PAN-SEARED SEA SCALLOPS WITH CIDER SAUCE

Pan-Seared Sea Scallops with Cider Sauce image

Yield Serves 6

Number Of Ingredients 6

2 bacon slices
1 cup apple cider
2 tablespoons cornstarch
16 medium sea scallops (about 1 pound)
1/4 teaspoon dried thyme
2 teaspoons fresh lemon juice

Steps:

Cook bacon in large nonstick skillet over medium-high heat until crisp. Using tongs, transfer to paper towels and drain. Crumble bacon. Pour off all but 2 teaspoons bacon drippings from skillet.
Whisk apple cider and cornstarch in small bowl to blend well. Sprinkle scallops with thyme salt and pepper.
Heat bacon drippings in skillet over high heat. Add scallops and cook until golden brown and almost cooked through, about 2 minutes per side. Transfer to plate. Add cider mixture to skillet and bring to boil, whisking constantly. Boil until thickened to sauce consistency, whisking occasionally, about 1 minute. Season to taste with salt and pepper. Stir in lemon juice. Return scallops to skillet and toss until just opaque in center, about 1 minute. Transfer scallops to plates. Sprinkle bacon over.