In a large skillet, bring the cider to a boil over medium-high heat. Boil for 6 to 8 minutes, or until reduced to about 3 tablespoons. Pour into a bowl and set aside.

In another large skillet, melt 2 tablespoons of the butter over medium heat. Season the scallops with the salt and pepper. Cook the scallops until lightly browned on the outside and opaque thorough, about 2 minutes each side (do not overcook). Remove from the pan and keep warm.

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

To serve, put the scallops in a serving dish and spoon on the sauce. Garnish with the remaining julienned apple.

Wildwood p46

Cory Schreiber