[Sca-cooks] scallops

[Ana Valdés]

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
garlic.
Delicious!
Ana


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.
>
> 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.
>
>
>
>
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