Butter-Basted Scallops with Apple Cider Brown Butter

Preparation

1. Pour the cider into a small saucepan, add the bay leaf, and place over medium heat. Reduce the cider to ½ cup, about 10 minutes. Remove from the heat, discard the bay leaf, and reserve the liquid.
2. Place the scallops on a plate, season with salt, and let them rest for 10–15 minutes. Pat dry with paper towels. Melt 1 tbsp. of the butter in a large sauté pan over high heat. Place the scallops in the pan and cook, undisturbed, for 3–4 minutes, until deeply colored. Flip the scallops and add the remaining 3 tbsp. butter, the garlic, and thyme to the pan. Tilt the pan toward you and use a large soup spoon to baste the scallops with butter. Cook this way for about 1 minute. Remove the scallops from the pan to a serving platter. Turn the heat down to medium and add the cider reduction and mustard. Bring to a simmer and whisk to emulsify with the butter. Remove from the heat and add the chives and chile flakes. Spoon the sauce over the scallops and serve.

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Excerpted from the book The Blue Food Cookbook, provided courtesy of William Morrow, an imprint of HarperCollins Publishers. Copyright © 2025 by Fed By Blue. Reprinted by permission.