Seared Scallops with Apple Pan Sauce

I'm on a bit of a Bon Appetite kick.  Have you noticed.  I'm sorry.  It's hard not to devour each issue cover to cover.  With our l
ate late LATE starting spring, many of the seasonal veggies and dishes featured had to be put on the back burner until the just recently.  Oh dear lord, I am looking forward to our CSA boxes.  Summer is a coming...

It is hard to screw up scallops.  Truly.  They are not that hard to make, and rarely require more than a touch of salt an pepper.  The sauce sounded interesting...I love simmering apples with a touch of brown sugar and bourbon for a quick pork or chicken dish.  Topping scallops, why not?

In end result was good, but the scallops really could of held up on their own.  The apple pan sauce was a touch to sweet and almost overpowered the mollusks.  A little bit went a long way...

adapted from Bon Appetite

serves 2

The Ingredients:
1 Granny Smith apple  
1 Tbsp lemon juice  
2 Tbsp hard cider, cream ale or apple juice
1 Tbsp olive oil  
6 large sea scallops
salt and pepper to taste 
1 sprig fresh thyme
1 1/2 tsp unsalted butter

The Process:

Peel and core the apple, cut half into 1-inch cubes. Combine the chopped apple, lemon juice, and cider in a blender and purée until smooth. Strain juice through a fine-mesh sieve into a small bowl. Cut the remaining apple into 1/4-inch cubes. Add to the puree and set aside. 

 

Heat oil in a medium skillet over medium-high heat. Season scallops generously with salt and pepper, and sear until golden brown and just cooked through, about 2 minutes per side. Transfer to a plate and tent with foil to keep warm.

Add butter to the same skillet. Cook, scraping up browned bits from bottom of pan. Strip the thyme from its stem and add to the butter. Stir in the apple mixture and cook, until juice is thickened and apple pieces are tender, about 4 minutes. Spoon over scallops.  Season with additional salt and pepper to taste.