Scallops in Brandy Sauce

Scallops in Brandy Sauce with Puy Lentils

 

Scallops in Brandy Sauce
This is another 1970s throw-back that I remember from my childhood – though I suspect when I had it it was heavily laced with butter, cream and probably even more brandy... 

It is very easy to make, you just have to be careful not to burn off your eyebrows when you flame the brandy!

Scallops in Brandy Sauce with Puy Lentils

500 grams scallops
½ cup brandy
½ teaspoon honey
1 tablespoon butter
1 tablespoon olive oil
¼ teaspoon salt
2 tablespoons chives, chopped
Juice and zest of a lemon
Plenty of white pepper

My preference is for scallops with the roe on - I understand this is nor for everyone, however the gentle creaminess of the roe is really set off by the sharp brandy and lemon juice. 

If you have scallops on the shell, which would be marvellous, clean and save the shells and serve the scallops sitting in their shells with extra sauce trickled over them, yum!

In a very hot frying melt the butter with a little oil to prevent it from burning. 

Add the scallops all at once and toss them through the butter, then add half the chives, the salt, pepper and honey.  

Once the scallops are seared, add the brandy all at once and set alight to burn off the alcohol.  This reduces the bitterness of the brandy and slightly caramelises the scallops added a big hit of deliciousness.

Cook through for only a few minutes, then turn off the heat, add the remaining chives and a little extra lemon juice and zest.
Excellent served with puy lentils, steamed rice or even tossed through silky fettuccine.