Seared Scallops with Apples
The Seared Scallops with Apples recipe offers a delightful blend of sweet and savory flavors. The wild-caught jumbo dry sea scallops are perfectly seared, providing a delicate, buttery texture and a rich, seafood flavor. The apples, both puréed and diced, add a refreshing and slightly tart element, harmonizing beautifully with the natural sweetness of the scallops. The combination of butter, lemon juice, and apple creates a luscious sauce that complements the scallops, resulting in a sophisticated and balanced dish with a touch of fruitiness.
1 lb Wild-Caught Jumbo Dry Sea Scallops
2 Granny Smith Apples
2 tbsp Fresh Lemon Juice
2 tbsp Olive Oil
Salt and Freshly Ground Pepper
1 tbsp Unsalted Butter
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.