This recipe is OUTSTANDING! I was somewhat skeptical about combining apples and scallops, but wow, this is just perfect. I served it as a main course but you could just as easily serve it as an appetizer.

  • Course Dinner, Scallops
  • Cuisine French
  • Keyword 15 Minute Meal, Cooking for one, Delicious, Easypeasy for One, Fast, For Foodies
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  • Course Dinner, Scallops
  • Cuisine French
  • Keyword 15 Minute Meal, Cooking for one, Delicious, Easypeasy for One, Fast, For Foodies
Print Recipe
Votes: 0
Rating: 0
You:
Rate this recipe!
Servings Prep Time
2 people 5 minutes
Cook Time Passive Time Total Time
10 minutes 15 minutes
Servings Prep Time
2 people 5 minutes
Cook Time Passive Time Total Time
10 minutes 15 minutes
Degree of Difficulty
Easy
Ingredients
  • 6 dry sea scallops
  • kosher salt and freshly ground black pepper to taste
  • 1 tbspn unsalted butter
  • 1 tbspn olive oil
Pan Sauce
  • 1 whole Granny Smith apple cut into 1/4" dice
  • 1/2 cup apple cider
  • 2 tbspn water
  • 1 lemon zest and juice
  • 1 tbspn unsalted butter
Garnish
  • lemon zest
Servings: people
Units:
Instructions
  1. Gather all ingredients before starting recipe.
  2. Mix apple cider, juice of a small lemon, the diced apples and water in a small bowl. Set aside until ready to make pan sauce.
  3. Dry the scallops with a paper towel and season with salt and pepper.
  4. Heat oil in a medium skillet over medium high heat for 1-2 minutes, and when the oil is shimmering, add scallops. Sear scallops, 2 minutes per side.
  5. Remove seared scallops to a plate and tent to keep warm.
  6. Add 1 tablespoons of butter to the scallop pan, scraping up all the brown bits from the bottom of the pan. Add reserved apple mixture and cook, stirring often, until the juice has thickened and the apple pieces are tender, but still hold their shape.
  7. Divide scallops between 2 plates, spoon the apple mixture and sauce over the scallops, sprinkle scallops with lemon zest and serve,

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