1 c. apple cider
1/2 cup gerwurztrsaminer
6 T unsalted butter
1 pound sea scallops
s and p
1 granny smith apple unpeeled, cut into matchsticks
16 leaves sage
2 T fresh lemon juice
Boil cider and wine in a large heavy skillet for about 10 min until reduced to 3 T. Put aside in a bowl. Wipe out the skillet and add 2 T of the butter, melt. Wash and dry the scallops. Season with salt and pepper. Cook in the brown butter about 2 min each side. Transfer to a platter and keep warm.
Add the rest of the buttr to the skillet. Add cider mix, apple, sage, lemon juice and cook til apple is tender and glazed. Season with salt and pepper. Pour over the scallops and serve.
*Adapted from Rosso and Lukin’s Silver Palate Cookbook.
Topics: Recipes |