Apple Pear Seared Scallops Salad With A Brandy Sauce Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

SEARED SCALLOPS ON SPINACH WITH APPLE-BRANDY CREAM SAUCE

Categories     Fruit Juice     Milk/Cream     Appetizer     Bake     Sauté     Scallop     Spinach     Calvados     Bon Appétit     Sugar Conscious     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 8 servings

Number Of Ingredients 10



Seared Scallops on Spinach with Apple-Brandy Cream Sauce image

Steps:

  • Heat 1/2 tablespoon olive oil in large nonstick skillet over medium-high heat. Add shallot; stir 30 seconds. Add Calvados (brandy may ignite); boil 30 seconds. Add cream; boil 2 minutes. Transfer sauce base to bowl. (Sauce base can be made 2 hours ahead. Let stand at room temperature.)
  • Preheat oven to 300°F. Sprinkle scallops with salt and pepper. Heat vegetable oil in another large nonstick skillet over high heat. Add 8 scallops.
  • Cook until brown, about 2 minutes per side. Transfer to rimmed baking sheet; place in oven to keep warm. Repeat with remaining scallops. Add apple juice and thyme to hot skillet. Boil 1 minute, scraping up brown bits. Add sauce base; bring to boil. Remove from heat.
  • Heat remaining 1 tablespoon olive oil in large saucepan over medium-high heat. Add garlic and stir 30 seconds. Add spinach; toss until barely wilted and still bright green, about 2 minutes. Sprinkle with salt and pepper. Using tongs, mound spinach in center of 8 plates, dividing equally.
  • Arrange 2 scallops on spinach on each plate. Pour any collected juices from baking sheet into sauce in skillet. Boil until thickened, about 2 minutes. Season with salt and pepper; spoon over scallops.

1 1/2 tablespoons extra-virgin olive oil, divided
1 large shallot, minced
1/3 cup Calvados
1 cup heavy whipping cream
16 large sea scallops, patted dry
1/2 tablespoon vegetable oil
1/2 cup fresh unfiltered apple juice
1 teaspoon chopped fresh thyme
1 large garlic clove, minced
1 9-ounce bag spinach leaves

FRESH APPLE & PEAR SALAD

This fun combination of ingredients comes together beautifully in one flavor-packed dish. Crunchy apples and ripe, juicy pears are fantastic tossed with crisp, cool cucumbers and a spicy dressing. -Jean Ecos, Hartland, Wisconsin

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 8 servings.

Number Of Ingredients 11



Fresh Apple & Pear Salad image

Steps:

  • In a large bowl, combine apples, pears, cucumber and onion. In a small bowl, whisk remaining ingredients until blended. Pour over apple mixture and toss to coat. Refrigerate until serving.

Nutrition Facts : Calories 96 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 175mg sodium, Carbohydrate 20g carbohydrate (14g sugars, Fiber 4g fiber), Protein 1g protein. Diabetic Exchanges

4 medium apples, thinly sliced
2 medium pears, thinly sliced
1 medium cucumber, seeded and chopped
1 medium red onion, halved and thinly sliced
1/4 cup apple cider or juice
1 tablespoon snipped fresh dill or minced fresh tarragon
1 tablespoon olive oil
1 tablespoon spicy brown mustard
2 teaspoons brown sugar
1/2 teaspoon salt
1/4 teaspoon pepper

APPLE, PEAR SEARED SCALLOPS SALAD WITH A BRANDY SAUCE

This can be as a first course appetizer, but I love to serve this as a salad starter. It is so good and really is a show stopper. The spinach is pan seared for just 1 minute and then topped with the scallops seared and garnished with a brandy cream sauce. Note, the sauce can easily be made ahead of time as well as the apples and pears. Pan searing the spinach as I mentioned and scallops takes only minutes so make sure everything is done and ready to go. To keep the apple, pears and scallops warm, I just put them in a small bowl and cover with foil and set in a 200 degree oven. But it is not a big deal if you don't put them in the oven, just covering them with foil should keep them warm enough. This is a very quick but very elegant dish. I have served this for many holiday dinner and always has rave reviews. It is also on my catering menu and is always very popular. So, don't be scared off by four steps. Two steps are done in advance and the rest is done in just minutes. Just take it step by step. It is not hard.

