I used large dry diver scallops, served with mashed potatoes.
- Carbohydrate 14.730375625 g
- Cholesterol 70.8725 mg
- Fat 18.9176209375 g
- Fiber 0.036781250461936 g
- Protein 8.4881484375 g
- Saturated Fat 10.7966970625 g
- Serving Size 1 1 Serving (123g)
- Sodium 147.11859375 mg
- Sugar 14.6935943745381 g
- Trans Fat 1.2362805 g
- Calories 260 calories
Step-by-step
- In a large, heavy skillet over high heat, melt 2 tablespoons butter with olive oil. Season the scallops with salt and pepper. Add scallops to the skillet and saute until cooked through, about 3 minutes per side. Transfer scallops to a platter and tent with foil to keep warm. (Do not clean the skillet.)
- Add the cider, champagne, maple syrup, and shallots to the skillet; boil until liquid is reduced to about half. Add 2 tablespoons butter, whipping cream, and thyme. Boil until mixture is reduced to sauce consistency, about 5 minutes. Return scallops to the skillet.
- Stir until heated through, about 1 minute. Divide the sauce and scallops among plates.
Choosing the Skillet
The ingredient list omits a crucial hardware requirement: achieving a proper crust demands a heavy, high-mass pan. Thin aluminum sheets will warp and drop in temperature the moment thirty-two cold sea scallops hit the surface. Cast iron or heavy clad stainless steel retains thermal energy effectively, allowing the exterior sugars and proteins to brown rapidly while the interior remains tender. Because you must avoid overcrowding, cook in two separate batches if your pan diameter is under twelve inches.
The Sear and Fond
High heat is mandatory for browning, requiring a combination of butter and extra-virgin olive oil to raise the smoke point while maintaining dairy solids for flavor. Sear the mollusks for approximately three minutes per side until a deep golden-brown crust forms, then transfer them to a warm platter. Leaving the browned residue, or fond, in the skillet is chemically essential because boiling apple cider, champagne, and finely chopped shallots in that same pan dissolves those caramelized proteins into the reduction.
Sauce Reduction and Adjustments
Reducing the initial liquids by half concentrates the fruit sugars before heavy whipping cream and the remaining two tablespoons of butter are incorporated. Simmer this emulsion for five minutes until it thickens to coat the back of a spoon. For dietary adjustments, heavy cream can be replaced with full-fat coconut milk at a one-to-one ratio without altering the required reduction time.
