Cappe Sante Con Mandorle/Scallops with Almonds
2 tsp minced shallots
1 Tbsp Vera Jane’s Extra-Virgin Olive Oil
1 Tbsp Brandy
¼ cup heavy cream
1 tsp DLM Worcestershire Sauce
¼ cup toasted almond slices
Zest of one lemon
Sauté shallots in olive oil and remove. Sauté scallops until tender. Season with salt and pepper. Add brandy and flame. Return shallots to skillet, and add cream and Worcestershire sauce. Cook down slightly.
To plate, place one scallop on top of three. Cover with sauce and top with almonds and lemon zest. Serve immediately.
Makes 2 servings
Cook Time: 20 Minutes
Per serving: 370 calories; 32g total fat; 9g saturated fat; 50mg cholesterol; 80mg sodium; 9g total carbohydrates; 0g dietary fiber; 11g protein;
Allergy Warning: Contains milk and fish and shellfish and soy and other nuts