Scallops With Apple Pan Sauce
These seared scallops are served with a luxurious apple and lemon sauce, creating a perfect balance of flavors. The sweetness of the apple and the tanginess of the lemon beautifully complement the succulent scallops, making this dish a delightful treat for your taste buds. Top it off with fresh sprouts for a pop of freshness and crunch. This recipe is sure to impress your guests and elevate your dinner table.
— Constant Cookbook
Ingredients
- 2 Granny Smith apples
- 2 fresh lemon juice
- 2 olive oil
- 12 large sea scallops (about 1 pound), side muscle removed
- Kosher salt, freshly ground pepper
- 1 unsalted butter
- 1/4 hearty sprouts (such as daikon or sunflower) or pea shoots
Instructions
- Core 1 apple; cut into 1-inch 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-inch 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.
Yield
4 servings
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