Seared Scallops With Apple Cider Glaze
September 18th, 2025A Scallops Dish to Celebrate Special Gatherings
At the edge of autumn, when apples crowd the markets and the air turns cool, we look for ways to bring that crisp sweetness to the table. This dish balances the richness of scallops with the brightness of apple cider and the deep flavor of slow-cooked onions. It’s a celebratory and generous plate — impressive and perfect for a Thanksgiving gathering. It’s a great option to serve with crusty bread or roasted vegetables on the side.
This particular recipe is portioned perfectly to prepare an entire 20 oz. pack of Weathervane Scallops. If you like, you can halve the amount of scallops you’re cooking, but make the full amount of apple cider glaze and refrigerate whatever you don’t use for up to a week, storing in a covered container. Use it to glaze your next batch of scallops, or even fall vegetables like carrots or Brussels sprouts.
About the chef: Chef Mandy Dixon is a James Beard nominee and chef/owner of Tutka Bay Lodge in Kachemak Bay. She is a lifelong Alaskan whose cuisine celebrates the vibrant possibility of harvests from the land and sea.
Seared Scallops With Apple Cider Glaze
By Wild Alaskan Company
Prep time
15 minutes
Cook Time
55 minutes
Total time
70 minutes
Yield
8 servings
Ingredients
- 1 (20 oz.) pack weathervane scallops
- 4 tablespoons butter, divided
- 2 small yellow onions, quartered and thinly sliced
- 1 pound tart apples (2–3 medium, such as Granny Smith), peeled, cored, and cut into small pieces
- 1 cup brown sugar
- ⅓ cup apple cider vinegar, plus 2 tablespoons, divided
- 1 cup apple cider
- ¼ cup minced fresh sage leaves
- 1 tablespoon fresh lemon juice
- ½ teaspoon salt, plus more to taste
- 1 teaspoon Dijon mustard
- Freshly ground black pepper, to taste
Instructions
1. In a medium heavy pot over low heat, melt 2 tablespoons of the butter. Add the sliced onions and cook slowly, stirring occasionally, until they turn deeply golden and caramelized. This may take 15-20 minutes; adjust the heat as necessary to prevent burning.
2. Pour in 2 tablespoons of the apple cider vinegar and stir, scraping up any browned onion bits from the pan. Let it simmer for a minute. Then, add the diced apples, brown sugar, the remaining ⅓ cup of apple cider vinegar, the apple cider, and the minced fresh sage. Stir well and bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to maintain a gentle simmer. Cook uncovered for about 20 minutes, stirring often, until the apples soften and the flavors deepen.
3. Stir in the fresh lemon juice, the ½ teaspoon salt, and the Dijon mustard. Increase the heat slightly to a brisk simmer and cook for about 5 more minutes, stirring frequently, until the mixture thickens and becomes glossy (it should have a chutney-like consistency). Remove the pot from the heat. Taste and add more salt if needed. Cover to keep warm.
4. Pat the scallops very dry with paper towels. Season them on both sides with a little salt and freshly ground black pepper.
5. In a clean large skillet, melt the remaining 2 tablespoons of butter over medium heat. Cook the butter until it just begins to brown and has a nutty aroma. Add the seasoned scallops to the hot butter in a single layer (work in batches if necessary to avoid crowding). Sear the scallops for about 1½ minutes per side, until a golden-brown crust forms on each side and the scallops are just opaque in the center. Remove from the heat immediately.
6. Transfer the seared scallops to serving plates. Spoon the warm apple cider-onion mixture generously over each portion of scallops. Serve immediately.
Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food-borne illness, especially if you have a certain medical condition. The FDA recommends an internal temperature of 145°F for cooked fish.
