Seared Scallops with Vermont Cider Reduction
This dish features perfectly seared scallops paired with a sweet and tangy Vermont cider reduction.
Ingredients - Serves 4
- 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
Let's Get Started
- Pat the scallops dry and season with salt and pepper.
- Heat the olive oil in a large skillet over medium-high heat.
- Add the scallops and sear until golden brown, about 2 minutes per side. Remove from the skillet and set aside.
- 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.
- Return the scallops to the skillet and toss to coat in the sauce.
- Serve the scallops with the cider reduction drizzled on top.
Dietary Info
- Dish Type: Main Course
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Calories: 250
- Fat: 10g
- Carbs: 15g
- Protein: 20g
- Sodium: 500mg
- Sugar: 10g