• Cooking Time: 20
  • Servings: 4
  • Preparation Time: 20


A few years ago we were at a friends house and they busted out this first course before dinner. It was easy and tasty because it's got my favorite ingredient—butter.

I find the key here is to get the freshest, plumpest scallops you can find from a good seafood place.

Let me know what you think on



  • 1 cup apple cider
  • 1 pound scallops
  • 1 green apple, cored and thinly sliced
  • 5 TBSP butter
  • 2 TBSP chopped fresh sage
  • 2 TBSP lemon juice
  • 1 TSP salt and pepper


  • In a large pan, boil cider over medium-high heat for about 8 mins, reduce to 3-4 TBSP.
  • In separate large pan, melt 2 TBSP butter over medium heat. Salt and pepper scallops, sautée in pan until carmelized, (3-4 mins each side). Remove scallops from pan, keep warm. Add last 3 TBSP of butter to pan. Brown butter over medium heat, then stir in reduced apple cider, half of apples, and sage and lemon juice. Simmer 2-3 mins, thickening sauce slightly.
  • Put scallops on a small plate, spoon sauce over top. Garnish with remaining sliced apples.

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