La Cocotte Verte

Scallops’ delicately sweet taste pairs brilliantly with fragrant French cider, particularly when said cider is reduced to a luscious glaze that clings to each bite. The scallops are placed atop a bed of spinach studded with crisp bacon and sauteed mushrooms, then generously napped with the unctuous sauce.

A very easy recipe for a very elegant entrée. Vary it by using lump crabmeat, lightly sauteed shrimp, or other seafood instead of scallops.