Apple Cider Brined Scallops: A Gourmet Delight

Here at Champlain Orchards, we always think outside the box & challenge ourselves to bring you innovative culinary delights that celebrate the rich flavors of our harvests. 

Today, we're super excited to present a unique creation: Apple Cider Brined Scallops with Sage-Infused Brown Butter. This dish harmoniously blends the sweetness of our freshly pressed apple cider with the delicate taste of sea scallops, resulting in a meal that's both elegant and flavorful.

What is Apple Cider Brine?

Brining is a time-honored technique that involves soaking food in a saltwater solution to enhance its flavor and moisture. 

When we add apple cider to the brine, we introduce natural sugars and acidity, which not only tenderize the scallops but also infuse them with a subtle apple essence. This method guarantee that the scallops remain juicy and flavorful throughout the cooking process.

Recipe: Apple Cider Brined Scallops with Sage-Infused Brown Butter

Ingredients:

• 12 large sea scallops

• 1 cup Champlain Orchards apple cider

• 2 tablespoons sea salt

• 1 teaspoon pure maple syrup

• 4 tablespoons unsalted butter

• 6 fresh sage leaves

• Freshly ground black pepper, to taste

• 1 tablespoon olive oil

• Lemon wedges, for serving

Instructions:

1. Prepare the Brine: In a bowl, combine the apple cider, sea salt, and maple syrup. Stir until the salt dissolves completely.

2. Brine the Scallops: Gently place the scallops in the brine, ensuring they are fully submerged. Cover the bowl and refrigerate for 30 minutes. This allows the scallops to absorb the flavors and enhances their tenderness.

3. Sear the Scallops: Remove the scallops from the brine and pat them dry with paper towels to ensure a good sear. Season lightly with freshly ground black pepper. In a skillet, heat the olive oil over medium-high heat. Once the oil is shimmering, add the scallops. Sear for 2-3 minutes on each side until they develop a golden-brown crust and are opaque in the center. Avoid overcrowding the pan to achieve a proper sear.

4. Prepare the Sage-Infused Brown Butter: In a separate saucepan, melt the unsalted butter over medium heat. Add the fresh sage leaves. Continue cooking until the butter turns a golden brown color and emits a nutty aroma, and the sage leaves become crispy. This process should take about 5 minutes. Be vigilant to prevent the butter from burning.

5. Serve: Arrange the seared scallops on a serving platter or individual plates. Drizzle the sage-infused brown butter over the top, ensuring each scallop gets a touch of the sauce. Garnish with the crispy sage leaves. Serve immediately with lemon wedges on the side for a touch of brightness.

Why Try This Dish:

The apple cider brine imparts a gentle sweetness to the scallops, complementing their natural flavor without overpowering it. The sage-infused brown butter adds depth and a hint of earthiness, while the crispy sage provides a delightful texture contrast. This combination creates a balanced and sophisticated dish that's perfect for special occasions or a gourmet weeknight dinner.

Serving Suggestions

Pair this dish with a light arugula and fennel salad dressed with a citrus vinaigrette to complement the scallops' sweetness. A side of roasted seasonal vegetables or a creamy risotto would also make excellent accompaniments. And, of course, don’t forget to enjoy it with our Premium Hard Ciders, a perfect match to enhance the flavors of this dish! 🍎✨

P.S. Feel free to save or share this recipe card 🌹 or contact us for the Original Picture, we’re more than happy to send it to you ❤️

Our Recommendations for the Perfect Apple Cider Brined Scallops

1- What to Do

• Dry Thoroughly: Pat the scallops completely dry after brining to ensure they sear properly. Moisture can prevent the golden crust.

• Use a Hot Pan: Make sure the skillet is hot before adding the scallops. A sizzling pan ensures a beautiful sear and locks in flavor.

• Mind the Butter: When making sage-infused brown butter, keep an eye on it. The butter should turn golden brown, not black. Stir frequently to prevent burning.

2- What Not to Do

• Don't Overcook: Overcooked scallops become rubbery. Remove them from the skillet as soon as the center turns opaque.

• Avoid Overcrowding: Cooking too many scallops at once can lower the pan’s temperature, leading to steaming instead of searing. Cook in batches if needed.

• Skip Over-Brining: Don’t brine the scallops for more than 30 minutes. Extended brining can overpower their delicate natural flavor.

These tips will hopefully help you create a perfectly tender, flavorful, and unforgettable dish 🍴

Final Thoughts

At Champlain Orchards, we're passionate about exploring new culinary horizons and sharing our creations with you. This Apple Cider Brined Scallops with Sage-Infused Brown Butter is not only a testament to the versatility of our apple cider but also a special creation inspired by the heart of our Cider Garden. 

If you're nearby, we warmly invite you to visit us, soak in the beauty of our orchards, and even pick your own fresh produce. There's something magical about connecting with the land that nurtures such flavors, and we'd be delighted to share that experience with you. 🌿🍎✨

Happy cooking Everybody!