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Supper: Pan-seared Scallops in Apple Wine Cream Sauce


Sweet and rich, these delicate bites offer the perfect start to your meal.

Serves 6

Recipe courtesy of chef Stefan Mueller, Delta by Marriott Beausejour, Moncton, N.B.


  • ½ lb large scallops
  • 2 Tbsp olive oil
  • ¼ cup butter
  • ¼ cup white onions, finely diced
  • 1/3 cup apple wine
  • 3 cups heavy cream
  • ½ cup fish stock (or 1 fish bouillon cube mixed in ½ cup water)
  • Salt and pepper to taste


  1. Pat scallops dry and season with salt and pepper.
  • In medium frying pan over medium heat, add 1 Tbsp olive oil and scallops. Cook 2 minutes on each side, adding remaining oil if necessary. Remove from pan.
  • Melt butter in same pan until slightly brown. Add onions and sauté 2 minutes, until translucent.
  • Add white wine and simmer until liquid reduces by 1/5.
  • Add cream and fish stock. Reduce to ¼ of original volume or desired consistency.
  • Season to taste with salt and pepper. Serve over scallops.
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