Scallops in Brandy Cream Sauce
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.
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