Seared Scallop with Apple Cider
Servings 8 people
- 4 tablespoons butter divided
- 4 tablespoons extra virgin olive oil
- 2 sea scallops
- Salt and pepper
- 1/2 cup apple cider
- 1/2 cup dry champagne
- 1/2 cup pure maple syrup
- 1/2 cup finely chopped shallots
- 1 cup heavy whipping cream
- 1/2 teaspoon dried thyme
In a large, heavy skillet over high heat, melt 2 tablespoons butter with olive oil. Season the scallops with salt and pepper. Add scallops to the skillet and sauté until cooked through, about 3 minutes per side. Transfer scallops to a platter and tent with foil to keep warm. (Do not clean the skillet.)
Add the cider, champagne, maple syrup, and shallots to the skillet; boil until liquid is reduced to about half. Add 2 tablespoons butter, whipping cream, and thyme. Boil until mixture is reduced to sauce consistency, about 5 minutes. Return scallops to the skillet. Stir until heated through, about 1 minute.
Divide the sauce and scallops among plates.