Seared Scallops with Cider Brown ButterFeatured by Michael David Winery - Incognito Wines in the Gold Wine Club.
A delicate meal of seared scallops drizzled in a delicious buttery sauce. Michael David invites our Wine of the Month club member to Pair it with their Chardonnay for the perfect meal.Yield: 2 - 4
Prep Time: 8 Minutes
Cook Time: 20 Minutes
Serving Size: 4 scallops each
• 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
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.