Seared Scallops with Vermont Cider Reduction

Ingredients

Scallops

1 pound, large and fresh

Olive oil

2 tablespoons

Unsalted butter

2 tablespoons

Vermont cider

1 cup, preferably unfiltered

Honey

2 tablespoons

Fresh thyme

2 teaspoons, chopped

Salt

to taste

Black pepper

to taste

Instructions

1. Begin by patting the scallops dry with a paper towel to ensure a perfect sear. Season them generously with salt and pepper on both sides.
2. In a large skillet, heat the olive oil over medium-high heat until shimmering. Carefully add the scallops to the skillet, ensuring they are not overcrowded. Sear for about 2 minutes on each side, or until they develop a golden crust. Remove the scallops from the skillet and set aside on a plate.
3. In the same skillet, reduce the heat to medium and add the butter. Once melted, pour in the Vermont cider and honey, scraping up any browned bits from the bottom of the skillet with a wooden spoon. Stir in the chopped fresh thyme.
4. Bring the mixture to a simmer and let it cook, stirring occasionally, until the sauce has reduced by half, about 10 minutes. The sauce should become slightly syrupy.
5. Return the seared scallops to the skillet and gently toss them in the cider reduction to coat them evenly. Heat for an additional minute to warm the scallops through.
6. Plate the scallops and drizzle the cider reduction over the top. Garnish with additional fresh thyme if desired and serve immediately.