Gather all ingredients before starting recipe.
Mix 1/2 cup apple cider, juice of a small lemon, 1 whole Granny Smith apple cut into 1/4" dice and water in a small bowl. Set aside until ready to make pan sauce.
Dry 6 dry sea scallops with a paper towel and season with kosher salt and freshly ground black pepper.
Heat 1 tbsp olive 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.
Remove seared scallops to a plate and tent to keep warm.
Add 1 tbsp unsalted 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.
Divide scallops between 2 plates, spoon the apple mixture and sauce over the scallops, sprinkle scallops with lemon zest and serve,
