It’s Happy Hour! Relax at the end of the day with nibbles, noshes, and sips to make you smile
Signature Dishes: Ember Wood Fired Grill

The Ciderhouse Cookbook authors write, The combination of cider syrup and scallops might seem like gilding the lily to seafood purists, but this is a peerless dish. We were first introduced to cider-glazed scallops at a gorgeous restaurant up the road called the Blue Heron, in Sunderland, Massachusetts. Tucked into a bed of flavorful Le Puy lentils, the whole ensemble was truly sublime, and we are now evangelists for the cause.

Adapted from Ciderhouse Cookbook by Jonathan Carr, Nicole Blum, and Andrea Blum. Photo courtesy of Colin Price Photography.

CiderhouseCookbook cover

Makes 2 servings

2 tablespoons extra-virgin olive oil, plus more as needed
16 large scallops (about 1 pound)
1 small shallot, minced
¼ cup dry hard cider
2 tablespoons cider syrup
¼ teaspoon salt
2 tablespoons chopped scallion, for garnish

1. Coat a large skillet with the oil and heat over medium heat. Place the scallops in the hot pan and brown on one side, about 2 minutes. Flip and brown on the other side, about 2 minutes. Remove the scallops from the pan to a plate.
2. Add a bit more oil to the pan if it is dry. Add the shallots and cook over medium heat until they become translucent, about 1 minute.
3. Add the cider to the saucepan and cook it for about 1 minute. Add the syrup and salt, whisking to combine, then put the scallops back in the pan, flipping them to coat both sides evenly. Cook until the glaze begins to darken, about 1 minute. The glaze will caramelize quickly, so don’t walk away from the pan.
4. To serve, divide the scallops between two plates and pour any extra glaze from the pan over the top. Garnish with the scallions.