Ingredients
1 Cup Irish Cider
1/2 Cup Dry White Wine
1 Pound Sea Scallops, rinsed and patted dry
Salt and freshly ground Pepper
6 Tablespoons Unsalted Kerrygold Irish Butter
1/4 Cup minced fresh Sage
2 Tablespoons fresh Lemon Juice
1 Small Granny Smith Apple, unpeeled, cored, sliced and cut into 1/4-inch pieces
Preparation
In a small saucepan, bring the cider and wine to a boil. Cook, stirring frequently, for 10 to 12 minutes, or until the mixture is reduced to about 1/4 cup. Set aside.
Season the scallops with salt and pepper. In a large skillet over medium-high heat, melt 2 tablespoons of the butter. When the butter starts to brown, add the scallops and cook for 2 minutes on each side, or until browned. Remove from the heat, transfer to 2 serving plates, and cover to keep warm.
Return the skillet to the stove top over medium heat. Melt the remaining 4 tablespoons butter. Stir in the cider mixture, sage, and lemon juice. Bring to boil, then stir in the apple. Cook for 2 to 3 minutes, or until the sauce thickens and the apple pieces are slightly tender. Season again with salt and pepper. Uncover the scallops and spoon the sauce over the top.
