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.

Prep Time 10

Bake / Cook Time 45

Total Time 55

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 (15 g) butter
▢ 4.45 oz (125 g) apple cider juice (1/2 cup)
▢ 1/16 tsp 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 tsp sea salt, 4.45 oz 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