Provided by SarasotaCook

Categories     < 60 Mins

Time 45m

Yield 8 Salads, 8 serving(s)

Number Of Ingredients 19



Apple, Pear Seared Scallops Salad With a Brandy Sauce image

Steps:

  • 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.

Nutrition Facts : Calories 250.2, Fat 15.9, SaturatedFat 7.7, Cholesterol 51.9, Sodium 496.3, Carbohydrate 13.8, Fiber 2.3, Sugar 4.3, Protein 7.8

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
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
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)

SEARED SCALLOPS WITH LOBSTER BRANDY SAUCE

Provided by Food Network

Time 35m

Yield 1 serving

Number Of Ingredients 15



Seared Scallops with Lobster Brandy Sauce image

Steps:

  • For the sauce: Add the butter to a small saucepan and heat on medium-high heat. Add the garlic and onions and sweat until light brown. Add the flour and stir until mixed. Add the white wine and mix with a whisk. Add the cream and lobster stock and bring to simmer for 5 minutes, stirring occasionally. Add the brandy, hot sauce and salt and pepper to taste. Cool and set aside. Warm in a small saucepan as needed.
  • For the scallops: Heat a nonstick pan over high heat. Add the oil. Then lightly salt the scallops and add to the pan. Cook the scallops about 1 1/2 minutes on each side.
  • Warm 4 ounces of lobster sauce and place on the plate. Land the scallops over the lobster sauce, drizzle with truffle oil and serve with rice or potatoes and your favorite vegetables.

2 sticks unsalted butter
1 tablespoon chopped garlic
1/2 yellow onion, diced
1 cup all-purpose flour
1/2 bottle white wine
8 cups heavy cream
4 cups lobster stock
3 ounces brandy
Hot sauce
Salt and freshly ground pepper
1 tablespoon vegetable/olive oil blend
1 teaspoon sea salt
6 day-boat scallops, 10/20 count
Truffle oil, for drizzling
Serving suggestions: cooked rice or potatoes and cooked vegetables

SEARED SCALLOPS WITH PAN SAUCE

Seven ingredients and one skillet lead the way to home cooking that's as good as anything you'll eat in restaurants.

Provided by Mark Bittman

Categories     Seafood     Shellfish     Scallop     Butter     Quick & Easy     Dinner     Chive     White Wine

Yield Serves 4

Number Of Ingredients 8



Seared Scallops With Pan Sauce image

Steps:

  • Cut 2 tablespoons of the butter into pea-sized pieces, put it on a small plate, and stick it in the freezer. Heat a large skillet over medium-heat high for 3 or 4 minutes. Add the remaining 1 tablespoon butter and the olive oil and wait for the butter to melt.
  • Pat the scallops dry with paper towels, add them to the pan and sprinkle with salt and pepper; work in batches if necessary to avoid crowding the skillet. Cook, turning once, until they are well browned on both sides but not quite cooked through, 2 minutes per side (less if the scallops are under 1 inch across; more if they're over). Transfer the scallops to a plate.
  • Stir in the garlic, lemon juice, and wine and scrape all the brown bits off the bottom of the skillet with a spatula. Lower the heat to medium and cook until the liquid in the skillet thickens, a minute or two, then whisk in the butter you chilled in the freezer, one bit at a time, to make a creamy sauce, adding another tablespoon or two of liquid if necessary.
  • Return the scallops to the skillet and add the chives. Adjust the heat so the sauce bubbles gently and toss to coat the scallops with the sauce. To serve, transfer the scallops to a platter and spoon the sauce over all.
  • Variation:
  • Seared Scallops With Cherry Tomatoes and Basil: Skip the lemon juice. Cut 1 pint cherry tomatoes in half. Add the tomatoes with the garlic and wine and cook until they wrinkle a bit and release their juice, 2 or 3 minutes. Use chopped fresh basil leaves instead of chives.
  • Cooks' Notes
  • Releasing From The Pan: The scallops will offer no resistance when they're ready to turn. Press down gently while the scallops cook to encourage full contact with the pan, then listen for a hiss: That's moisture heating and evaporating.
  • Getting A Good Sear: The idea is to brown the scallops well on both sides without overcooking them, so keep the heat as high as you can without creating too much smoke.
  • Building Sauce With Butter: After you add the liquid and deglaze the pan, the addition of butter develops fantastic creaminess and richness.
  • Finishing The Dish: As soon as the scallops are cooked through completely and coated with the sauce, remove the pan from the heat; they will continue to cook. Nick-and-peek into one if you need to check for doneness.

