Scallop Flambeed With Cognac Recipe

There’s just something irresistibly fancy about cooking with cognac, so when I found this recipe for perfectly seared scallops with a creamy, flaming pan sauce, I knew I had to give it a whirl. The moment you ignite the cognac and let the flames dance around those tender scallops, you feel like a culinary rockstar, and the result is a dish that’s both dazzling and divine.

I adore the sumptuous flavor of scallops, particularly when they are kissed with the depth of cognac. In my recipe for Scallop Flambeed With Cognac, I employ fresh sea scallops that are elevated with a drizzle of olive oil, a wink of unsalted butter, and a hint of shallot.

What results is a dish that is a rich, creamy, elegant choice for a sophisticated dinner, that just happens also to be as nutritious as it is delectable. (I season it ever so subtly with salt and pepper.)

Scallop Flambeed With Cognac Recipe Ingredients

• Sea Scallops: High in protein and low in fat, they are delicate and mildly sweet.
• Olive Oil: Rich in healthy monounsaturated fats, adds a fruity, robust flavor.
• Unsalted Butter: Provides a creamy texture and enhances the rich flavor profile.
• Shallot: Offers subtle sweetness and a slight tang, enhancing the dish’s depth.
• Cognac: Adds warmth and complexity with caramel and fruit notes when flambéed.
• Heavy Cream: Introduces a rich, velvety texture and balances flavors elegantly.
• Fresh Parsley: Offers freshness and a light, herbaceous contrast as garnish.

Scallop Flambeed With Cognac Recipe Ingredient Quantities

• 12 fresh sea scallops
• 1 tablespoon olive oil
• 2 tablespoons unsalted butter
• Salt to taste
• Freshly ground black pepper to taste
• 1 small shallot, finely chopped
• 2 tablespoons cognac
• 2 tablespoons heavy cream
• 1 tablespoon chopped fresh parsley, for garnish

How to Make this Scallop Flambeed With Cognac Recipe

1. Dry the scallops with paper towels, then season with salt and freshly ground black pepper.

2. In a large skillet, warm the olive oil and 1 tablespoon of the butter over medium-high heat until the butter is about to brown.

3. Place the scallops in the heated pan and make sure they are not touching. Sear the scallops for 2-3 minutes on one side until they develop a crust that is golden brown.

4. Sear the other side of the scallops for 2-3 minutes. Take the scallops out of the pan and put them on a warm plate.

5. Lower the temperature to medium, place the last tablespoon of butter in the skillet, and cook the finely chopped shallot until it is almost see-through, about 1 minute.

6. Add the cognac to the pan with care, and then either tilt the pan slightly or use a long lighter to ignite the cognac and pan juices. Allow the flames to die down on their own.

7. After the flames have been extinguished, mix in the heavy cream, getting any tasty bits that are stuck to the bottom of the pan, and let it simmer for a minute or two until it thickens slightly.

8. Place the scallops back into the pan and heat for about 1 minute, while evenly distributing the sauce over them.

9. Move the scallops to a plate from which you can serve them, making sure also to pour over the top all the sauce that remains.

10. Chopped fresh parsley is the garnish, and the time to serve is now.

Scallop Flambeed With Cognac Recipe Equipment Needed

1. Paper towels
2. Large skillet
3. Stove
4. Tongs
5. Measuring spoons
6. Heat-resistant spatula or spoon
7. Plate (for resting scallops)
8. Long lighter (optional, for igniting cognac)
9. Cutting board
10. Knife (for chopping shallot and parsley)

FAQ

• Q: Can I use bay scallops instead of sea scallops?A: Yes, you can use bay scallops, but adjust the cooking time since they are smaller and cook faster.
• Q: Is there an alternative to cognac?A: Yes, you can use brandy instead of cognac in this recipe.
• Q: How can I tell if the scallops are cooked?A: The scallops ought to be translucent and solid enough to touch, with a slight golden crust.
• Q: Can I prepare this dish in advance?You can prepare the components in advance of serving and cook them just before you want to serve the dish. But if you want to serve it at its best, you’ll want to serve it as soon as it’s done cooking.
• Q: Is it necessary to flambe the scallops?A: Adding flavor and excitement, flambéing is an option if you’re not comfortable with that. Let the cognac reduce for a few extra minutes. This is what you do if you are not doing the optional step of adding flavor with fire.
• Q: What can I serve with scallops flambeed with cognac?A: A side of risotto, asparagus, or a light salad would make a good accompaniment to this dish.

Scallop Flambeed With Cognac Recipe Substitutions and Variations

Olive oil: Replace with grapeseed oil or canola oil for a flavor that’s more neutral.
You can use unsalted butter. Salted butter can be used as well; however, reduce the amount of salt added to the dish.
Brandy: Replace with cognac or a splash of white wine for a different flavor profile.
Thick substantial cream: Substitute with equal parts half-and-half or crème fraîche for a ligher, but still rich option.
Fresh parsley: Substitute fresh cilantro or basil for a distinctly different herbal profile.

Pro Tips

1. Pat Dry for Better Sear: Ensure the scallops are thoroughly dried with paper towels before seasoning. Excess moisture can prevent the scallops from achieving a perfect golden crust.