Seared Scallop with Apple Cider

Elite Recipes: A Weekend of French Fare

Seared Scallop with Apple Cider

Course Main Dish
Cuisine French
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


  1. 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.)
  2. 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.
  3. Divide the sauce and scallops among plates.

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