Seared Scallops with Apples
Category
Seafood
Servings
4
Cook Time
40 minutes
Experience Seared Scallops with Apples, a delightful blend of sweet and savory flavors. Perfectly seared wild-caught jumbo dry sea scallops offer a delicate, buttery texture and rich seafood flavor. Apples, both puréed and diced, add refreshing tartness, harmonizing with scallops' natural sweetness. Butter, lemon juice, and apple create a luscious sauce for a sophisticated, balanced dish with a fruity touch.
Rastelli’s
Ingredients
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1 lb Wild-Caught Jumbo Dry Sea Scallops
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2 Granny Smith Apples
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2 tbsp Fresh Lemon Juice
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2 tbsp Olive Oil
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Salt and Freshly Ground Pepper
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1 tbsp Unsalted Butter
Directions
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.