Seared Scallops with Apple-brandy Cream Sauce
By Tested and perfected in the Sur La Table kitchen
Seared Scallops with Apple-brandy Cream Sauce
By Tested and perfected in the Sur La Table kitchen
Yield/Serves:
Makes 4 servings
- 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
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.
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.