3 tablespoons butter
1 tablespoon olive oil
1 1/2 pounds sea scallops
Salt and freshly ground pepper
1 tablespoon minced garlic
Juice of 1 lemon
1/2 cup dry white wine or water, or more as needed
2 tablespoons chopped fresh chives

APPLE-PEAR SALAD

Fruits, veggies and cheese burst with flavor when tossed with a light and natural vinaigrette.

Provided by By Betty Crocker Kitchens

Categories     Lunch

Time 25m

Yield 8

Number Of Ingredients 7



Apple-Pear Salad image

Steps:

  • In medium salad bowl, mix apple, pear, celery and cheese.
  • In small bowl, thoroughly mix oil and juice concentrate. Pour over apple mixture; toss to coat. Sprinkle with peanuts.

Nutrition Facts : Calories 170, Carbohydrate 11 g, Cholesterol 15 mg, Fat 2, Fiber 2 g, Protein 4 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 125 mg, Sugar 8 g, TransFat 0 g

1 large red apple, cut into fourths, then cut crosswise into thin slices
1 large pear, cut into fourths, then cut crosswise into thin slices
1 medium stalk celery, cut diagonally into thin slices (1/2 cup)
4 oz Havarti cheese, cut into julienne strips
3 tablespoons olive or vegetable oil
2 tablespoons frozen apple juice concentrate, thawed
3 tablespoons coarsely chopped honey-roasted peanuts

SPECIAL SCALLOP SALAD

What an easy way to fix a special and delicious meal. The balsamic, tarragon and honey blend beautifully. -Mary E. Relyea, Canastota, New York

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 4 servings.

Number Of Ingredients 13



Special Scallop Salad image

Steps:

  • Pat scallops dry with paper towels; sprinkle with salt and pepper. In a large skillet, heat 2 tablespoons oil over medium-high heat. Add scallops; sear 1-2 minutes on each side or until golden brown and firm. Remove from pan; keep warm., In same pan, combine chives, vinegar, garlic, tarragon, honey, mustard and remaining oil. Bring to a boil; cook and stir until slightly thickened, about 30 seconds., Divide greens, carrots and tomato among four plates; top with scallops. Drizzle with dressing; serve immediately.

Nutrition Facts : Calories 247 calories, Fat 11g fat (2g saturated fat), Cholesterol 41mg cholesterol, Sodium 821mg sodium, Carbohydrate 15g carbohydrate (6g sugars, Fiber 2g fiber), Protein 22g protein. Diabetic Exchanges

12 sea scallops (about 1-1/2 pounds)
1/8 teaspoon salt
1/8 teaspoon pepper
3 tablespoons olive oil, divided
1 tablespoon fresh minced chives
1 tablespoon balsamic vinegar
2 garlic cloves, minced
2 teaspoons minced fresh tarragon
2 teaspoons honey
1 teaspoon Dijon mustard
1 package (5 ounces) spring mix salad greens
1 cup shredded carrots
1/2 cup chopped tomato

More about "apple pear seared scallops salad with a brandy sauce recipes"

SEARED SEA SCALLOP SALAD WITH HONEY-LIME DRESSING …
Web Oct 4, 2021 Turn and cook just until opaque throughout (remove 1 scallop and cut it open to check). Transfer to a plate; repeat with remaining scallops. To serve, arrange greens and vegetables on individual plates. …
From thespruceeats.com
seared-sea-scallop-salad-with-honey-lime-dressing image


SEARED SCALLOPS RECIPE | BON APPéTIT
Web Nov 14, 2017 Step 3. Pour off any oil in skillet and set over medium heat. Add butter and cook, swirling, until butter foams, then browns, about 2 minutes. Add reserved lemon juice and segments; energetically ...
From bonappetit.com
seared-scallops-recipe-bon-apptit image


