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

• Peas

  Mature seeds, sprouted, raw

  4 tbsp or 30g

• 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 one apple and cut into 1" cubes. Blend with lemon juice and 1/4 cup water until smooth. Strain juice through a fine-mesh sieve into a bowl. Peel, core, and dice the remaining apple into 1/4" cubes. Add to the bowl and set aside.
2. Heat oil in a large skillet over medium-high heat. Season scallops with salt and pepper. Cook in batches until golden brown and just cooked through, about 2 minutes per side. Transfer to a plate and tent with foil to keep warm.
3. Add butter to skillet. Cook, scraping up browned bits from the bottom of the 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 pea shoots and season with salt and pepper.

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