SCALLOPS WITH ALMONDS

Cappe Sante con Mandorle

Active time: 15 min

Start to finish: 15 min

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.

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 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

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.

Serves 2 (first course).

A Cook from Indian Rocks Beach, FL on 09/19/02
For anyone attempting this recipe for the first time, all of the reviewers' suggestions are invaluable. Without them, I'd have rated this 2 forks or less. Slicing the scallops into 1/8-inch thickness, it seems to me, could easily cause them to fall apart. Mine, cut into halves horizontally, resulted in 1/3-inch disks, which was just right. I think it's imperative that the almonds (I used sliced rather than slivered) are toasted. The garlic is a good idea, also chives along with parsley. Keep the bottle of Worcestershire Sauce handy because you'll need it. You may also want to add some salt, and at one point I resorted to a few drops of Maggi Seasoning. I have a real aversion to salt generally, but this sauce would be unbearably bland without it. It seems to me that if you salt the scallops before adding them to the sauce, you would lose control over the saltiness of the dish, and therefore, it is probably best to adjust the sauce to your taste, and then add the scallops unsalted. All that said, it's a very tasty dish, but perhaps should remain an appetizer, as at the restaurant, rather than as a main course.

A Cook from Atlanta on 09/04/02
Loved this recipe! I had 3/4 lb. of fresh sea scallops so tripled sauce ingredients. I sauteed onions, added chopped fresh mushrooms, and chopped garlic to taste; also worcestershire to taste. I ended up adding all the remaining ingredients except for the scallops all at the same time (poor recipe reading skills) and simmered until thickened. I left the sea scallops whole and added to sauce as directed, cooked until just cooked through. DON'T OVERCOOK SCALLOPS or they will be like the rubber eraser on the end of your pencils. Yummy recipe and very quick.

Liz ( ekruska@aol.com ) from South Royalton, VT on 05/19/02
Very tasty! I used vermouth (didn't have brandy) and tossed in some mushrooms and got good results. This was quick to make and was a hit! Would definitely make again.

A Cook from Redford, MI on 05/13/02
Rave reviews from all seafood eaters. I used one pound of scallops. Adjusted other quantities and substituted sherry for the brandy. I would cut the almonds somewhat next time. I also added a little minced garlic along with the onions. It was great. Got 6 generous appetizer portions

A Cook from Wayland, MA on 02/25/02
I used whole scallops, toasted the almonds, and substituted chives for parsley. Easy to make and delicious!