Scallops with Jerusalem Artichokes and Lemon Butter

• 8 ounces Jerusalem artichokes
• 1/2 Golden Delicious or Braeburn apple, diced
• 1/2 cup fresh flat-leaf parsley leaves
• 3 tablespoons extra-virgin olive oil
• Zest and juice of 1 lemon
• Kosher salt and freshly ground pepper
• 20 large sea scallops
• 7 tablespoons unsalted butter

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.
3. Sprinkle the scallops with salt and pepper.
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. Sear the scallops in batches and clean out the pan completely before the next batch.
6. Transfer the scallops to a plate.
7. 3.
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. Whisk in the lemon zest, 2 tablespoons lemon juice, and season with salt and pepper.
10. Place the scallops around the artichokes and drizzle with the butter sauce.

artichokes, golden delicious, parsley, extravirgin olive oil, lemon, kosher salt, scallops, unsalted butter

Taken from www.foodnetwork.com/recipes/food-network-kitchens/scallops-with-jerusalem-artichokes-and-lemon-butter-recipe.html (may not work)