Pan Seared Scallops with Cider Glaze

By Deli1

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

Preparation

Step 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.)
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. Divide the sauce and scallops among plates.