Scallops with Apple Pan Sauce

Ingredients

• Olive oil

  Salad or cooking

  2 tbsp or 27g

• Salt

  Table

  1 dash or 0.4g

• Lemon juice

  Raw

  2 tbsp or 30g

• Taro shoots

  Cooked, without salt

  ¼ cup slices or 35g

• Butter

  Unsalted

  1 tbsp or 14g

• Scallop

  Mollusks, mixed species, raw

  16 oz or 454g

• Apples

  With skin

  2 large or 446g

Directions

1. Core 1 apple; cut into 1" cubes. Place in a blender with lemon juice and 1/4 cup water; pure 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.
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.
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 taro shoots and season with salt and pepper.

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