Jessica Rayome

Seared Scallops on Spinach with Apple-Brandy Cream Sauce

FoodJessica RayomeComment

So this is one of those meals that when it turns out delicious, it really makes me feel like I might be a good cook. And aside from baking, this isn't a super often feeling! It's a little bit of a splurge meal, but still cheaper than going out to eat at a restaurant! Just maybe more expensive than the spaghetti and meatballs I had last night!

Ingredients

1 1/2 tablespoons extra virgin olive oil

1 large shallot, minced

1/3 cup brandy

1 cup heavy whipping cream

16 large scallops

1/2 tablespoon vegetable oil

1/2 cup apple juice

1 teaspoon thyme

1 large garlic clove, minced

1 large bag spinach leaves

2-4 servings Mashed Potatoes

(this is 2-4 servings depending on how glutinous you are and how much mashed potatoes you make)

Instructions 

Heat 1/2 tbsp olive oil in large skillet over medium high heat. Add shallot, stir 30 seconds. Add brandy and boil for 30 seconds (be careful of fire). (insert crying laughing emoji here)

Add cream and boil for 2 minutes. Transfer to bowl and set aside. 

In same pan, heat vegetable oil again. Sprinkle scallops with salt & pepper. Add to pan and cook until brown, about two minutes per side. 

Around this time I go ahead and start making my mashed potatoes (whatever your go to recipe is) so that everything is done and hot at the same time. 

While your scallops are cooking, in a separate dish (I use a wok merely because it's easy to stir) heat 1 tablespoon olive oil and garlic. Add spinach and toss until barely wilted and still bright green. (2-3 minutes)

Now that your scallops are done cooking, add the apple juice and thyme to the skillet, boiling for one minute, scraping up the brown bits. Add in the sauce you set aside earlier. Remove from heat. 

On plate put mashed potatoes on bottom, then spinach, then scallops, and top it all off with your sauce. Season with salt and pepper to taste. This sauce is to die for, I've thought about making just mashed potatoes and the sauce more than once!

It's kind of a different recipe, but it's possibly the only way I will eat spinach, and it's an awesome combination of salty, sweet, and savory! Let me know if you have any questions, would love to hear if you give it a try!