Apple, Pear Seared Scallops Salad With a Brandy Sauce
- Ready In:
- 45mins
- Ingredients:
- 19
- Yields:
-
8 Salads
- Serves:
- 8
ingredients
-
Sauce
- 1 large shallot, chopped fine
- 1 cup heavy whipping cream
- 1⁄3 cup brandy
- 1⁄2 tablespoon olive oil
- 1⁄2 cup apple cider
- 1 teaspoon fresh thyme
- 1 teaspoon minced garlic
-
Apples and Pears
- 1 cup granny smith apple (peeled and chopped fine)
- 1 cup bosc pear (peeled and chopped fine)
- 1 teaspoon butter
- 2 tablespoons pecans, chopped fine
-
Salad
- 1 (7 ounce) bag Baby Spinach
- 16 large sea scallops
- 1⁄2 cup plain breadcrumbs
- 1 teaspoon salt (for scallops)
- 1⁄2 teaspoon ground black pepper (for scallops)
- 1⁄2 teaspoon olive oil (for spinach)
- 1⁄4 teaspoon salt (for spinach)
- 1 pinch ground black pepper (for spinach)
directions
- Brandy Sauce -- I make this first so it is already to go because everything else is so quick. In a small pot add the oil and heat to medium high heat. Saute the shallot and cook just a minute until it softens slightly. Add the brandy (make sure you remove from the burner when you do this) return and then cook just a few seconds. Then add in the cream and boil for 2-3 minutes. Remove from the heat and transfer to a small bowl. I just keep it at room temperature unless you make it the morning of, then you can refrigerate. But make sure you bring to room temp before you make your scallops.
- Apples and Pears -- I make these ahead to and just reheat in the micro for just 1 minute. Makes this much easier. In a small sauce pan add the butter and bring to medium high heat. Add the apples and pears and cook 3-5 minutes until soft but NOT mushy. You want them tender. Once soft, add in the pecans and remove to a small bowl and cover with plastic wrap.
- Scallops -- Remove from the refrigerator and let them set at room temperature. Just let them come to room temp it won't take long. At this point, make sure you take your sauce and apples out of the refrigerator if you made them earlier that day. You want to make sure they are room temperature.
- Searing Scallops -- Very Important! Make sure the scallops are dry, pat dry with a paper towel. In a small bowl, add the bread crumbs, salt and pepper and dip each side of the scallop lightly in the mixture. Then in large saute pan NON stick heat to medium high to high heat and add the olive oil. Add the scallops (don't over crowd, you want a nice dark brown sear) and cook until nicely brown on each side. They will only take about 2 minutes per side. It may take 2 batches depending on the size of your pan. Remove to a plate and cover with foil as you make the sauce.
- Part 2 -- After removing the scallops, reduce the heat to medium and add the apple cider and thyme to the pan and scrape up all the bits on the bottom. Boil 1 minute until the cider reduces a bit and all the bits are scraped up. Then add you room temp brandy sauce and bring to a boil. Cook 1 minute and remove from the heat.
- Spinach, Apples and Pears -- Last components. I just reheat my apples/pears in the microwave for just a minute before plating.
- And as for the spinach, I just put in a large bowl and toss with a teaspoon of olive oil, salt and pepper. Then toss and cover with plastic wrap and cook 1 minute. You don't want it completely wilted, just lightly sauteed.
- Plating -- On each plate, add some of the wilted spinach and then a scallop in the middle. Top that scallop with a spoon of the apple, pear, and nut mixture and then another scallop. Put a tooth pic through the top so they don't fall over. Just drizzle with the brandy sauce and serve.
- Just enjoy this great very unique wonderful appetizer/salad starter course. This served with some grilled steaks or beef tenderloin a potato gratain and some amazing desert makes this a 5 star dinner. A little work for a beginning dish, but it does get noticed.
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RECIPE SUBMITTED BY
SarasotaCook
Sarasota, Florida
<p>Growing up in Michigan, I spent my summers at my cottage in the Northern part up by Traverscity. On a lake, big garden which had all the vegetables you could imagine. My mom taught school, so summers were our vacation time. Gramps and I fished all the time so fresh fish was always on the menu, perch, blue gill, walleye and small and large mouth bass. At age 5 I learned how to clean my own fish and by 10 I was making dinner, canning vegetables and fruits, making pies and fresh breads. Apples fresh picked every fall, strawberries in June and July, Cherries at the Cherry Festival in Traverscity. So fresh foods always were a big part. Mom worked as a teacher during the year so dinner was more traditional with pot roasts, meatloaf, etc, but it seemed we always had fresh fruits and vegetables as part of the meal. Mom also didn't use as many spices as I do, but times were different back then. <br /> <br />So ... My motto is ... There is NO Right and NO Wrong with cooking. So many people thing they have to follow a recipe. But NO ... a recipe is a method and directions to help and teach someone. Cooking is about personal tastes and flavors. I love garlic ... and another person may not. I like heat ... but you may not. Recipes are building blocks, NOT text ground in stone. Use them to make and build on. Even my recipes I don't follow most times --They are a base. That is what cooking is to me. A base of layer upon layer of flavors. <br /> <br />I still dislike using canned soups or packaged gravies/seasoning ... but I admit, I do use them. I have a few recipes that use them. But I try to strive to teach people to use fresh ingredients, they are first ... so much healthier for you ... and second, in the end less expensive. But we all have our moments including me. <br /> <br />So, lets see ... In the past, I have worked as a hostess, bartender, waitress, then a short order cook, salad girl in the kitchen, sort of assistant chef, head chef, co owner of a restaurant ... now a consultant to a catering company/restaurant, I cater myself and I'm a personal chef for a elderly lady. I work doing data entry during the day, and now and then try to have fun which is not very often due to my job(s). <br /> <br />I have a 21 year old who at times is going on 12, aren't they all. Was married and now single and just trying to enjoy life one day at a time. I'm writing a cookbook ... name is still in the works but it is dedicated to those people who never learned, to cook. Single Moms, Dads, or Just Busy Parents. Those individuals that think you can't make a great dinner for not a lot of money. You can entertain on a budget and I want people to know that gourmet tasting food doesn't have to be from a can of soup or a box, and healthy food doesn't come from a drive through. There are some really good meals that people can make which are healthy and will save money but taste amazing. So I guess that is my current goal. We all take short cuts and I have no problem with that - I do it too. I volunteer and make food for the homeless every couple of months, donating my time and money. I usually make soup for them and many times get donations from a local grocery stores, Sams Club, Walmart etc, with broth, and vegetables. It makes my cost very little and well worth every minute I spend. Like anyone, life is always trying to figure things out and do the best we can and have fun some how along the way.</p>