Scallops in Brandy Cream Sauce

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Yield: 6 servings

In the winter months, the restaurant makes this dish with fresh scallops from nearby Casco Bay.


1 tablespoon canola oil

30 large sea scallops (about 3 pounds), side muscles removed

8 ounces fresh shiitake mushrooms, stemmed, sliced

½ cup chopped shallots (about 2 large)

¼ cup brandy

1 cup whipping cream

chopped fresh chives


Heat 1 tablespoon oil in heavy large nonstick skillet over high heat. Sprinkle scallops with salt and pepper. Working in batches, cook scallops until browned, about 1 minute per side. Transfer scallops to bowl. Add mushrooms and shallots to same skillet; saute until mushrooms are wilted and shallots are soft, about 2 minutes. Holding pan away from burner, add brandy. Return to heat (brandy may ignite). Cook until almost all liquid evaporates, about 20 seconds. Add cream; boil until beginning to thicken, scraping up browned bits, about 2 minutes. Add scallops and any accumulated juices; stir to rewarm. Divide scallops and sauce among 6 plates. Sprinkle with chives and serve.