takes only minutes so make sure everything is done and ready to go. To keep the apple, pears and scallops warm, I just put them in a small bowl and cover with foil and set in a 200 degree oven. But it is not a big deal if you don't put them in the oven, just covering them with foil should keep them warm enough. This is a very quick but very elegant dish. I have served this for many holiday dinner and always has rave reviews. It is also on my catering menu and is always very popular. So, don't be scared off by four steps. Two steps are done in advance and the rest is done in just minutes. Just take it step by step. It is not hard.
Provided by SarasotaCook
Categories < 60 Mins
Time 45m
Yield 8 Salads, 8 serving(s)
Number Of Ingredients 19
Steps:
- Brandy Sauce -- I make this first so it is already to go because everything else is so quick. In a small pot add the oil and heat to medium high heat. Saute the shallot and cook just a minute until it softens slightly. Add the brandy (make sure you remove from the burner when you do this) return and then cook just a few seconds. Then add in the cream and boil for 2-3 minutes. Remove from the heat and transfer to a small bowl. I just keep it at room temperature unless you make it the morning of, then you can refrigerate. But make sure you bring to room temp before you make your scallops.
- Apples and Pears -- I make these ahead to and just reheat in the micro for just 1 minute. Makes this much easier. In a small sauce pan add the butter and bring to medium high heat. Add the apples and pears and cook 3-5 minutes until soft but NOT mushy. You want them tender. Once soft, add in the pecans and remove to a small bowl and cover with plastic wrap.
- Scallops -- Remove from the refrigerator and let them set at room temperature. Just let them come to room temp it won't take long. At this point, make sure you take your sauce and apples out of the refrigerator if you made them earlier that day. You want to make sure they are room temperature.
- Searing Scallops -- Very Important! Make sure the scallops are dry, pat dry with a paper towel. In a small bowl, add the bread crumbs, salt and pepper and dip each side of the scallop lightly in the mixture. Then in large saute pan NON stick heat to medium high to high heat and add the olive oil. Add the scallops (don't over crowd, you want a nice dark brown sear) and cook until nicely brown on each side. They will only take about 2 minutes per side. It may take 2 batches depending on the size of your pan. Remove to a plate and cover with foil as you make the sauce.
- Part 2 -- After removing the scallops, reduce the heat to medium and add the apple cider and thyme to the pan and scrape up all the bits on the bottom. Boil 1 minute until the cider reduces a bit and all the bits are scraped up. Then add you room temp brandy sauce and bring to a boil. Cook 1 minute and remove from the heat.
- Spinach, Apples and Pears -- Last components. I just reheat my apples/pears in the microwave for just a minute before plating.
- And as for the spinach, I just put in a large bowl and toss with a teaspoon of olive oil, salt and pepper. Then toss and cover with plastic wrap and cook 1 minute. You don't want it completely wilted, just lightly sauteed.
- Plating -- On each plate, add some of the wilted spinach and then a scallop in the middle. Top that scallop with a spoon of the apple, pear, and nut mixture and then another scallop. Put a tooth pic through the top so they don't fall over. Just drizzle with the brandy sauce and serve.
- Just enjoy this great very unique wonderful appetizer/salad starter course. This served with some grilled steaks or beef tenderloin a potato gratain and some amazing desert makes this a 5 star dinner. A little work for a beginning dish, but it does get noticed.
Nutrition Facts : Calories 250.2, Fat 15.9, SaturatedFat 7.7, Cholesterol 51.9, Sodium 496.3, Carbohydrate 13.8, Fiber 2.3, Sugar 4.3, Protein 7.8
SEARED SCALLOPS WITH CITRUS HERB SAUCE
Be sure to pat the scallops with a paper towel to remove any excess moisture. This helps create that perfectly browned and flavorful scallop your better half will love. -April Lane, Greeneville, Tennessee
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 2 servings.
Number Of Ingredients 10
Steps:
- Pat scallops dry with paper towels; sprinkle with salt, pepper and paprika. In a large skillet, heat 2 tablespoons butter over medium-high heat. Add scallops; sear for 1-2 minutes on each side or until golden brown and firm. Remove from the skillet; keep warm., Wipe skillet clean if necessary. Saute garlic in remaining butter until tender; stir in sherry. Cook until liquid is almost evaporated; stir in the remaining ingredients. Serve with scallops.
Nutrition Facts : Calories 314 calories, Fat 18g fat (11g saturated fat), Cholesterol 101mg cholesterol, Sodium 691mg sodium, Carbohydrate 6g carbohydrate (0 sugars, Fiber 0 fiber), Protein 29g protein.
