Seared Scallops with Caramelized Apples & Apple Cider Cream Sauce
Seared Scallops with Caramelized Apples & Apple Cider Cream Sauce bring the best flavors of fall to the table. Golden scallops, sweet caramelized apples, and silky orchard cider cream sauce make this elegant recipe perfect for a cozy dinner, date night, or entertaining.
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Golden-brown scallops, sweet caramelized apples, and a silky apple cider cream sauce make this a beautiful way to bring the flavors of apple season to the dinner table. The scallops develop a gorgeous golden crust in the pan while staying tender and delicate inside. The apples soften and caramelize, bringing a deep, natural sweetness to every bite.
In France, scallops are known as “Coquilles Saint-Jacques” (or St. James’s shells). The name comes from the scallop shell’s long association with Saint James and the pilgrims traveling to Santiago de Compostela. You will even find the familiar shell shape woven into French culinary tradition, making Saint-Jacques much more than simply another name for scallops.
The sauce is where everything comes together. Fresh apple cider juice gently reduces to concentrate its fruity flavor, then cream transforms it into a smooth, velvety sauce. It has just enough sweetness to complement the scallops without overwhelming their delicate flavor.
Inspired by the flavors of apple harvest season, this combination brings together two ingredients that naturally love each other: sweet, fragrant apples and fresh orchard cider. The result feels sophisticated enough for a special dinner while still capturing that cozy feeling of fall.
Serve these seared scallops with caramelized apples as an elegant main course, a special date-night dinner, or even a beautiful first course when entertaining. Spoon the warm cider cream sauce over and around the scallops, add the golden apples, and serve right away.
It is a wonderfully unexpected way to enjoy Saint-Jacques in the fall ; delicate seafood, sweet orchard apples, and a luscious cider sauce coming together in one very cozy plate.
~Recipe made in September 2026~
Looking for some inspiration?… For more Recipes with Apples, click HERE!
For Cozy Fall Cooking & Baking Recipes, click HERE!
For Pumpkin Desserts Recipes, click HERE!
Seared Scallops with Caramelized Apples & Apple Cider Cream Sauce
Seared Scallops with Caramelized Apples & Apple Cider Cream Sauce bring the best flavors of fall to the table. Golden scallops, sweet caramelized apples, and silky orchard cider cream sauce make this elegant recipe perfect for a cozy dinner, date night, or entertaining.
Ingredients
BAY SCALLOPS
- 1 Lb (450 g) bay scallops
- Salt, Pepper
- 1 Tbsp (15 g) butter
CARAMELIZED APPLES
- 2 apples (Such as Honeycrisp or Pink Lady)
- 1 Tbsp butter
- 1/4 cup (60 g) apple cider juice
- 1/16 sea salt
APPLE CIDER CREAM SAUCE
- 6.35 oz (180 g) apple cider juice
- 2 shallots (Finely minced)
- 1 tsp (2 g) corn starch
- 2.85 oz (80 g) heavy cream
- 1 Tbsp (15 g) butter (Cold / Cut into cubes)
- 1/2 tsp Dijon mustard
- 1 tsp lemon juice
- Salt, Pepper (To taste)
OPTIONAL FINISH
- parsley flakes
- Fleur de sel
Instructions
BAY SCALLOPS PREPARATION
- Pat the scallops very dry with paper towels. Set aside.NOTE: This is important for getting a beautiful golden crust.Season lightly with salt and pepper just before cooking.1 Lb bay scallops, Salt, Pepper
APPLE CIDER CREAM SAUCE PREPARATION
- Place the apple cider juice and minced shallot in a small saucepan. Bring to a gentle simmer and reduce until about 1/3 remains, about 15 / 20 minutes.6.35 oz apple cider juice, 2 shallots
- Take a scoop out of the preparation and mix it together with the cornstarch.Return it to the saucepan.1 tsp corn starch
- Add the heavy cream and simmer gently until the sauce slightly thickens and coats the back of a spoon, about 5 minutes.Remove from the heat. Whisk in the cold butter, one cube at a time, until the sauce is smooth and glossy.Whisk in the Dijon mustard and the lemon juice. Taste and add more lemon juice, salt or pepper as needed.NOTE: The sauce should taste concentrated and savory, with a fresh apple flavor rather than being overly sweet.2.85 oz heavy cream, 1 Tbsp butter, 1/2 tsp Dijon mustard, 1 tsp lemon juice, Salt, Pepper
CARAMELIZED APPLES PREPARATION
- While the apple cider reduces, prepare the apples.Peel the apples and cut them into thick wedges, about 6 / 8 per apples, depending on the size of the apples.2 apples
- Melt the butter in a frying pan over medium heat. Add the apple wedges and cook until golden on the edges, about 5 / 7 minutes.Then, add the apple cider juice and cook until the juice as completely reduced but not burning the apples, about 3 / 5 minutes.The apples are ready when they are still firm in the center. Set aside on a plate.1 Tbsp butter, 1/16 sea salt, 1/4 cup apple cider juice
SEAR THE SCALLOPS
- Heat a large frying pan over high heat. Add the butter.Place the scallops in the hot pan, leaving space between them.NOTE: Do not move them while they cook.Sear for approximately 30 seconds / 1 minute, until deeply golden on the first side.Turn the scallops over and cook approximately 30 / 45 seconds.Remove the scallops immediately. They should have a golden crust and a tender, slightly translucent center.1 Tbsp butter
PLATE!
- Scoop a couple of spoons of sauce onto each warm plate.Arrange 6 / 7 apple wedges around the sauce and scoop 1/2 of the scallops onto each plate.Finish with a few flakes of fleur de sel and parsley flakes.Serve immediately while the scallops are perfectly warm and tender. Enjoy & Bon Appétit!parsley flakes, Fleur de sel
Nutrition
Calories: 767kcal | Carbohydrates: 55g | Protein: 43g | Fat: 43g | Saturated Fat: 30g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 333mg | Sodium: 1304mg | Potassium: 814mg | Fiber: 5g | Sugar: 3g | Vitamin A: 464IU | Vitamin C: 6mg | Calcium: 177mg | Iron: 5mg
Have You Made This Recipe?Be sure to send me your photos I would love to share them on the blog: bakingwithnessa@hotmail.com
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Inspired from the Original Recipe Coquilles Saint-Jacques aux Pommes, Flambées au Calvados by Yolande from the Blog La Cuisine de Yolande
Saint-Jacques poêlées, pommes caramélisées et sauce crémeuse au jus de pomme et échalotes… Une assiette élégante qui célèbre les saveurs de l’automne. Les Saint-Jacques dorées à la poêle s’accordent à merveille avec les pommes fondantes et la douceur fruitée du jus de pomme réduit. Une recette chic, gourmande et parfaite pour un dîner à deux ou pour recevoir.
Avec cette recette, je participe au défi culinaire du blog Compile Moi Un Menu (CMUM) organisé par Natly du blog Une cuisine pour Voozenoo
Ce mois-ci, Natly est accompagnée de notre marraine Alicia du blog Bal des Saveurs qui nous propose un joli thème: La rentrée des Crustacés. Inscription et dépôt de recettes ICI!
