adapted from The Irish Spirit
Yield: 4 servings
1 cup Magners Irish Cider
1/2 cup dry white wine
1 pound sea scallops, rinsed and patted dry
Kosher salt and freshly ground pepper
6 Tbsp unsalted Kerrygold Irish butter
1/4 cup minced fresh sage
2 Tbsp fresh squeezed lemon juice
1 small Granny Smith apple, unpeeled, cored, sliced and cut into 1/4-inch pieces
Irish Apple-Potato Cakes for serving, see below
Bring the cider and the wine to a boil in a small saucepan. Stir the mixture frequently for about 10-12 minutes or until it is reduced to about 1/4 cup. Set aside.
Season the scallops with salt and pepper. In a large skillet, melt 2 tablespoons of the butter over medium-high heat. When the butter starts to brown, add the scallops and cook for 2 minutes on each side or until nicely browned. Remove the scallops from the heat and transfer them to warm serving plates. Cover them to keep them warm.
In the same skillet, melt the remaining 4 tablespoons butter over medium heat. Stir in the cider mixture, sage, and lemon juice. Bring the mixture to a boil. Add the apples. Cook until the sauce thickens slightly and the apple pieces are slightly tender. Taste the sauce and adjust the seasoning with salt and pepper, as needed. Uncover the scallops and spoon the sauce over the top.
Serve the scallops with Irish Apple-Potato Cakes.