Bensons Cook Book

Pan Seared Scallops with Cider Glaze

The delicately sweet flavor and tender texture of scallops are undeniably appealing and pair perfectly with fragrant cider. 

Serves 8

Ingredients 

• 4 tablespoons butter, divided
• 4 tablespoons extra-virgin olive oil
• 32 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

Directions 

1. In a large, heavy skillet over high heat, melt 2 tablespoons butter with olive oil. 
2. Season the scallops with salt and pepper. 
3. Add scallops to the skillet and sauté until cooked through, about 3 minutes per side. 
4. Transfer scallops to a platter and tent with foil to keep warm. (Do not clean the skillet.)
5. Add the cider, champagne, maple syrup, and shallots to the skillet; boil until liquid is reduced to about half.
6. Add 2 tablespoons butter, whipping cream, and thyme. 
7. Boil until mixture is reduced to sauce consistency, about 5 minutes. 
8. Return scallops to the skillet.
9. Stir until heated through, about 1 minute. 
10. Divide the sauce and scallops among plates.