Seared Scallops on Spinach with Apple-Brandy Cream Sauce
Seared Scallops on Spinach with Apple-Brandy Cream Sauce is a flavorful Continental Global Delicacies dish prepared with quality ingredients. Heat 1/2 tablespoon olive oil in large nonstick skillet over medium-high heat.
-
Easy Prep ≤ 4 steps · Fast & beginner friendly
-
Moderate 5–8 steps · Everyday home cooking
-
Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionHeat 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.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.