Seared Scallops with Cider Brown Butter

by Cory Schreiber
from Wildwood: Cooking from the Source in the Pacific Northwest
(Ten Speed Press, 2000)
Serves 4

Until recently, most store-bought scallops came from the East Coast, including Atlantic varieties of sea scallops, bay scallops, and calico scallops. Fortunately, sea scallops are returning to the Oregon Coast in small quantities after not being available for many years.

Scallops found in stores are often treated with tripolyphosphate, a preservative that affects their sweet flavor. This treatment also causes the scallops to retain water and to weigh a little more on the store scales. For this reason, you may hear them referred to as “wet scallops,” because they release a lot of excess water into the pan during cooking. The water is problematic when sauteing because it prevents the scallops from achieving a nice caramelized color and texture. I prefer to use nontreated, dry-packed scallops. They are more difficult to find but well worth the hunt.

I generally don’t pair fish and fruit, yet I find that the apple flavor blends well with the meaty quality of the scallops. Among Wildwood seafood lovers, this dish is a favorite.—Cory Schreiber

convert Ingredients
1 cup apple cider
6 tablespoons unsalted butter
1 pound sea scallops, patted dry with paper towels
1 Granny Smith apple, cored and julienned
3/4 teaspoon salt
1/2 teaspoon ground white pepper
16 small fresh sage leaves
2 tablespoons fresh lemon juice

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Method
1. In a large skillet, bring the cider to a boil over medium-high heat. Boil for 6 to 8 minutes, or until reduced to about 3 tablespoons. Pour into a bowl and set aside.

2. In another large skillet, melt 2 tablespoons of the butter over medium heat. Season the scallops with the salt and pepper. Cook the scallops until lightly browned on the outside and opaque throughout, about 2 minutes on each side (do not overcook). Remove from the pan and keep warm.

3. Add the remaining 4 tablespoons butter to the skillet. Brown the butter over medium heat, being careful not to burn. Stir in the reduced cider, half of the julienned apple, the sage, and lemon juice. Simmer until the apple is tender and the sauce is slightly thickened, about 1 minute. Taste and adjust the seasoning.

To serve, put the scallops in a serving dish and spoon on the sauce. Garnish with the remaining julienned apple.

Recipe © 2000 Cory Schreiber. All rights reserved.
© 2009 Leite’s Culinaria, Inc. All rights reserved. Terms of use.