[Sca-cooks] scallops

[Huette von Ahrens]

Here is a modern scallop recipe that I created and make for my family, which they absolutely love.

Huette

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 

Gnocci
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.