Scallops with Apple Pan Sauce

By jargrr

Ingredients

• 2 Granny Smith apples
• 2 tablespoons fresh lemon juice
• 2 tablespoons olive oil
• 12 large sea scallops (about 1 pound), side muscle removed
• Kosher salt, freshly ground pepper
• 1 tablespoon unsalted butter
• 1/4 cup hearty sprouts (such as daikon or sunflower) or pea shoots

Details

Servings 4
Preparation time 20mins
Cooking time 20mins
Adapted from epicurious.com

Preparation

Step 1

Core 1 apple; cut into 1" cubes. Place in
a blender with lemon juice and 1/4 cup water;
purée until smooth. Strain juice through a
fine-mesh sieve into a small bowl. Peel,
core, and cut remaining apple into 1/4" cubes.
Add to bowl. Set aside.

Heat oil in a large skillet over medium-high
heat. Season scallops with salt and
pepper. Working in batches, cook scallops
until golden brown and just cooked through,
about 2 minutes per side. Transfer to a plate;
tent with foil to keep warm.

Add butter to skillet. Cook, scraping up
browned bits from bottom of pan. Add
reserved apple mixture and cook, stirring
often, until juice is thickened and apple
pieces are tender, about 4 minutes. Spoon
over scallops; top with sprouts and season
with salt and pepper.