INGREDIENTS1 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.