Scallops with Apple Pan Sauce
Perfectly seared sea scallops served with a sweet-tart apple pan sauce made from Granny Smith apples and finished with fresh sprouts. This elegant dish combines the delicate flavor of scallops with the bright acidity of apples and lemon.
Ingredients
- •2 whole Granny Smith apples
- •2 tablespoons fresh lemon juice
- •2 tablespoons olive oil
- •12 pieces large sea scallops (about 1 pound), side muscle removed
- •1 to taste Kosher salt, freshly ground pepper
- •1 tablespoon unsalted butter
- •¼ cup hearty sprouts (such as daikon or sunflower) or pea shoots
Cooking Instructions
- 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.
10 min
- 2.
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.
8 min
- 3.
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.
6 min
