Scallop Sliders

This past weekend I went to Snacky's (Bedford and Grand in Williamsburg, Brooklyn), it's become my favorite weekly tradition mostly because of the Octopus Salad and the "Popsies." The popsies are divine little sliders on a potato roll with a spicy mayo, they are always piping hot and delicious. I love a good slider, always have, but I started to think about what a seafood compartive to the meat slider would be. You know to change it up a bit. What I came up with is something that is well...quite something. Take that meat!



Scallop Sliders with Apple Brandy Sauce

5 Scallops

10 shitake mushroom caps

20 baby leaves of spinach

1/4 cup apple juice

1 shallot (finely diced)

1/4 brandy

3 tbsp. cream

5 tbsp. olive oil

Clean Mushrooms and Spinach set aside. Finely dice the shallots set aside. Prep Scallops and season with salt and pepper. Heat pan with 3 tbsp. olive oil. Sear Scallops for 3-4 minutes per side depending on size. Set aside. In the same pan saute mushroom caps with remaining olive oil till tender, reserve. Saute shallot in pan and deglaze with brandy. Reduce for 1 minute then add apple juice. Reduce for 1 minute and add cream. Season with salt/pepper. Add spinach till wilted. Remove spinach and reserve sauce. Split each scallop in two. Layer with spinach and mushroom cap and place a toothpick in for holding. Serve warm with the reserved brandy sauce.