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Epicurious

Pan-Seared Sea Scallops with Cider Sauce

3.3

(17)

Pair this dish with white rice pilaf made with chopped dried apples.

Recipe information

  • Yield

    Serves 6

Ingredients

2 bacon slices
1 cup apple cider
2 tablespoons cornstarch
16 medium sea scallops (about 1 pound)
1/4 teaspoon dried thyme
2 teaspoons fresh lemon juice

Preparation

  1. Step 1

    Cook bacon in large nonstick skillet over medium-high heat until crisp. Using tongs, transfer to paper towels and drain. Crumble bacon. Pour off all but 2 teaspoons bacon drippings from skillet.

    Step 2

    Whisk apple cider and cornstarch in small bowl to blend well. Sprinkle scallops with thyme salt and pepper.

    Step 3

    Heat bacon drippings in skillet over high heat. Add scallops and cook until golden brown and almost cooked through, about 2 minutes per side. Transfer to plate. Add cider mixture to skillet and bring to boil, whisking constantly. Boil until thickened to sauce consistency, whisking occasionally, about 1 minute. Season to taste with salt and pepper. Stir in lemon juice. Return scallops to skillet and toss until just opaque in center, about 1 minute. Transfer scallops to plates. Sprinkle bacon over.

TagsScallopShellfishSeafoodBaconCured MeatMeatThymeHerbs & SpicesMainDinnerGluten FreeNut FreeDairy Free30 Minutes or LessSearBon Appétit
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