Scallops with Jerusalem Artichokes and Lemon Butter

1. 1

   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.

2. 2

   2.

3. 3

   Sprinkle the scallops with salt and pepper.

4. 4

   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.

5. 5

   Sear the scallops in batches and clean out the pan completely before the next batch.

6. 6

   Transfer the scallops to a plate.

7. 7

   3.

8. 8

   Reduce the heat to low, then whisk the remaining 6 tablespoons butter into the skillet 1 tablespoon at a time, until brown and creamy.

9. 9

   Whisk in the lemon zest, 2 tablespoons lemon juice, and season with salt and pepper.

10. 10

    Place the scallops around the artichokes and drizzle with the butter sauce.

* Per serving · 4 servings · Values may vary.