Scallops with Jerusalem artichoke in lemon butter

Ingredients:

• 200 g of Jerusalem artichoke
• Half a Golden Delicious apple, diced
• 0.5 cup fresh parsley
• 3 tablespoons extra-virgin olive oil
• Zest and juice of 1 lemon
• 20 large sea scallops
• 7 tablespoons unsalted butter

Preparation:

1. Thinly slice the Jerusalem artichokes on a mandoline, then combine in a bowl with the apples, parsley, olive oil, 2 teaspoons lemon juice, 3/4 teaspoon salt, and 1/2 teaspoon black pepper.
2. Season the scallops with salt and black pepper. Heat 1 tablespoon butter in a large nonstick skillet over medium heat. Cook the scallops, turning once, until golden brown and cooked through, 6-8 minutes. Wipe the pan thoroughly before cooking the next batch. Transfer the scallops to a plate.
3. Reduce heat to low, then add the remaining 6 tablespoons of butter to the pan, 1 tablespoon at a time, and cook until darkened. Add the lemon zest, 2 tablespoons of lemon juice, and season with salt and pepper. Place the scallops on top of the Jerusalem artichokes and pour the sauce from the pan over them.