scallops with apple and pine nuts

Ingredients:
9 medium sized Hokkaido scallops, muscle removed
30g knob butter
2 tablespoons olive oil
1 Granny Smith apple, finely diced
2 tablespoon extra virgin olive oil
2 tablespoon lemon juice
Salt and pepper
2 tablespoons toasted pine nuts


Method:
1. Mix the finely chopped apple with the extra virgin olive oil, lemon juice and some pepper. Set aside.

2. Season the scallops with some salt.

3. On a smoking hot pan, add the olive oil and butter and fry the scallops (in batches if necessary) for about 45 seconds per side.

4. Place the scallops on a plate and serve with a dollop of diced apple and some toasted pine nuts on top.