Sautéed Scallops with Apple & Liver​

• Sauté onion in 3 tbsp butter over medium heat until golden brown.
• Add brandy and chicken stock, bring to a boil, then reduce by two-thirds.
• Whisk in 1.5 tbsp butter and season. Keep warm.

• Pan-sear apple with olive oil and butter until browned.
• Add sugar and salt, stir for 5 minutes until caramelized.
• Keep warm.

• Lightly coat liver with flour, season with salt and pepper.
• Sear quickly in hot pan with oil and butter until golden outside and pink inside (about 2 minutes).
• Keep warm.

• Season scallops with salt and pepper.
• Sear both sides in hot oil for 1–2 minutes per side.
• Finish with lemon juice.

Arrange scallops on a plate, spoon sauce over, top with chicken liver and caramelized apples, and sprinkle with chopped shallot.