Chef's Knife - Essential for preparing scallops and any additional ingredients that might require chopping or cutting.
Cutting Board - To provide a safe surface for food preparation, crucial alongside the use of a chef's knife.
Skillet (Cast Iron) - Ideal for searing scallops due to its heat retention properties and even cooking capabilities.
Saucepan - Needed to create apple pan sauce, allowing you to sauté apples and infuse the pan with flavors before reduction.
Whisk - To thoroughly combine ingredients for making a smooth and consistent pan sauce.
Stainless Steel Ladle - Useful for serving scallops without damaging their delicate texture, especially when preparing the apple pan sauce separately before combining.
Measuring Cups & Spoons - For precise ingredient measurements essential in a recipe to ensure flavor balance and consistency.
Colander or Slotted Spoon - Useful for draining any excess liquid from scallops after cooking, which is an important step to avoid overly moisture-laden dish.
Mixing Bowls (Multiple sizes) - For assembling and preparing the ingredients as per recipe requirements, including mixing components for the apple pan sauce separately.
Food Processor (Optional) - Though not a traditional tool in this specific recipe, it can be handy if you're looking to incorporate additional elements like apples or creating a smooth puree that could enhance the dish further.
2 Granny Smith apples
2 tablespoons fresh lemon juice
2 tablespoons olive oil
12 large sea scallops (about 1 pound), side muscle removed
Kosher salt, freshly ground pepper
1 tablespoon unsalted butter
1/4 cup hearty sprouts (such as daikon or sunflower) or pea shoots
I publish delicious recipes that most of the times required 10 ingredients or less and 30 minutes or less to prepare.
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