Active Time

　　15 min

　　Total Time

　　15 min

　　Cappe Sante con Mandorle

　　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.

　　

Ingredients

Serves 2 (first course)

　　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

　　

Step 1

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.

　　

Step 2

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.