[Sca-cooks] Thanks to Huette...

S CLEMENGER sclemenger at msn.com
Sat Apr 18 17:44:07 PDT 2009


Should those be "wet" scallops, or dry ones? Or does it matter?
--Maire


----- 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. 
> 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
> and pepper.
>
> 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.
>
> Kiri
>
> 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?
> > Eduardo
> >
> >
> >
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