More about "seared scallops on spinach with apple brandy cream sauce food"
SEARED SCALLOPS ON SPINACH WITH APPLE-BRANDY CREAM …
From uncutrecipes.com
Servings 4Calories 220 per servingTotal Time 40 mins
- 05 - Preheat the oven to 150C / 300F.06 - Sprinkle the Scallops with Salt and Pepper. 07 - Using another skillet, heat the Vegetable Oil and saute' the Scallops and cook for 2 minutes or until they turn light brown. 08 - Turn the heat off and move the Scallops into the oven to keep it worm. 09 - Now, transfer the Brandy Cream cooked at the beginning to the pan you used to saute' the Scallops.
PAN-SEARED SCALLOPS WITH SPINACH-MUSHROOM SAUTE …
From myrecipes.com
RECIPES, DINNERS AND EASY MEAL IDEAS | FOOD NETWORK
From foodnetwork.com
SEARED SCALLOPS WITH CREAMY SPINACH AND LEEKS
From finecooking.com
SEARED SEA SCALLOPS WITH LEMON CREAM SAUCE …
From eatsbythebeach.com
PAN-SEARED SCALLOPS WITH BACON AND SPINACH - MYRECIPES
From myrecipes.com
SEARED SCALLOPS WITH BABY SPINACH AND POTATOES
From dairyfarmersofcanada.ca
10 BEST SEA SCALLOPS WITH CREAM SAUCE RECIPES - YUMMLY
From yummly.com
CREAMY SPINACH LINGUINE WITH SEARED SCALLOPS - CHEF JEN
From chefjen.com
PAN-SEARED SCALLOPS WITH BRANDY SAUCE - GULF COAST ECO SEAFOOD
From gulfcoastecoseafood.com
SEARED SCALLOPS WITH APPLE-BRANDY CREAM SAUCE - SUR LA TABLE
From surlatable.com
SEARED SCALLOPS WITH LOBSTER BRANDY SAUCE - JOE'S HEALTHY MEALS
From joeshealthymeals.com
SEARED SCALLOPS WITH SPINACH RISOTTO RECIPE - RECIPES.NET
From recipes.net
SEARED SCALLOPS OVER CREAMY RED PEPPER & SPINACH FETTUCCINE
From blueapron.com
MAKE SPICY SEARED SCALLOPS WITH CHILE-GARLIC SPINACH IN 20 MINUTES
From cookinglight.com
SEARED SCALLOPS WITH CREAMY SPINACH AND LEEKS - FAMILY RECIPE …
From familyrecipecentral.com
PAN SEARED SCALLOPS RECIPE WITH WILTED SPINACH - DINNER-MOM
From dinner-mom.com
LENT WEEK: SEARED SCALLOPS ON SPINACH WITH APPLE …
From tri-cityherald.com
SCALLOPS WITH APPLE-BRANDY CREAM SAUCE AND SPINACH - THE 5 …
From the5tastestable.com
RECIPES - EDAMAM
From edamam.com
SEARED ASIAN SCALLOPS WITH SPINACH - JERSEY GIRL COOKS
From jerseygirlcooks.com
SEARED SCALLOPS ON SPINACH WITH APPLE BRANDY CREAM …
From friendseat.com
RECIPES/SEARED-SCALLOPS-ON-SPINACH-WITH-APPLE-BRANDY-CREAM …
From github.com
LOW CARB SEARED SCALLOPS WITH CREAMED SPINACH - FARM TO JAR FOOD
From farmtojar.com
PAN SEARED SCALLOPS WITH SPINACH AND BACON | BAKED BY RACHEL
From bakedbyrachel.com
PAN SEARED SCALLOPS WITH CELERY APPLE SALAD - HELL'S KITCHEN
From hellskitchenrecipes.com
SEARED SCALLOPS ON SPINACH WITH APPLE-BRANDY CREAM SAUCE
From pinterest.com
SEARED SCALLOPS ON SPINACH WITH APPLE-BRANDY CREAM SAUCE
From fooddiez.com
SEARED SCALLOPS WITH APPLE BRANDY CREAM SAUCE
From pinterest.com
SEARED SCALLOPS ON SPINACH WITH APPLE-BRANDY CREAM SAUCE
From mealplannerpro.com
SEARED SCALLOPS AND BABY SPINACH WITH SPICED POMEGRANATE GLAZE
From bhg.com
SEARED SCALLOPS ON SPINACH WITH APPLE-BRANDY CREAM SAUCE
From pinterest.co.uk
CREAMY TUSCAN SCALLOPS - CAFE DELITES
From cafedelites.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love