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1.Thinly slice the artichokes using a mandoline, then toss in bowl with the apples, parsley, olive oil, 2 teaspoons lemon juice, 3/4 teaspoon salt, and 1/2 teaspoon pepper.
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2.
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Sprinkle the scallops with salt and pepper.
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Heat 1 tablespoon butter in a large nonstick skillet over medium-high heat until hot, then sear the scallops, turning once until browned and just cooked through, 6 to 8 minutes.
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Sear the scallops in batches and clean out the pan completely before the next batch.
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Transfer the scallops to a plate.
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3.
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Reduce the heat to low, then whisk the remaining 6 tablespoons butter into the skillet 1 tablespoon at a time, until brown and creamy.
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Whisk in the lemon zest, 2 tablespoons lemon juice, and season with salt and pepper.
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Place the scallops around the artichokes and drizzle with the butter sauce.
