In Moonlight In Vermont, Derek prepares scallops with pure maple syrup in a cooking demonstration at the MapleFaire. You don’t have to be a professional chef like Derek to make this New England-inspired entrée…it’s as easy as it is impressive.

Maple Glazed Sea Scallops

Yield: 4 servings
Prep Time: 15 minutes
Cook Time: 5 minutes
Total Time: 20 minutes

Cider Vinaigrette:
1½ cups apple cider
¼ cup cider vinegar
2 tbsp. shallots, minced
1 tsp. country Dijon mustard
2 tbsp. extra virgin olive oil

Maple Glazed Scallops: 16 large sea scallops (dry pack recommended)
2 tbsp. extra-virgin olive oil
as needed, kosher salt and black pepper
2 tbsp. butter
3 tbsp. best quality maple syrup (such as Vermont maple syrup)

6 cups loosely packed baby greens

1. To prepare cider vinaigrette: simmer apple cider in a small nonstick saucepan until liquid is reduced to ¼ cup. Cool.
2. Combine reduced apple cider syrup, cider vinegar, shallots, Dijon mustard and olive oil in small bowl and whisk to blend. Reserve.
3. To prepare scallops: remove the tough abductor muscle from the side of each scallop. Dry scallops thoroughly (any moisture will cause scallops to steam rather than brown).
4. Heat a large skillet over medium-high heat for 1 minute, add olive oil and heat until oil is shimmering and starting to smoke. Season scallops with salt and pepper; gently add to hot skillet and sear undisturbed over high heat for 1½ to 2 minutes on each side, or until scallops form a golden-brown crust on each side (do not overcook). Transfer scallops to a plate.
5. Add butter and maple syrup to hot skillet and heat until butter is foaming and maple syrup is bubbly. Return scallops to skillet and heat briefly over medium-high heat to infuse flavors.
6. To serve: toss salad greens with vinaigrette; arrange on a serving platter or individual plates. Arrange scallops over greens; spoon pan sauce over scallops, if desired.