Scallops with Almonds

• 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

1. Cook onion in butter in a heavy medium skillet over moderately low heat, stirring, until softened.
2. Add brandy and cook until evaporated.
3. Stir in cream, almonds, parsley, and Worcestershire sauce and simmer 1 minute.
4. Lightly season scallops with sea salt and add to sauce.
5. Simmer gently just until sauce is thickened and scallops are cooked through, 1 to 2 minutes.
6. Serve immediately in ramekins.

onion, unsalted butter, brandy, heavy cream, almonds, parsley, worcestershire sauce, necessary, salt

Taken from www.epicurious.com/recipes/food/views/scallops-with-almonds-102929 (may not work)