PAN-FRIED SCALLOPS WITH CRUNCHY APPLE SALAD - GORDON …
Web Lay the scallops out on a board, pat dry with kitchen paper and season one side with salt and pepper. Think of the frying pan as a clock face and add the scallops, one by one, seasoned side down, in a clockwise order, …
From gordonramsay.com
pan-fried-scallops-with-crunchy-apple-salad-gordon image


SEARED SCALLOPS WITH LOBSTER BRANDY SAUCE - JOE'S HEALTHY …
Web Jun 16, 2020 Instructions. Use a large sauce pan on medium heat and melt the butter. Add the garlic and onion and cook for 3 or 4 minutes to soften. Add the salt if using and the lemon juice. Sprinkle in the flour and …
From joeshealthymeals.com
seared-scallops-with-lobster-brandy-sauce-joes-healthy image


APPLE SALAD AND SCALLOPS RECIPE - GREAT BRITISH CHEFS
Web 1 apple, preferably Braeburn or Granny Smith 2 Remove any tough stalks from the pea shoots and herbs and mix through the dressed apple until well combined. Check the seasoning and set aside until ready to serve 1 …
From greatbritishchefs.com
apple-salad-and-scallops-recipe-great-british-chefs image


FRESH APPLE PEAR SALAD WITH LEMON POPPYSEED DRESSING
Web Aug 11, 2019 Use all apples or pears or any fresh fruit you want. I do recommend using fresh fruit and cutting right before you want to eat the salad, Fresh cut fruit doesn’t look very pretty if you try and do it too far …
From hostessatheart.com
fresh-apple-pear-salad-with-lemon-poppyseed-dressing image


PAN-SEARED SCALLOP SALAD RECIPE - PREVENTION.COM
Web Mar 5, 2016 Step 2 To make the salad: In a medium bowl, combine the artichoke hearts, cucumbers, tomatoes, and shallots. Add half of the vinaigrette and toss to coat. Add half …
From prevention.com


BEST APPLE PEAR SEARED SCALLOPS SALAD WITH A BRANDY SAUCE …
Web Add scallops; sear 1-2 minutes on each side or until golden brown and firm. Remove from pan; keep warm., In same pan, combine chives, vinegar, garlic, tarragon, honey, mustard …
From alicerecipes.com


APPLE-PEAR SALAD WITH LEMON-POPPY SEED DRESSING RECIPE
Web Apple-Pear Salad With Lemon-Poppy Seed Dressing. This salad has the perfect blend of fruit with the apples, pears, and dried cranberries. The salty cashews also balance out …
From myrecipes.com


PAN-SEARED SCALLOPS WITH BRANDY SAUCE - GULF COAST ECO SEAFOOD
Web Pan Seared Scallops with Brandy Sauce Dry the scallops and sit out to room temperature. Heat olive oil and butter in skillet, then sear scallops for 2 minutes per …
From gulfcoastecoseafood.com


SEARED SCALLOPS WITH CITRUS-SHALLOT SALAD - PUREWOW
Web Jun 21, 2021 Directions. 1. Use a knife to peel the rind and pith from the oranges, then slice them into thin rounds (about ¼-inch thick). Transfer to a small bowl, and combine …
From purewow.com


BEST APPLE PEAR SEARED SCALLOPS SALAD WITH A BRANDY SAUCE RECIPES
Web 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
From alicerecipes.com


NUTRITIONAL FACTS: - FOOD.COM
Web Nutritional Facts: Apple, Pear Seared Scallops Salad With a Brandy Sauce Please note, the information provided here is approximate. Totals do not include: possible …
From food.com


SCALLOPS WITH APPLE PAN SAUCE RECIPE | BON APPéTIT
Web Apr 4, 2013 Core 1 apple; cut into 1-inch cubes. Place in a blender with lemon juice and 1/4 cup water; purée until smooth. Strain juice through a fine-mesh sieve into a small …
From bonappetit.com


APPLE PEAR SALAD RECIPE WITH POPPY SEED DRESSING
Web Aug 2, 2019 Instructions. In a large bowl, combine all the salad ingredients, except for the almonds. In a medium bowl, whisk together all the dressing ingredients until fully …
From mykitchenescapades.com


Related Search