Instructions: In large skillet, bring cider to a boil over medium-high heat and boil 6 to 8 minutes or until reduced to about 3 tablespoons. Remove pan from the heat.

Meanwhile, melt 2 tablespoons butter in another large skillet over medium heat. Season scallops with salt and pepper. Cook until lightly browned and opaque, about 2 minutes per side. Dont overcook or theyll be tough. Remove from pan and keep warm.

Add remaining 4 tablespoons butter to the same skillet. Brown butter over medium heat, being careful not to burn. Stir in reduced cider, half of the julienned apple, the sage and lemon juice. Simmer until apple is tender and sauce slightly thickened (1 minute or more, depending on thickness of apple slices). Taste and adjust seasoning.

Spoon sauce over scallops on serving dish. Garnish with remaining julienned apple.

Editors note: This dish also works well with all of the apple cooked in the butter/cider mixture.

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