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Ingredients
- 1 c. apple cider or possibly apple juice
- 6 Tbsp. unsalted butter (3/4 stick, divided)
- 1 lb sea scallops, patted dry with paper towels
- 1 x Granny Smith or possibly Braeburn apple, cored and julienned (divided)
- 3/4 tsp salt
- 1/2 tsp grnd white pepper
- 16 sm fresh sage leaves
- 2 Tbsp. fresh lemon juice
Directions
- In large skillet, bring cider to a boil over medium-high heat and boil 6 to 8 min or possibly till reduced to about 3 Tbsp.. Remove pan from the heat.
- Meanwhile, heat 2 Tbsp. butter in another large skillet over medium heat. Season scallops with salt and pepper. Cook till lightly browned and opaque, about 2 min per side. Do not overcook or possibly they'll be tough. Remove from pan and keep hot.
- Add in remaining 4 Tbsp. butter to the same skillet. Brown butter over medium heat, being careful not to burn. Stir in reduced cider, half of the julienned apple, the sage and lemon juice. Simmer till apple is tender and sauce slightly thickened (1 minute or possibly more, depending on thickness of apple slices). Taste and adjust seasoning.
- Spoon sauce over scallops on serving dish. Garnish with remaining julienned apple.
- Editor's note: This dish also works well with all of the apple cooked in the butter/cider mix.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 822g | |
| Calories 1134 | |
| Calories from Fat 642 | 57% |
| Total Fat 72.91g | 91% |
| Saturated Fat 44.19g | 177% |
| Trans Fat 0.0g | |
| Cholesterol 333mg | 111% |
| Sodium 2494mg | 104% |
| Potassium 1783mg | 51% |
| Total Carbs 42.09g | 11% |
| Dietary Fiber 0.9g | 3% |
| Sugars 24.65g | 16% |
| Protein 77.32g | 124% |
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