Scallops with Apple Pan Sauce and Morels

2 Granny Smith Apples
2 Tbsp. Fresh Lemon Juice
2 Tbsp. Olive Oil
12 large Sea Scallops (about 1 lb.) side muscle removed
Kosher Salt, Freshly Ground Pepper
1 Tbsp. Unsalted Butter
¼ Cup Hearty Sprouts (daikon or sunflower) or pea shoots
2 Medium Fresh Morels

Core 1 apple; cut into 1″ cubes. Place in a blender with lemon juice and ¼ cup water; puree until smooth. Strain juice through a fine mesh sieve into a small bowl. Peel, core and cut remaining apple into ¼” cubes. Add to bowl; set aside.

Heat oil in a large skillet over medium high heat. Season scallops with salt and pepper, working in batches, cook scallops until golden brown and just cooked through, about 2 minutes per side. Transfer to a plate; tent with foil to keep warm.

Add butter to skillet. Cook, scraping up browned bits from bottom of pan. Add reserved apple mixture and cook, stirring often, until juice is thickened and apple pieces are tender, about 4 minutes. Spoon over scallops; top with sprouts and season with salt and pepper.