Huette von Ahrens
ahrenshav at yahoo.com
Fri Oct 3 12:15:40 PDT 2008
Here is a modern scallop recipe that I created and make for my family, which they absolutely love.
Scallop and spinach casserole
3 tablespoons extra-virgin olive oil, divided
1 large shallot, minced
1/3 cup Calvados
2 tablespoons apple butter
1 cup sour cream
1 lb. large sea scallops
1/2 cup Calvados
1 tablespoon chopped fresh thyme
Salt and pepper to taste
1 large garlic clove, minced
1 9-ounce bag spinach leaves
Make your favorite gnocci recipe or boil pre-made package of gnocci. Drain and set aside
Heat 1 tablespoon olive oil in large nonstick skillet over high heat. Add scallops. Sprinkle with salt and pepper to taste. Cook until slightly brown, about 2 minutes on each side. Add 1/2 cup Calvados and chopped thyme. Let simmer until liquids are reduced. Remove scallops and place in a warm place until ready to serve.
Add 1 tablespoon olive oil to skillet over medium-high heat. Add shallot and stir 30 seconds. Add Calvados and boil 30 seconds. Add sour cream and apple butter and boil 2 minutes. Take sauce off heat.
Heat remaining 1 tablespoon olive oil in another large saucepan over medium-high heat. Add garlic and stir 30 seconds. Add spinach and toss until barely wilted and still bright green, about 2 minutes. Sprinkle with salt and pepper.
In a casserole dish, place spinach uniformly across the bottom. Place gnocci uniformly across spinach. Place scallops uniformly on top. Pour sauce uniformly on top of everything and serve.
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