Seared Scallops with Cider Brown Butter

Featured by Michael David Winery in the Gold Wine Club.
Seared Scallops with Cider Brown Butter

Description

A delicate meal of seared scallops drizzled in a delicious buttery sauce. Pair it with a Chardonnay for the perfect meal.

Yield: 2 - 4
Prep Time: 8 Minutes
Cook Time: 20 Minutes

Ingredients


• 1 Cup Apple Cider
• 6 tablespoons unsalted butter
• 1 pound Sea Scallops, patted dry with paper towels
• 1 Granny Smith apple, cored and thinly sliced
• 3/4 teaspoon salt
• 1/2 teaspoon ground white pepper
• 16 small fresh sage leaves
• 2 tablespoons fresh lemon juice

Instructions


In a large skillet, bring cider to a boil for 6 to 8 minutes, reducing down to approximately 3 tablespoons. Pour into a bowl and set aside.

In a separate skillet, melt 2 tablespoons of butter. Season scallops with salt and pepper. Cook scallops until lightly brown on outside and opaque throughout. Approximately 2 minutes on each side. Remove from the pan and keep warm set aside.

Add 4 tablespoons to the skillet. Brown the butter over medium heat, Stir-in reduced cider, half of the sliced apple, sage and lemon juice. Simmer until the apple is tender and the sauce is slightly thickened, about 1 to 2 minutes.

Put scallops in serving dish and spoon on the sauce; garnish with the remaining sliced apple.



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