Scallops with Apple Pan Sauce

Ingredients for Scallops with Apple Pan Sauce

• 2 Granny Smith apples

• 2 tablespoons fresh lemon juice

• 2 tablespoons olive oil

• 12 large sea scallops (about 450g ), 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

How to make Scallops with Apple Pan Sauce

Core 1 apple; cut into 1" cubes. Place in a blender with lemon juice and 60ml 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.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.