Pan-Seared Sea Scallops with Cider Sauce

1. 1

   Cook bacon in large nonstick skillet over medium-high heat until crisp.

2. 2

   Using tongs, transfer to paper towels and drain.

3. 3

   Crumble bacon.

4. 4

   Pour off all but 2 teaspoons bacon drippings from skillet.

5. 5

   Whisk apple cider and cornstarch in small bowl to blend well.

6. 6

   Sprinkle scallops with thyme salt and pepper.

7. 7

   Heat bacon drippings in skillet over high heat.

8. 8

   Add scallops and cook until golden brown and almost cooked through, about 2 minutes per side.

9. 9

   Transfer to plate.

10. 10

    Add cider mixture to skillet and bring to boil, whisking constantly.

11. 11

    Boil until thickened to sauce consistency, whisking occasionally, about 1 minute.

12. 12

    Season to taste with salt and pepper.

13. 13

    Stir in lemon juice.

14. 14

    Return scallops to skillet and toss until just opaque in center, about 1 minute.

15. 15

    Transfer scallops to plates.

16. 16

    Sprinkle bacon over.

* Per serving · 4 servings · Values may vary.

No additional tips available.