[Sca-cooks] scallops

[Ana Valdés]

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
> 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.
>>
>>
>>
>>
>> _______________________________________________
>> Sca-cooks mailing list
>> Sca-cooks at lists.ansteorra.org
>> http://lists.ansteorra.org/listinfo.cgi/sca-cooks-ansteorra.org
>>
>
>
>
> --
> http://www.ekopolitan.com Grön sajt/Green
>
> http://caravia.stumbleupon.com
> http://www.crusading.se
> Gondolgatan 2 l tr
> 12832 Skarpnäck
> Sweden
> tel +468-943288
> mobil 4670-3213370
>
>
> "When once you have tasted flight, you will forever walk the earth with
> your eyes turned skyward, for there you have been and there you will always
> long to return.
> — Leonardo da Vinci
>



-- 
http://www.ekopolitan.com Grön sajt/Green

http://caravia.stumbleupon.com
http://www.crusading.se
Gondolgatan 2 l tr
12832 Skarpnäck
Sweden
tel +468-943288
mobil 4670-3213370


"When once you have tasted flight, you will forever walk the earth with your
eyes turned skyward, for there you have been and there you will always long
to return.
— Leonardo da Vinci