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Scallops in Brandy Mushroom Cream Sauce<\/p>\nScallops in Brandy Mushroom Cream Sauce<\/p>\n
<\/p>\n
6-8 Jumbo Scallops<\/p>\n
8 oz. Mushrooms; thinly sliced<\/p>\n
2 Shallots; finely diced<\/p>\n
6 Cloves garlic; minced<\/p>\n
5 T. Butter<\/p>\n
1\/8 Tsp. Nutmeg<\/p>\n
1 C. Heavy Whipping Cream<\/p>\n
2 T. Lemon Juice<\/p>\n
3 T. Brandy<\/p>\n
1\/3 C. Chicken or Veggie Broth<\/p>\n
Salt and Pepper to taste<\/p>\n
<\/p>\n
Pat scallops dry with paper towels; salt and pepper both sides. Melt 3 Tbsp. of butter in a skillet on Medium\/High Heat. Add 2 cloves of garlic. Saut\u00e9 until fragment. Add scallops; cook for 3-4 minutes per side until tops are golden brown. Swirl in lemon juice during last 1 minute of cooking time. Remove from heat, place scallops on a separate plate. Wipe out skillet. Melt 2 Tbsp. of butter on Medium\/High Heat. Add 4 cloves of garlic and shallots; saut\u00e9 for around 1 minute until fragrant. Add mushrooms, continue cooking for around 3 minutes until softened. Salt and Pepper to taste. Add cream, brandy, broth and nutmeg. Salt and Pepper to taste. Continue cooking and stirring until sauce thickens; around 4 minutes. Remove from heat and serve warm sauce over scallops.<\/p>\n","protected":false},"excerpt":{"rendered":"
Scallops in Brandy Mushroom Cream Sauce 6-8 Jumbo Scallops 8 oz. Mushrooms; thinly sliced 2 Shallots; finely diced 6 Cloves garlic; minced 5 T. Butter 1\/8 Tsp. Nutmeg 1 C. Heavy Whipping Cream 2 T. Lemon Juice 3 T. Brandy 1\/3 C. Chicken or Veggie Broth Salt and Pepper to taste Pat scallops dry with paper towels; salt and pepper both sides. Melt 3 Tbsp. of butter in a skillet on Medium\/High Heat. Add 2 cloves of garlic….<\/p>\n