Careme

Ingredients

• Kroger® Wild Caught Sea Scallops Frozen 16 ounces $19.99
• Cauliflower 1 lb $1.79
• Kroger® Whole Baby Bella Mushrooms BIG DEAL! 24 oz $6.00
• Fresh Roma Tomato 1 lb $1.49
• Garlic 1 bulb $0.69
• Simple Truth Organic® Thyme 0.5 oz $2.49
• Kroger® Fat Free Beef Broth 32 oz $1.59
• butter 2 tablespoons
• olive oil 2 tablespoons
• milk or plain unsweetened yogurt 2 tablespoons
• kosher salt 1 teaspoon, plus more to taste
• black pepper 3/4 teaspoon

Instructions

1. If the 16 ounces frozen sea scallops are frozen solid, thaw them safely under cold running water or overnight in the refrigerator, then pat them extremely dry with paper towels. Preheat the oven to 425°F. Wash and dry 1 pound cauliflower, 24 ounces baby bella mushrooms, and 1 pound roma tomatoes. Peel 3 cloves from the 1 garlic bulb and mince them. Strip 1 teaspoon thyme leaves from the 0.5 ounce thyme pack. Cut the 1 pound cauliflower into florets. Halve the 24 ounces baby bella mushrooms if large. Halve the 1 pound roma tomatoes lengthwise.
2. On a sheet pan, toss the 24 ounces baby bella mushrooms and the 1 pound halved roma tomatoes with 1 tablespoon olive oil, 1/2 teaspoon kosher salt, 1/4 teaspoon black pepper, half of the minced garlic, and half of the thyme leaves. Spread them out so the mushrooms roast rather than steam. Roast at 425°F for 20 to 25 minutes, stirring once, until the mushrooms are browned and the tomatoes are lightly blistered.
3. Meanwhile, place the 1 pound cauliflower florets in a saucepan with enough water to cover and add a pinch of salt. Bring to a boil and simmer for 10 to 12 minutes until very tender. Drain well, then return the cauliflower to the warm pot with 2 tablespoons butter, 2 tablespoons milk or plain unsweetened yogurt, 1/4 cup beef broth, the remaining minced garlic, and the remaining thyme leaves. Mash until very smooth or blend if you prefer a finer puree. Season the cauliflower puree with 1/4 teaspoon kosher salt and 1/4 teaspoon black pepper. Keep warm over very low heat.
4. Season the 16 ounces sea scallops with 1/4 teaspoon kosher salt and 1/4 teaspoon black pepper just before cooking. Heat 1 tablespoon olive oil in a heavy skillet over medium-high heat until shimmering. Place the 16 ounces scallops in the skillet, leaving space between them. Sear without moving for 2 to 3 minutes until deeply golden on the first side, then turn and cook 1 to 2 minutes on the second side until just opaque in the center.
5. If desired, add 2 tablespoons beef broth to the hot scallop pan after removing the scallops and scrape up the browned bits for a quick pan drizzle. Let it reduce for 30 to 60 seconds.
6. Spoon a generous bed of warm cauliflower puree onto each plate and swipe it slightly with the back of the spoon for a restaurant-style presentation. Arrange half of the roasted mushrooms and tomatoes over and beside the puree. Top each plate with half of the seared scallops, standing some upright so the crust shows. Spoon over a little pan drizzle and finish with a few thyme leaves and black pepper.
7. Serve immediately while the scallops are hot and the puree is silky. Chardonnay is a beautiful, classic match, and Champagne is excellent if you want something festive and extra polished.