Ingredients
- 1/2 cup apple cider
- 2/3 cup chicken broth
- Fresh thyme (3 sprigs)
- 3 tablespoons white wine
- 1 teaspoon Pernod (optional, but recommended)
- Gingerroot (1 slice, 1/4-inch, peeled and cut in half)
- 5 tablespoons unsalted butter (chilled)
- 2 tablespoons olive oil (divided)
- 3 tablespoons unsalted butter
- 1 1/2 pounds large scallops (large)
- 3 ounces sliced bacon (3 slices, cooked and crumbled or diced)
- Fresh thyme, (4 sprigs, for garnish)
How to Make
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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)
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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.
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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.
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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.
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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.
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Step 6: Serve immediately.
We hope you enjoy this recipe!
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