Drain cooking juices into a saucepan and boil down rapidly until almost syrupy.

Remove scallops, discard bay leaf, and rapidly boil down liquid until almost syrupy.

The water was warm, and thick, dense, almost syrupy.

Meanwhile, degrease the braising juices, mash the vegetables into them, and boil down rapidly until almost syrupy.

Quickly add the cider marinade to your pan and reduce until almost syrupy, now add the cream and blend.