Seared Scallops with Lemon-Dill Brown Butter
Sweet, golden scallops meet silky roasted cauliflower, crisp green beans, and a bright lemon-dill brown butter in this restaurant-worthy Pacific Northwest lunch.
This recipe may need another look before cooking.
It scored 6/10, below our 8/10 retry mark.
- Total time: 50 min
- Servings: 2 servings
- Estimated total cost: $32
- Calories per serving: 425 cal
- Stovetop
- Oven
Ingredients
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Kroger® Wild Caught Sea Scallops Frozen16 oz, thawed $21.99
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Fresh Bagged Green Beans8 oz $3.99
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Cauliflower1 lb $3.29
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Fresh Organic Lemon1 $2.00
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Simple Truth Organic® Baby Dill2 tablespoons chopped $2.79
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Extra-virgin olive oil3 tablespoons, divided
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Unsalted butter2 tablespoons
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Plain Greek yogurt1/4 cup
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Water3 tablespoons, plus 1 tablespoon if needed
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Kosher salt1 3/4 teaspoons, divided
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Black pepper1/2 teaspoon, divided
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Chateau Ste. Michelle Chardonnay Washington White Wine750 ml $7.97
Instructions
Swipe a step aside or click its number when it’s done.
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Heat the oven to 425°F. Cut 1 pound cauliflower into small florets and trim 8 ounces green beans. Zest 1 teaspoon zest and squeeze 2 tablespoons juice from 1 lemon. Finely chop 2 tablespoons baby dill.
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Toss the cauliflower florets with 1 tablespoon extra-virgin olive oil, 3/4 teaspoon kosher salt, and 1/4 teaspoon black pepper. Roast on a sheet pan until deeply browned and tender, 22 to 25 minutes.
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While the cauliflower roasts, heat 1 tablespoon extra-virgin olive oil in a 12-inch skillet over medium-high heat. Add the trimmed green beans, 1/2 teaspoon kosher salt, and 1/8 teaspoon black pepper; cook, tossing occasionally, until blistered and crisp-tender, 7 to 9 minutes. Transfer to a plate and keep warm.
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Pat 16 ounces thawed sea scallops very dry and remove any tough side muscles. Season with 1/2 teaspoon kosher salt and 1/8 teaspoon black pepper. Wipe out the skillet, add 1 tablespoon extra-virgin olive oil, and heat over high until shimmering. Arrange the scallops in one layer and sear without moving until deeply golden, about 2 minutes. Turn and cook until the centers reach 125°F, 1 to 2 minutes more; transfer to a plate and rest for 2 minutes.
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Process the roasted cauliflower in a food processor with 1/4 cup plain Greek yogurt, 3 tablespoons water, and 1/2 tablespoon of the lemon juice until smooth and silky. If the purée is too thick to blend easily, add 1 tablespoon water and process again.
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Melt 2 tablespoons unsalted butter in the scallop skillet over medium heat. Cook until fragrant and golden brown, 2 to 3 minutes. Remove from the heat and stir in the lemon zest, the remaining 1 1/2 tablespoons lemon juice, and the chopped dill.
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Spoon the cauliflower purée onto two warm plates, arrange the blistered green beans and rested scallops on top, and finish with the lemon-dill brown butter.
Want more detail? See the temperature guide.
Drink pairing: A lightly oaked Chardonnay complements the sweet scallops and brown butter while retaining enough freshness for the lemon and dill.
Wine picks:
- Chateau Ste. Michelle Chardonnay Washington White Wine $7.97 750 ml
- La Crema Monterey Chardonnay California White Wine $14.99 750 ml
Why it works: The scallops and brown butter call for a gently rounded Chardonnay, while the lemon, dill, and green vegetables need refreshing acidity. These two Washington and California options balance richness without overwhelming the delicate seafood.