Pan-Seared Scallops with Apple Cider Brown Butter and Brussels Sprouts Apple Slaw

This dinner is a great celebration of fall fruits and vegetables. Featured in The New Greenmarket Cookbook, this recipe is from Union Square Cafe, which is one of my favorite restaurants in New York. Sadly, Danny Meyer’s first restaurant is slated to close at the end of 2014, but fortunately we have recipes such as this one to keep us going…

This recipe serves four as an appetizer, and two as a main dish.
Scallops w Brussels sprouts and apple slaw


1 small to medium-sized cored Honeycrisp apple
7 large Brussels sprouts
1 TB. fresh squeezed lemon juice (about 1/2 lemon)
1 ts. apple cider vinegar
salt and pepper
2 TB. olive oil

Using a mandolin or sharp knife, shave or finely-slice the apple into short matchsticks. Shave or thinly sliced the Brussels sprouts and toss with the apples in a bowl. Dress with lemon juice, apple cider vinegar, salt, pepper, and olive oil, and toss to coat. Set aside.


16 large scallops, abductor muscles removed
salt and pepper
2 TB. vegetable oil
5 TB. unsalted butter
6 torn sage leaves
1 TB. fresh squeezed lemon juice (about 1/2 lemon)
6 TB. apple cider

Pat the scallops very dry with a paper towel. Season both sides of each scallop with salt and pepper. Heat the vegetable oil in a 10-inch saute pan over medium-high heat, until wavy but not smoking. Remove the pan from the heat to add the scallops, then return to medium-low heat. Cook until the scallops are nicely browned on one side, 1 to 2 minutes. Turn the scallops over and cook the other side for another minute – they might not be as brown as the first side, but that’s okay. Transfer to a plate, dark side up.

Pour out the oil or blot the pan with a paper towel. Add the butter and return the pan to medium heat. When the butter is bubbly and golden brown, remove from heat and add the sage leaves to sizzle. Then add the lemon juice, apple cider, and pinch of salt. Swirl all ingredients together and return the pan to the heat, bringing to a full boil while scraping the browned bits off the bottom. Once the liquid boils, reduce heat to low and add the scallops, dark side up, and any juices that may have gathered on their plate. Lightly simmer until the sauce is smooth and thickened, swirling occasionally to keep combined, about 1 minute.

Place the scallops on individual plates with a couple of spoonfuls of apple cider-brown butter over each. Add a bundle the slaw to each and serve.