Scallops with Almonds

Scallops with Almonds
Scallops with Almonds
Cappe Sante con Mandorle Venice and nearby Trieste are two Italian cities that know how to use scallops well. After all, the shellfish is abundant in the northern part of the Adriatic. In this recipe, from Venice's Fiaschetteria Toscana, almonds add texture to an otherwise soft dish, and the brandy playing off the natural sweetness of the scallops gives the sauce a Sherry-like flavor.
  • Preparing Time: -
  • Total Time: -
  • Served Person: Serves 2 (first course)
Italian Nut Shellfish Appetizer Tree Nut Almond Seafood Scallop Winter Gourmet Sugar Conscious Peanut Free Soy Free
  • 1/2 teaspoon worcestershire sauce
  • 1/2 cup heavy cream
  • 1 tablespoon brandy
  • 1 tablespoon unsalted butter
  • fine sea salt
  • 3 tablespoons slivered almonds
  • 2 teaspoons minced onion
  • Carbohydrate 5 g(2%)
  • Cholesterol 98 mg(33%)
  • Fat 33 g(51%)
  • Fiber 1 g(5%)
  • Protein 4 g(8%)
  • Saturated Fat 18 g(89%)
  • Sodium 212 mg(9%)
  • Calories 333

Preparation Cook onion in butter in a heavy medium skillet over moderately low heat, stirring, until softened. Add brandy and cook until evaporated. Stir in cream, almonds, parsley, and Worcestershire sauce and simmer 1 minute. Lightly season scallops with sea salt and add to sauce. Simmer gently just until sauce is thickened and scallops are cooked through, 1 to 2 minutes. Serve immediately in ramekins.

Preparation Cook onion in butter in a heavy medium skillet over moderately low heat, stirring, until softened. Add brandy and cook until evaporated. Stir in cream, almonds, parsley, and Worcestershire sauce and simmer 1 minute. Lightly season scallops with sea salt and add to sauce. Simmer gently just until sauce is thickened and scallops are cooked through, 1 to 2 minutes. Serve immediately in ramekins.

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