Sauteed Scallops with Apple Cider Rum Sauce
For the Apple Cider Rum Sauce:
1/2 Tbsp. Butter
1 Tsp. Flour
1 C. Apple Cider
1 1/2 Tbsp. Spiced Rum
1 1/2 Tsp. Cinnamon
1 Tbsp. Brown Sugar
Melt butter in a sauce pan on medium high heat. Add flour and mix thoroughly. Add cider and rum and increase heat to high, bringing to a boil. Add cinnamon and brown sugar and mix until completely dissolved. Let continue to boil until mixture is reduced by about half.
For the Scallops:
6 Jumbo Scallops
A pinch of Nutmeg
1/2 Tsp Ginger
1/2 Tsp Brown Sugar
Sea Salt
1/2 Tbsp. Butter
Pat scallops dry. Mix together nutmeg, ginger, and brown sugar. Sprinkle over both sides of scallops. Sprinkle Sea salt on the top of the scallops. Melt butter in saute pan over medium heat. Place scallops in pan and cook until golden brown on each side, about 5-7 minutes.
I chose to serve these with chopped pears, onions and carrots that were simmered in apple cider, butter and a touch of cinnamon for about 15 minutes.
1/2 Tbsp. Butter
1 Tsp. Flour
1 C. Apple Cider
1 1/2 Tbsp. Spiced Rum
1 1/2 Tsp. Cinnamon
1 Tbsp. Brown Sugar
Melt butter in a sauce pan on medium high heat. Add flour and mix thoroughly. Add cider and rum and increase heat to high, bringing to a boil. Add cinnamon and brown sugar and mix until completely dissolved. Let continue to boil until mixture is reduced by about half.
For the Scallops:
6 Jumbo Scallops
A pinch of Nutmeg
1/2 Tsp Ginger
1/2 Tsp Brown Sugar
Sea Salt
1/2 Tbsp. Butter
Pat scallops dry. Mix together nutmeg, ginger, and brown sugar. Sprinkle over both sides of scallops. Sprinkle Sea salt on the top of the scallops. Melt butter in saute pan over medium heat. Place scallops in pan and cook until golden brown on each side, about 5-7 minutes.
I chose to serve these with chopped pears, onions and carrots that were simmered in apple cider, butter and a touch of cinnamon for about 15 minutes.
