Cider Glazed Scallops

*Make couscous 1st – directions below. While it cooks you have exactly the right amount of time to cook the scallops and sauce.


2 tablespoons butter, divided

IMG_28221 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


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. 

© Deer One Publishing 2021