Recipe: Cider Sauce with Baked Scallops

CIDER SAUCE WITH BAKED SCALLOPS

In its original form, this favorite recipe used one whole slice of bacon per person and butter to emulsify the cider sauce. Here, a single slice of bacon is cut into thin slivers and divided over the scallops. The cider sauce is thickened with a small amount of cornstarch.

12 large sea scallops (about 1-1 1/4 pounds)
Oil for coating the pan
1 strip lean bacon, cut in 1/8-inch crosswise slivers
1 teaspoon unsalted butter
1 Golden Delicious apple, cored and cut into 16 thin wedges
1/4 teaspoon sugar
2/3 cup apple cider or apple juice
1 1/4 teaspoons cornstarch
1 Tablespoon fresh lemon juice
Salt
Freshly round black pepper
3 large basil leaves, stacked, rolled from top to bottom and sliced in thin rounds to create long strips

Preheat oven to 425 degrees F.

Arrange the scallops on a lightly oiled baking dish. Divide the bacon slivers into 12 equal portions and place each one on top of each scallop. Bake until the scallops are just cooked through, 8 to 10 minutes, depending on the size and thickness of the scallops.

While the scallops are cooking, melt the butter in a large (10-inch) nonstick skillet. Add the apple slices and sugar and cook over medium heat, turning occasionally, until the apples turn golden, about 5 minutes.

Stir the cider or apple juice and the cornstarch together until well blended and add this mixture and the lemon juice to the apples. Increase the heat and stir constantly until he sauce thickens. Season with salt and pepper.

Arrange 3 bacon-topped scallops and 4 apple slices on each of four dinner plates. Spoon the sauce over the scallops and top with the basil strips.

From The Light Touch