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Seared Scallops on Spinach with Apple-Brandy Cream Sauce

Seared Scallops on Spinach with Apple-Brandy Cream Sauce

Ingredients

  • 1 1/2 tablespoons extra-virgin olive oil, divided
  • 1 cup heavy whipping cream
  • 16 large sea scallops, patted dry
  • 1/2 tablespoon vegetable oil
  • 1/2 cup fresh unfiltered apple juice
  • 1 teaspoon chopped fresh thyme
  • 1 large garlic clove, minced
  • 1 9-ounce bag spinach leaves

Recipe Preparation

  • Heat 1/2 tablespoon olive oil in large nonstick skillet over medium-high heat. Add shallot; stir 30 seconds. Add Calvados (brandy may ignite); boil 30 seconds. Add cream; boil 2 minutes. Transfer sauce base to bowl. DO AHEAD Sauce base can be made 2 hours ahead. Let stand at room temperature.

  • Preheat oven to 300°F. Sprinkle scallops with salt and pepper. Heat vegetable oil in another large nonstick skillet over high heat. Add 8 scallops.

  • Cook until brown, about 2 minutes per side. Transfer to rimmed baking sheet; place in oven to keep warm. Repeat with remaining scallops. Add apple juice and thyme to hot skillet. Boil 1 minute, scraping up brown bits. Add sauce base; bring to boil. Remove from heat.

  • Heat remaining 1 tablespoon olive oil in large saucepan over medium-high heat. Add garlic and stir 30 seconds. Add spinach; toss until barely wilted and still bright green, about 2 minutes. Sprinkle with salt and pepper. Using tongs, mound spinach in center of 8 plates, dividing equally.

  • Arrange 2 scallops on spinach on each plate. Pour any collected juices from baking sheet into sauce in skillet. Boil until thickened, about 2 minutes. Season with salt and pepper; spoon over scallops.

Recipe by Maureen C Petrosky,Photos by Charles SchillerReviews Section

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This Recipe’s Must Haves

The one knife I rely on day in and day out in the kitchen is this stunning chef’s knife. Seriously, having a good quality knife is the best investment you can make for your skillet!

Valentine’s Day gold, I’m just saying’…

The one thing I do have to say is that you HAVE to follow the instructions to the letter for cooking these pan seared scallops.

It’s such a solid technique so you honestly will not go wrong with it. Plus you’ll never believe just how simple it is to cook these!

All I can say is that Gordon Ramsey really knows what he is talking about.

No matter how many times I make these scallops, they always turn out perfectly cooked and golden. It’s a technique that is really hard to screw up, so cooks of any skill level can master it easily!

It’s such an incredible recipe, AND it just so happens to be keto-friendly! It wasn’t my initial intention with the recipe, but I found out after posting that it is a great go-to.

If you happen to have leftover bacon cream sauce, there are some awesome ways to use it up:

  • Mix it into your mashed potatoes or cauliflower puree.
  • Top your grilled steak or chicken with it.
  • Use it on top of roasted or steamed asparagus (a personal favorite of mine!)
  • Mix it into the filling for deviled eggs.

Need a stellar cocktail to pair with this dish? Try this Wild Berry Vesper!


Tips for the best Seared Scallops

  • Get the oil in the skillet quite hot (you should see some smoke) to get a good sear
  • Get the scallop as dry as possible before seasoning. Drain them and pat them dry with paper towels. The drier the better.
  • Scallops cook very quickly. They only need a couple of minutes on the first side and a minute on the flip side after turning.

For two other recipes that use scallops in delicious, unique ways, check out Seared Scallops in Grapefruit Butter, or Scallop Ceviche.


Pan Seared Foie Gras

  • Quick Glance
  • Quick Glance
  • 45 M
  • 45 M
  • Serves 6

Ingredients US Metric

  • For the apple purée
  • 3 tablespoons unsalted butter (1 1/2 oz)
  • 3 Granny Smith apples, peeled, cored, and thinly sliced
  • 3/4 cup dry white wine
  • 3 tablespoons quince jelly or quince paste
  • For the pan-seared foie gras and wine sauce
  • Six (4-ounce) pieces grade A foie gras, preferably Hudson Valley foie gras
  • Sea salt and freshly ground black pepper
  • 1 cup fresh grapefruit juice
  • 1/2 cup late-harvest Chardonnay
  • Zest from 1/2 orange, preferably organic
  • 1/4 teaspoon finely chopped rosemary leaves
  • 1 1/2 teaspoons unsalted butter
  • For the assembly
  • 6 slices (1/2-inch | 12-mm thick) brioche
  • 1/2 cup mâche (optional)

Directions

Melt the butter in a medium sauté pan over medium heat. When the butter begins to foam, add the apples, wine, and jelly. Cook, stirring frequently, until the apples are tender, about 5 minutes. Transfer the mixture to a blender and purée until smooth. Set aside at room temperature.

