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Seared Scallops with Apple-Brandy Cream Sauce

Serves: Makes 4 servings

Ingredients:

  • Scallops:
  • 1-¼ pounds sea scallops, tough ligament from side of each discarded
  • Kosher salt and freshly ground black pepper
  • 1 tablespoon extra-virgin olive oil
  • 1 tablespoon unsalted butter


  • Apple-Brandy sauce:
  • 1 tablespoon olive oil
  • 1 medium shallot, peeled and minced
  • ¾ cup hard apple cider
  • 2 tablespoons brandy
  • ¼ cup chicken or vegetable broth
  • ¼ cup heavy whipping cream
  • 1 tablespoon lemon juice
  • 2 tablespoons minced flat-leaf parsley
  • Kosher salt and freshly ground black pepper


Procedures:

To prepare scallops: Pat the scallops dry and sprinkle with salt and pepper. Add oil and butter into a large non-stick skillet and place on the stove over medium-high heat to melt. When the foam from the butter subsides, about 1 minute, add the scallops and cook, turning once, until golden-brown and cooked through, about 2 minutes each side. Using tongs, transfer to a plate and cover loosely with foil to keep warm.

To prepare apple-brandy sauce: Return the skillet to the stove over medium heat, add the shallots and cook until tender, about 2 minutes. Pour in the cider and brandy, bring the mixture to a boil, using a silicone spatula to scrape up the brown bits from the bottom of the pan. Cook until the liquid is reduced to a glaze, about 2 minutes. Pour in the broth and cream and simmer until the skillet sauce is thick, about 2 minutes. Add the lemon juice and parsley, taste and adjust seasoning with salt and pepper. To serve: Divide the scallops among 4 warmed dinner plates, ladle the sauce over and serve immediately.

Tested and perfected in the Sur la Table kitchen

 
 
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