Careme

Ingredients

• Kroger® Wild Caught Sea Scallops Frozen (16 oz) 12 oz (about 3/4 of the bag), thawed and thoroughly patted dry $19.99 sale
• Kroger® Sweet Baby Broccoli (10 oz) 1 (10 oz) bag $3.99
• Simple Truth Organic® Gourmet Gold Potatoes (24 oz) 12 oz (about half the bag), cut into 1-inch chunks $3.50 sale
• Organic Meyer Lemons (1 ct) 1 lemon (zest + 2–3 tbsp juice) $6.29
• Jumbo Yellow Onions 1/2 medium onion, very thinly sliced $1.29 sale (per lb)
• Spice World® Fresh Diced Garlic (5 oz) 1 tbsp $3.49
• Olive oil 2 tbsp, divided
• Butter 2 tbsp, divided
• Dry white wine or chicken broth 1/3 cup
• Dijon mustard 1 tsp
• Capers (optional) 1 tbsp, drained
• Salt to taste
• Black pepper to taste
• Red pepper flakes (optional) pinch

Instructions

1. Prep the scallops: thaw 12 oz scallops, then pat extremely dry with paper towels. Season with 3/4 tsp salt and 1/4 tsp black pepper.
2. Cook the potatoes: add 12 oz gold potatoes (1-inch chunks) to a pot, cover with cold water, add 1 tsp salt. Bring to a boil on the stove, then simmer 12–15 minutes until fork-tender.
3. Start the broccoli: while potatoes simmer, heat 1 tbsp olive oil + 1 tbsp butter in a large skillet over medium-high. Add 1 (10 oz) bag baby broccoli and 2 tbsp water; cover 2–3 minutes to steam.
4. Finish broccoli: uncover, add 1 tbsp diced garlic, a pinch of salt and pepper, and sauté 2–4 minutes until crisp-tender with a little browning. Transfer broccoli to a plate; keep warm.
5. Mash potatoes: drain potatoes. Mash with 1 tbsp butter, 2–4 tbsp warm water (or milk), and salt/pepper to taste. Cover to keep warm.
6. Sear scallops: wipe skillet dry. Heat 1 tbsp olive oil over high heat until shimmering. Add scallops in a single layer and sear 1 1/2–2 minutes without moving until deep golden. Flip and cook 60–90 seconds more. Transfer scallops to a plate.
7. Build the pan sauce: lower heat to medium. Add 1/2 thin-sliced onion with a pinch of salt; sauté 2–3 minutes. Add 1/3 cup white wine (or broth) and scrape up browned bits.
8. Finish sauce: whisk in 1 tsp Dijon, zest of 1 Meyer lemon, and 2–3 tbsp lemon juice. Simmer 1–2 minutes. Turn off heat and swirl in 1 tbsp butter. Add 1 tbsp capers if using.
9. Serve: plate mashed potatoes, top with baby broccoli, then scallops. Spoon Meyer-lemon pan sauce over everything. Add a pinch of red pepper flakes if you like heat.