4 Servings 20 min Cook
2 Tbsp Olive Oil
1 Dash Salt
2 Tbsp Lemon Juice
1/4 Cup slices Taro Shoots
1 Tbsp Butter
4 1/2 Grams Scallops
2 Large (3-1/4" dia) Apples
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.
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.
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.
