[Sca-cooks] Thanks to Huette...
sclemenger at msn.com
Sat Apr 18 17:44:07 PDT 2009
Should those be "wet" scallops, or dry ones? Or does it matter?
----- Original Message -----
From: "Elaine Koogler" <kiridono at gmail.com>
To: "Cooks within the SCA" <sca-cooks at lists.ansteorra.org>
Sent: Saturday, April 18, 2009 5:05 PM
Subject: Re: [Sca-cooks] Thanks to Huette...
> 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
> 1. Gnocci
> Make your favorite gnocci recipe or boil pre-made package of gnocci.
> and set aside
> 2. Heat 1 tablespoon olive oil in large nonstick skillet over high
> Add scallops. Sprinkle with salt and pepper to taste. Cook until
> brown, about 2 minutes on each side.
> 3. Add 1/2 cup Calvados and chopped thyme. Let simmer until liquids
> 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
> barely wilted and still bright green, about 2 minutes. Sprinkle with salt
> and pepper.
> 6. In a casserole dish, place spinach uniformly across the bottom.
> 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.
> is definitely a "keeper." By the bye, I couldn't find Calvados here in
> boonies, so I used an apple brandy.
> On Sat, Apr 18, 2009 at 6:49 PM, David Walddon <david at vastrepast.com>
> > So we don't have to dig can you share the recipe again?
> > Eduardo
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