Place a large sauté pan over medium-high heat. Using a paring a knife, gently score the foie gras slices with a diagonal pattern on 1 side. Season to taste with salt and pepper. Place 3 slices in the pan and sear until golden brown, about 2 minutes. Reduce the heat slightly, turn the foie gras over, and cook for an additional 2 minutes. Transfer to a plate and set aside to rest. Wipe the pan clean and repeat with the remaining 3 slices of foie gras.

Pour the excess pan drippings out of the pan, leaving just a thin film in the pan and reserving 3 tablespoons of drippings to add to the reduction. Deglaze the pan with the grapefruit juice over medium-high heat, scraping up any browned bits with a wooden spoon. Simmer until the juice is reduced by half, about 2 minutes. Add the Chardonnay, orange zest, rosemary, and the reserved pan drippings and simmer for 1 minute. Add the butter, remove from the heat, and whisk until well combined. Season the reduction to taste with salt and pepper.

Using a 3-inch round cookie cutter, cut the brioche into rounds and place them on a baking sheet. Toast the brioche rounds under the broiler until golden brown, about 1 minute per side.

Place the brioche toasts in the center of 6 serving plates. Lay the foie gras slices on top of the brioche. Spoon the apple purée around the foie gras, drizzle with the grapefruit reduction, and, if desired, scatter the mâche leaves over the top.

Where To Buy Foie Gras

Chef Laurent Tourondel, the mastermind behind this recipe, asserts that Hudson Valley Foie Gras provides some of the best foie gras in all the United States—and perhaps the world. Located in the lush Hudson Valley just a few hours north of Manhattan, the company specializes in Moulard duck livers.


Staples


Parmesan
Eggplant $16 Chicken $17 or Veal $20
Chicken and Eggplant and Veal Eggplant $23
Served over spaghetti topped with our tomato sauce
Pairs well with Canyon Road Merlot

Chicken
Broccoli Alfredo $16
Tender pan seared chicken breast and broccoli and penne pasta, tossed in a creamy Alfredo sauce
Add bacon $2 Make it Cajun spiced $.50
Pairs well with Canyon Road Chardonnay

Cheese Ravioli $13
Jumbo four cheese ravioli topped with our tomato sauce
Add Meatballs $4
Pairs well with Story Point Cabernet Sauvignon

Fettuccini, Proscuitto and Peas $15

Pan seared proscuitto, onions and peas in a tomato cream sauce tossed with fettuccini
Pairs well with Story Point Cabernet Sauvignon

Chicken Cacciatore
Pan seared chicken breast, peppers, onions and mushrooms in a white wine, rosemary and tomato sauce
Served over spaghetti
Pairs well with Story Point Cabernet Sauvignon


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Seared Sea Scallops with Carrot-Orange Gastrique and Cauliflower Puree

I now had a problem . I had never made a gastrique before. Generally speaking, a gastrique is a sauce made from caramelized sugar that is deglazed with vinegar. It is a combination of sweet and sour (or tart), that is often enhanced with other flavor components, such as fresh fruit, herbs or, in my case, carrot and orange juice. I dutifully studied "how-to-make gastrique" pages in preparation for making this dish. And, although I wanted to do a couple "test-runs," I decided that I would go ahead and make it for the pairing. Truth be told, I really wanted to try the La Grande Dame and, given the fact that I have not been cooking as much as I used to, I did not want to have to wait for the opportunities to try making gastriques.

In the end, everything worked out well, with one exception. The scallops seared well, the gastrique was very good, and the puree, which Clare made, was very good. That last bit is significant because I am not a fan of cauliflower, but Clare did a great job. The one thing I need to work on, as you can see from the picture below, is my presentation. Well, I guess I need to have something to work on.

Directions:
1. Prepare the Carrot-Orange Juice. Rinse the carrots and cut into pieces. Puree the carrots in a food processor or a blender. Add a tablespoon of water if the carrots are a little dry. Remove the carrot puree to a large bowl and add two cups of hot water. Let it the puree sit and steep for fifteen to thirty minutes. Then strain the puree and set aside the juice. Add the juice of one orange to the carrot juice. Stir the juices and set aside.

