Name: Scallops with Almonds
Cook time: 15 min
Total time: 15 min
Yield: Serves 2 (first course)
Ingredients: 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

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.

Recipe notes

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