Scallops With Apple Pan Sauce

“Granny Smith apples are perfect for this dish. They complement
the rich scallops with their sweet-tart juice and hold their shape
when cooked.”
Serving: Makes 4 servings | Prep: 20m
• 2 Granny Smith apples
• 2 tbsps. fresh lemon juice
• 2 tbsps. olive oil
• 12 large sea scallops (about 1 lb.), side muscle removed
• Kosher salt, freshly ground pepper
• 1 tbsp. unsalted butter
• 1/4 cup hearty sprouts (such as daikon or sunflower) or pea shoots
• Preparation: Core an apple; sliced into 1 “cubes. Put into a blender together
with lemon juice and a quarter cup of water; purée until smooth. Strain the
juice through a fine-mesh sieve into a small bowl. Peel, remove cores, and
cut the rest of apple into 1/4” cubes. Put into bowl. Put aside.
• In a large skillet, heat oil on medium-high heat. Use pepper and salt to
season scallops. Cook scallops in batches, about 2 minutes on each side until
golden brown and just heated through. Move the scallops to a plate; tent with
foil to keep warm.
• Put butter into skillet. Cook while scraping up browned bits from the
bottom of the pan. Pour in the reserved apple mixture and cook while stirring
frequently for about 4 minutes, until the juice gets thickened and the apple
pieces get tender. Pour over scallops; add sprouts on top and use pepper and
salt to season.