[Sca-cooks] Thanks to Huette...
kiridono at gmail.com
Sat Apr 18 16:05:00 PDT 2009
Sure...here 'tis. Please understand that it is not a period recipe!!
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 pound large sea scallops
1/2 cup Calvados
1 tablespoon fresh thyme, chopped
salt and pepper to taste
1 each large garllic clove, minced
1 9 oz bag spinach leaf
Make your favorite gnocci recipe or boil pre-made package of gnocci. Drain
and set aside
2. 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.
3. 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.
4. 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.
5. 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
6. 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.
And enjoy! I wanted to lick the plate to get up any remaining sauce. This
is definitely a "keeper." By the bye, I couldn't find Calvados here in the
boonies, so I used an apple brandy.
On Sat, Apr 18, 2009 at 6:49 PM, David Walddon <david at vastrepast.com> wrote:
> So we don't have to dig can you share the recipe again?
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