One of my favorite quick dinner recipes. Great with rice and a salad or sautéd vegetable.


  • 1 cup apple cider
  • 6 tablespoons butter
  • 1 lb. sea scallops
  • 1 granny smith apple, julienned but not peeled
  • 16 small sage leaves, or
  • 1-½ teaspoon dried sage
  • 2 tablespoons lemon juice


Cook cider in skillet over medium-high heat until reduced to about 2 tbsp. Remove and set aside, wipe skillet, then use it to melt 2 tbsp butter.

Season scallops with salt and pepper, then cook in butter over medium-high heat until browned on one side. Turn and cook 2 minutes, or until just done, then remove and keep warm. Add remaining butter to skillet, brown over medium heat without burning, then stir in reduced cider, apple pieces, sage and lemon juice. Cook until apple is tender and sauce thickens slightly, about 3 minutes, season with salt and pepper, then spoon over scallops.

30 Minute, Seafood
MacGourmet downloadScallops with Cider and Sage. To import, drag image to your MacGourmet recipe box.