Seared Scallops with Vermont Cider Reduction

Ingredients

• Fresh thyme - 1 teaspoon, chopped
• Honey - 1 tablespoon
• Vermont cider - 1 cup
• Unsalted butter - 2 tablespoons
• Olive oil - 2 tablespoons
• Salt and pepper - To taste
• Scallops - 12 large

Instructions

1. Pat the scallops dry and season with salt and pepper.
2. Heat the olive oil in a large skillet over medium-high heat.
3. Add the scallops and sear until golden brown, about 2 minutes per side. Remove from the skillet and set aside.
4. In the same skillet, add the butter, cider, honey, and thyme. Bring to a simmer and cook until the sauce is reduced by half, about 10 minutes.
5. Return the scallops to the skillet and toss to coat in the sauce.
6. Serve the scallops with the cider reduction drizzled on top.