Apple Reduction over Seared Scallops

Skill level: Medium

These seared scallops are paired with a smooth apple reduction that brings a subtle sweetness to balance the savory, golden crust. As the scallops cook, they develop a crisp exterior with a tender center, while the applesauce reduces to a light glaze that coats each bite. Simple to prepare and quick to cook, this recipe works well for a composed dinner or for a seafood dish with a different flavor profile.

Ingredients  

• 1 pound fresh sea scallops
• 4 Autumn Glory apples
• 1 lemon juiced
• Olive oil
• 2 tablespoons butter, more as needed
• 1 tablespoon light brown sugar
• Salt and pepper to taste
• Optional: sprouts/micro-greens for garnish

Directions

1. Pat scallops dry with paper towels, and remove side muscles. The side muscle is a little tag of muscle tissue on the side of the scallop. You can feel it when you touch them. To remove it, just pinch it with your fingers, gently pull it off, and discard it. Then season the scallops with salt and pepper and set aside.
2. Next, peel and core all the apples. Discard core/seeds. Then, with only 2 of your cored apples, cut them into smaller pieces and place them in a high-powered blender.
3. Add fresh-squeezed lemon juice and ¼ cup of water to your blender. Blend/pulse until smooth. *If the mixture is still thick, add more water, a tablespoon at a time.
4. Dice the remaining 2 apples: cutting them into smaller, uniform pieces as shown. Set aside.
5. Strain blended apple liquid through a fine sieve into a medium-sized bowl. If you don't have a sieve, you could use a cheesecloth, a nut milk bag, etc. Add diced apples to the mixture and set aside.
6. Next, heat a few drizzles of olive oil in a large pan (cast iron works best for this) over medium heat, adding the scallops in batches and cooking until they form a golden-brown crust, as shown. (Approx. 3 min. per side.)
7. Once golden on both sides and cooked through, carefully transfer the scallops to a large plate, placing an inverted bowl over the plate to keep them warm. Repeat until all scallops are cooked.
8. Once done, add butter to the pan, scraping up any browned bits, etc. Add the apple mixture with diced apples to the pan, along with the brown sugar. Cook over medium heat until the mixture begins to thicken slightly. Stir often until the sauce has reached the desired drizzly consistency and the apples are soft.
9. Remove the pan from the heat, then add the scallops back to the pan and pour some of the apple reduction over the top to coat.
10. To serve: plate scallops, then spoon additional reduction over top and season with salt and pepper. Optional: garnish with sprouts.
11. Enjoy!