Margaret Johnson's The Irish Spirit is a cookbook that I really enjoy reading. When I first read the recipe for the Cider-Glazed Scallops, I was intrigued. The glaze sounded like an interesting combination: apples, cider, sage.... I knew it would be something that we would find delicious. Needless to say, since I kept being drawn back to that page, I had to make the scallops. In addition to a wonderful sounding glaze, the scallops were served over Irish Apple-Potato Cakes. What could be more tasty? It was a go!!!
adapted from The Irish Spirit
Yield: 4 servings
1 cup Magners Irish Cider
1/2 cup dry white wine
1 pound sea scallops, rinsed and patted dry
Kosher salt and freshly ground pepper
6-8 Tbsp unsalted Kerrygold Irish butter
1/4 cup minced fresh sage
2 Tbsp fresh squeezed lemon juice
1 small Granny Smith apple, unpeeled, cored, sliced and cut into 1/4-inch pieces
Irish Apple-Potato Cakes for serving, see below
Bring the cider and the wine to a boil in a small saucepan. Stir the mixture frequently for about 10-12 minutes or until it is reduced to about 1/4 cup. Set aside.
Season the scallops with salt and pepper. In a large skillet, melt 2-3 tablespoons of butter over medium-high heat. When the butter starts to brown, add the scallops and cook for 2 minutes on each side or until nicely browned. Remove the scallops from the heat and transfer them to warm serving plates. Cover them to keep them warm.
In the same skillet, melt 4 tablespoons butter over medium heat. Stir in the cider mixture, sage, and lemon juice. Bring the mixture to a boil. Add the apples. Cook until the sauce thickens slightly and the apple pieces are slightly tender. Taste the sauce and adjust the seasoning with salt and pepper, as needed. Uncover the scallops and spoon the sauce over the top.
Serve the scallops with Irish Apple-Potato Cakes.
Irish Apple-Potato Cakes
adapted from The Irish Spirit
1 pound baking potatoes, peeled, quartered
2 Granny Smith apples peeled, cored and thinly sliced
2 Tbsp water
4 Tbsp Kerrygold Irish butter, unsalted
1/4 cup minced fresh flat-leaf parsley
1 Tbsp all-purpose flour
Salt and freshly ground pepper
2 Tbsp canola oil
Cook the potatoes in unsalted water until tender. Drain and mash. In a medium saucepan combine the apples and water. Cook over medium heat until the apples begin to break up and are pulpy. Drain. Stir the apples into the potatoes. Then add 2 tablespoons butter, parsley, and flour. Mix well. Taste and adjust the seasoning with salt and pepper. With floured hands, form the apple-potato mixture into 8 flat cakes.
Heat the oil and the remaining 2 tablespoons of butter in a large skillet over medium heat. Fry the potato cakes for 2 to 3 minutes on each side or until browned and crisp.
I love this cookbook! Every dish that I have prepared has been delicious. It may be the one that you need to add it to your cookbook collection. I am so happy that my daughter gave it to me...a number of years ago. There is so much to appreciate inside!