Skip to main content
Epicurious

Scallops with Apple Pan Sauce

4.6

(10)

Panseared scallops topped with buttery sauce and cubes of apple on a plate.
Scallops with Apple Pan SauceCraig Cutler

Granny Smith apples are ideal for this dish: Their sweet-tart juice complements the rich scallops, and they keep their shape when cooked.

Recipe information

  • Total Time

    20 minutes

  • Yield

    Makes 4 servings

Ingredients

2 Granny Smith apples
2 tablespoons fresh lemon juice
2 tablespoons olive oil
12 large sea scallops (about 1 pound), side muscle removed
Kosher salt, freshly ground pepper
1 tablespoon unsalted butter
1/4 cup hearty sprouts (such as daikon or sunflower) or pea shoots

Preparation

  1. Step 1

    Core 1 apple; cut into 1" 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" cubes. Add to bowl. Set aside.

    Step 2

    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.

    Step 3

    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.

Nutrition Per Serving

Per serving: 240 calories
11 g fat
2 g fiber
#### Nutritional analysis provided by Bon Appétit
TagsScallopShellfishSeafoodAppleFruitLemonCitrusSproutVegetableMainDinnerGluten FreeNut FreeQuick30 Minutes or LessWeeknight MealsSauteBlenderBon Appétit

See Related Recipes and Cooking Tips

Read More
Gourmet’s Classic Ratatouille
Summer’s best produce cooked into one vibrant, silky, flavor-packed dish.
Cold Matcha Noodles
Matcha tints this refreshing noodle dish a delightful green hue—and imparts its characteristic grassy flavor.
Beer-Battered Onion Rings
Easy to make, impossible to stop eating.
Beurre Blanc
This velvety white wine sauce imparts tangy, rich flavor to everything it touches.
Summer Vegetable Soup With Pistou
Celebrate the best of the season—zucchini, tomatoes, corn, and more—all in one pot.
Hummingbird Cake
Our spin on the beloved classic, featuring pineapple jam and cream cheese frosting.
Gambas al Ajillo
This speedy Spanish dish of shrimp cooked in olive oil and garlic can be a main or appetizer. It all depends on how you dress it up.
Zucchini Butter
Transform summer squash into this spectacular spread to put toward sandwiches, pastas, and more all season long.