Seared Scallops with Montmorency Sheffield Cider and Cameo Apple
Chef Addison, Cameo Heights Mansion
3 large scallops
1 t. fresh thyme leaves, and thyme sprig
3 T. butter
1 Cameo apple
1 c. Sheffield Cherry Cider
Kosher salt and fresh ground pepper
-Heat a sauce pan on high heat. Pour cider in sauce pan, it should bubble immediately. Reduce down to half and add thyme leaves and 1 T. butter. Swirl pan and continue to reduce until it reaches a thickened consistency and equals about ¼ cup.
-Make matchsticks of peeled, cored Cameo apple.
-Heat stainless steel pan on medium high. Add 2 T. butter and quickly pan sear the scallops.
-Toss the apple sticks into the hot sauce, add salt and pepper to taste and then pour onto the middle of a serving plate with the matchsticks in the middle. Arrange the scallops around and garnish with a sprig of fresh thyme.