*Make couscous 1st – directions below. While it cooks you have exactly the right amount of time to cook the scallops and sauce.
Ingredients
2 tablespoons butter, divided
1 tablespoons extra-virgin olive oil
6 to 8 sea scallops
Salt and pepper
2 Tbsp apple cider
2 Tbsp white wine
2 Tbsp maple syrup
1 clove garlic, minced
¼ cup heavy whipping cream
¼ tsp thyme, dried or fresh
Directions
In a large, heavy skillet over high heat, melt 2 tablespoons butter with olive oil.
Pat scallops dry with a paper towel and season with salt and pepper.
Add scallops to the skillet and sauté until cooked through and nicely browned, about 2 to 3 minutes per side.
Transfer scallops to a platter and tent with foil to keep warm. Don’t wash skillet!!
Lower heat to medium high and to the same skillet add the cider, wine, maple syrup, and shallots; boil until liquid is reduced to about half 1 to 2 minutes.
Add 1 Tbsp butter, whipping cream, and thyme.
Boil until mixture is reduced to sauce consistency, about 2 minutes.
Return scallops to the skillet and stir until heated through, about 1 minute.
Israeli Couscous
You can follow package directions for two serving. I did that, but substituted chicken broth for water, and sautéed the couscous with one minced garlic clove in one Tbsp of melted butter for about 1 minute before adding the liquid.