[Sca-cooks] Thanks to Huette...

[Huette von Ahrens]

I have only used fresh or frozen scallops.  I haven't used dried scallops.  I don't know what difference they would make, but I suspect they might be tougher than fresh or frozen.  

I also prefer the large scallops, as I find them more flavorful.  But I have used the small ones once.  They were fine.

Huette

--- On Sat, 4/18/09, S CLEMENGER <sclemenger at msn.com> wrote:

> From: S CLEMENGER <sclemenger at msn.com>
> Subject: Re: [Sca-cooks] Thanks to Huette...
> To: "Cooks within the SCA" <sca-cooks at lists.ansteorra.org>
> Date: Saturday, April 18, 2009, 5:44 PM
> 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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> > Sca-cooks at lists.ansteorra.org
> >
> http://lists.ansteorra.org/listinfo.cgi/sca-cooks-ansteorra.org
> > 
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