Pan-Seared Scallops With Cider-Thyme Sauce & Bacon
Recipe: #22500
January 12, 2016
"This works best with a well-seasoned cast iron skillet."
Ingredients
Nutritional
- Serving Size: 1 (289.4 g)
- Calories 505.9
- Total Fat - 39.6 g
- Saturated Fat - 18.7 g
- Cholesterol - 125.2 mg
- Sodium - 1191.1 mg
- Total Carbohydrate - 7.6 g
- Dietary Fiber - 0.2 g
- Sugars - 1.5 g
- Protein - 28.9 g
- Calcium - 22.3 mg
- Iron - 1.1 mg
- Vitamin C - 0.6 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Place cider, broth, 2 thyme sprigs, wine, Pernod and ginger in a small nonreactive saucepan over medium heat. Bring to a boil and cook until reduced slightly. Remove thyme and ginger pieces. Set aside. (do not add butter yet)
Step 2
Pat scallops dry with paper towels. Warm 1 tablspoon each olive oil and butter in a 10-inch cast iron skillet over medium heat for 2 minutes.
Step 3
Add 8 scallops and brown for 2-3 minutes per side. Remove to a warm plate and cover with foil. Repeat with remaing oil and butter and 8 scallops.
Step 4
Return the saucpan to medium-low heat. Once sauce is simmering slightly, reduce heat to low and whisk in 1 tablespoon of the cold butter. Once incorporated, whisk in another tablespoon. Turn off heat and whisk in remaining butter, 1 tablespoon at a time.
Step 5
Place 4 scallops on each of 4 warmed plates and ladle about 1/4 cup sauce over each plate. Sprinkle each plate with 1 tablespoon bacon and garnish with a thyme sprig.
Step 6
Serve immediately.
Tips
No special items needed.