Description
Cappe Sante con Mandorle
Ingredients
- 2 teaspoons minced onion
- 1 tablespoon unsalted butter
- 1 tablespoon brandy
- 1/2 cup heavy cream
- 3 tablespoons slivered almonds
- 1 teaspoon minced fresh flat-leaf parsley
- 1/2 teaspoon Worcestershire sauce
- 1/4 pound 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
Directions
- 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.
