agora158 at gmail.com
Fri Oct 3 12:24:51 PDT 2008
And salt and peppar of course :)
On Fri, Oct 3, 2008 at 9:24 PM, Ana Valdés <agora158 at gmail.com> wrote:
> I have eaten the scallops in Santiago de Compostela, the place most related
> to the scallops, the "shells" given to the pilgrims as a proof of their
> pilgrimage. (I was a fake pilgrim, flew to Santiago as a part of an
> International writer's crew). They are called "vieyras" and they are eaten
> very simply, five minutes in the pan, a bit persil and a lot of butter and
> On Fri, Oct 3, 2008 at 9:15 PM, Huette von Ahrens <ahrenshav at yahoo.com>wrote:
>> 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.
>> Sca-cooks mailing list
>> Sca-cooks at lists.ansteorra.org
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> "When once you have tasted flight, you will forever walk the earth with
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> long to return.
> — Leonardo da Vinci
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eyes turned skyward, for there you have been and there you will always long
— Leonardo da Vinci
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