Pan-Seared Sea Scallops with Cider Sauce

It is apple cider time! Perfect for the fall, or anytime, this is a great dish for a quick weeknight meal (or sized down for a special first course). All the flavors and textures blend nicely, and it can easily be made gluten-free.

Pan-Seared Sea Scallops with Cider Sauce
(Serves 6.)

• 1 cup apple cider
• 1 tablespoon cornstarch
• 2 bacon slices
• 16 medium sea scallops (about 1 pound)
• 1/4 teaspoon dried thyme
• 2 teaspoon fresh lemon juice
• Salt and pepper
• Flour (or gluten-free blend) for dusting

Pan-Seared Sea Scallops with Cider Sauce

Whisk apple cider and cornstarch in a measuring cup to blend well.

Cook bacon in large nonstick skillet over medium-high heat until crisp. Using tongs, transfer to paper towels and drain. Crumble bacon and set aside.

Pour off all but 2 teaspoons bacon drippings from skillet.

Sprinkle scallops with thyme salt and pepper, sprinkle with flour.

Heat bacon drippings in skillet over high heat. Add scallops and cook until golden brown, turn over and cook until almost cooked through, about 2 minutes per side. Transfer to plate. 

Add cider mixture to skillet and bring to boil, whisking constantly. Gently boil until thickened to sauce consistency, whisking constantly, about 1 minute. Stir in lemon juice. Season to taste with salt and pepper. Return scallops to skillet and toss until just opaque in center, about 1 minute.

Transfer scallops to plates. Sprinkle with bacon and serve immediately.