1 cup apple cider
6 tablespoons butter
1 pound sea scallops
3/4 tsp salt
1/2 tsp ground white pepper
1 Granny Smith apple, cored and julienned
2 tablespoons freshly squeezed lemon juice
16 small fresh sage leaves (optional)
In large skillet over medium-high heat, bring the cider to boil and cook until reduced to about 3 tablespoons, 6-8 minutes. Transfer cider to a bowl; set aside. Wipe the skillet clean. Melt 2 tablespoons of butter over medium heat. Season the scallops on top and bottom with salt and pepper and cook, without crowding, turning once, until brown on both sides and cooked through, 2-3 minutes per side. Transfer to plate. Set aside. Add the remaining 4 tablespoons butter to skillet, heat over medium heat and cook until the butter browns, being careful not to burn it. Stir in the reduced cider, half the apple, lemon juice, and sage, if using, and simmer until the apple is tender and the sauce thickens slightly, about 1 minutes. Season with salt and pepper to taste. To serve, transfer the scallops to individual plates and spoon the sauce over the top. Garnish with the remaining julienned apple and serve immediately.
4 servings; Per serving: 325 calories; 19 gm protein; 13 gm carbohydrates; 22 gm fat; 85 mg cholesterol; 11 gm saturated fat; 556 mg sodium; 1 gm dietary fiber. From The Washington Post.