Preparation time: 5 minutes if the scallops have been opened
Cooking time: 15 minutes

Serve the scallops with potatoes browned in butter... and cider of course!

1. sauté the chopped shallots in hot butter; 
2. add the scallops and cook for 2 minutes, shaking the skillet constantly; 
3. add the cider, thyme leaves, salt and pepper and cook 3 minutes longer; 
4. remove the scallops and set aside; reduce the cooking juice by half over high heat; add the cream and let thicken; correct the seasoning and serve immediately.