Bay Scallops Braised In Apple Cider
serves 4
Don't let that leftover gravy go to waste -- use all the meaty richness to braise some scallops.
This recipe is part of Andrew Schloss's Sunday Dinners.
2 leeks, white parts only, thinly sliced
1 tablespoon butter
1 1/2 pounds bay scallops
1 cup white wine
1 cup apple cider gravy or 3/4 cup other gravy mixed with 1/4 cup apple cider
1 tablespoon apple cider vinegar
1/4 cup sour cream or yogurt
prep: 5 minutes
total: 20 minutes
nonstick skillet
1. Sauté the leeks in the butter in a large nonstick skillet over medium-high heat until softened. Add the scallops and cook until they begin to lose their raw look, about 1 to 2 minutes. Season with salt and pepper. Add the white wine and simmer until the scallops are just firm, about 30 seconds. Remove the scallops with a slotted spoon and set aside.
2. Add the reserved gravy and the vinegar and cook over high heat until lightly thickened, about 2 minutes. Return the scallops to the pan and heat through. Remove from the heat and stir in the sour cream or yogurt.
