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Seared Scallops with Apple-Brandy Cream Sauce
Ingredients
  • subheading: Scallops:
  • 1-¼ pounds sea scallops, tough ligament from side of each discarded
  • Kosher salt and freshly ground black pepper
  • 1 tablespoon extra-virgin olive oil
  • 1 tablespoon unsalted butter
  • subheading: Apple-Brandy sauce:
  • 1 tablespoon olive oil
  • 1 medium shallot, peeled and minced
  • ¾ cup hard apple cider
  • 2 tablespoons brandy
  • ¼ cup chicken or vegetable broth
  • ¼ cup heavy whipping cream
  • 1 tablespoon lemon juice
  • 2 tablespoons minced flat-leaf parsley
  • Kosher salt and freshly ground black pepper
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