From “The Irish Spirit,” by Margaret M. Johnson (Chronicle). Serves 4 as main course.
Ingredients
1 cup Irish cider (or apple cider, hard or soft)
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
Directions
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 1/4cup. 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 serving plates, and cover to keep warm.
Return the skillet to the stovetop over medium heat. Melt the remaining 4 tablespoons butter. Stir in the cider mixture, sage, and lemon juice. Bring to a boil, the 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.
