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SCALLOPS WITH ALMONDS




Source of Recipe


unknown


List of Ingredients




2 teaspoons minced onion
1 Tablespoon unsalted butter
1 Tablespoon brandy
½ cup heavy cream
3 Tablespoons slivered almonds
1 teaspoon minced fresh flat-leaf parsley
½ teaspoon Worcestershire sauce
¼ lb sea scallops (2 or 3), tough muscle removed from side of each if necessary and scallops sliced into 1/8-inch-thick rounds
Fine sea salt


Recipe



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.