Sautéed Sea Scallops with Caramelized Apples and Chicken Livers

Ingredients

• For the Apple Compote and Demi-glace
• 6 tbsp. butter, divided
• 1 large onion, cut into small dice
• 3 tbsp. brandy
• 3⁄4 cup chicken stock
• 1⁄2 tsp. salt
• Freshly-ground black pepper
• 2 1⁄2 tbsp. vegetable oil
• 1 1⁄2 cups finely diced Granny Smith apples
• 2 1⁄2 tbsp. sugar
• 1 pinch salt
• For the Scallops and Chicken Livers
• 4 tbsp. vegetable oil
• 1 tbsp. butter
• 6 oz. chicken livers, finely diced
• Wondra flour, for dredging
• 1 1⁄2 lb. large sea scallops (about 20), cleaned
• Kosher salt and freshly-ground black pepper
• 2 tbsp. lemon juice, divided
• 1 tbsp. chopped chives