CIDER GLAZED SCALLOPS ON APPLE SLAW

Apple Slaw: Cut apples and celery into julienne (matchstick) strips. Combine in bowl along with parsley and dates. Whisk vinegar with oil, salt and pepper. Toss with slaw; set aside.

Blot scallops dry on paper towels and season with salt and pepper. Melt 1 tbsp of the butter in large nonstick skillet set over medium heat; add half of the scallops in a single layer and spaced apart. Cook for 2 to 3 minutes per side or until seared but still a hint of opaqueness remains in the centre. Transfer to plate and repeat with an additional 1 tbsp butter and remaining scallops.

Add cider to any liquids left in skillet and return to heat. Simmer cider for 8 minutes or until the fluid covers about three-quarters of the bottom of the pan. Add remaining 1 tbsp butter and swirl to combine. Reduce heat to low; return scallops to skillet and gently coat with glaze.

Portion salad onto individual plates or arrange on large platter. Top with scallops and drizzle with any remaining glaze in skillet.