2. Prepare the Cauliflower Puree. Steam the cauliflower florets in a steamer for about twenty to twenty-five minutes. Remove the florets and place in a blender. Add the butter and milk. Blend the cauliflower until it is a smooth puree.

3. Prepare the gastrique. Add the sugar and water to a small, non-reactive saucepan. Heat the mixture over medium high heat until the sugar dissolves and begins to bubble. Watch the sugar mixture very carefully as it begins to caramelize. You want to the mixture to have a nice golden color. Once that color is achieved, add the vinegar. Do not add it in a slow stream add the vinegar quickly. The sugar will harden, but it dissolve again as the mixture cooks. Once the sugar has re-dissolved, add the carrot/orange juice. Begin by adding one-half cup. Taste the mixture to determine its tartness. Keep adding the carrot/orange juice until you have added at most two cups. If the mixture is still too tart, you can add a little more sugar. Once you have the taste you want, continue to cook the gastrique until it is reduced and thickens a little.

4. Sear the scallops. Heat the oil on high heat in a pan. Add the scallops and cook on high heat for about four or five minutes (depending upon the size of the scallops). Flip the scallops and continue to cook about three to four minutes more.

5. Plate the dish. Spoon the cauliflower puree on the center of the dish. Plate four to five scallops over the puree. Spoon the gastrique over the scallops and around the sides of the puree.


Seared Scallops on Spinach with Apple-Brandy Cream Sauce - Recipes

1 (9”) deep dish pie crust, homemade or store-bought

Crumb Topping:
3/4 cup white whole wheat flour
1/4 cup old-fashioned (5-minute) oats
2/3 cup white sugar
1/4 tsp. sea salt
1/2 cup (1 stick) butter, soft

Combine all ingredients in a bowl and mix by hand or with a pastry blender until crumbly. Set aside.

Filling:
5 large Rome apples, peeled, cored, quartered, cut into wedges
1-1/4 cups frozen apple juice concentrate, thawed
2 Tbsp. butter
1 tsp. cinnamon
1 tsp. lemon juice
1/4 tsp. sea salt
1 Tbsp. apple brandy
1 dropper liquid Vanilla stevia (or other liquid sweetener equal to about 1 tsp. of sugar + 1/4 tsp. vanilla)

Caramel Sauce:
Smucker’s Special Recipe Butterscotch Caramel Sauce, or other caramel sauce of choice

Heat oven to 400F. Combine filling ingredients in 9x12 or larger baking pan. Bake 25-40 minutes, stirring occasionally, or till apples are barely tender. Transfer cooked apples to a sheet pan to cool. Return pan with juices to oven and bake till light syrup forms. (Time will depend on how juicy your apples were.) Alternately, you can cook the apples in a large skillet, removing apple wedges as they become tender and cooking the liquid to a syrup. Either way, scrape the syrup over the cooling apples and toss to combine. Cool completely, at least one hour, then spoon filling into crust.

Do not put crumb topping on at this time. Bake pie in lower part of oven 30 minutes.
Transfer to counter and spoon crumb topping over pie. Return to oven and continue to bake an additional 30 minutes, or till pie bubbles.

If crumb topping browns too quickly, loosely tent aluminum foil over pie. Cool pie on wire rack for several hours before slicing. Serve with a large spoonful of warm caramel sauce.


Deli in Downtown Stroudsburg

Stroudsmoor Inn Towne offers the inn’s favorite foods for service in your home or for casual dining in the bakery. In addition to the inn’s favorite recipes we offer the finest sandwiches made with Boar’s Head Products, specialty Italian breads, and the freshest toppings complemented by Stroudsmoor homemade salads. Our Heat and Eat Specials are perfect for a quick and healthy meal and Stroudsmoor Signature Soups are always a warm welcome to any meal.

Stroudsmoor Inn Towne – fondly known as SIT – offers a charming casual atmosphere for entertaining clients, lunch with the girls or sipping coffee and surfing the internet using our free WIFI network.

Call (570) 517-0663 for take-out, curbside pickup, and catering.

Local delivery to locations within a 4-mile radius is available with a $35 minimum purchase – deliveries outside this area will be accommodated at management’s discretion and will be subject to a minimum delivery fee of $10.00. Delivery services are not available on Saturday and Sunday without 72-hours advance notice.


Watch the video: Good for the Heart MealPasta Noodle 3: Vegeroni Italian Pasta (October 2021).