Seared Scallops with Lemon-Parsley Butter, Roasted Broccolini & Gold Potatoes

A spring-leaning seafood dinner using scallops: fast sear, bright herbs, and roasted broccolini. Elegant but still under an hour.

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Kroger® Wild Caught Sea Scallops Frozen, 16 oz 12 oz (about 3/4 lb) $19.99 (sale)
Broccolini, 1 ct 1 bunch $4.49
Simple Truth Organic® Gourmet Gold Potatoes, 24 oz 12–16 oz (about half bag) $3.50 (sale)
Kroger® Fresh Lemons bag, 2 lb (use 1 lemon) 1 lemon $4.99
Organic Italian Parsley, each 3 tbsp chopped $2.49
Pantry: olive oil 2 tbsp —
Pantry: butter 1 tbsp —
Pantry: garlic 1 clove —
Pantry: salt, black pepper to taste —

Heat oven to 425°F.
Roast potatoes: Cut 12–16 oz gold potatoes into 1-inch chunks. Toss with 1 tbsp olive oil, salt, pepper. Roast on a sheet pan 20 minutes.
Add broccolini: Toss broccolini with a drizzle of olive oil, salt, pepper. Add to the pan with potatoes and roast 10–12 minutes more until tender and browned at tips.
Prep scallops: Thaw if needed. Pat very dry (key for browning). Season with salt and pepper right before searing.
Sear scallops (stove): Heat a skillet over high heat. Add 1 tbsp olive oil. Sear scallops 1.5–2 minutes per side until deep golden and just opaque in the center. Remove to plate.
Quick pan finish: Reduce heat to medium. Add 1 tbsp butter + 1 minced garlic clove; cook 20 seconds. Add 2 tbsp lemon juice and scrape the pan 20 seconds. Stir in chopped parsley.
Serve: Plate roasted potatoes and broccolini, top with scallops, spoon lemon-parsley butter sauce over.

Cook time: 50 minutes

Estimated cost: $18–28

Health notes: ~500–750 calories per serving depending on potato amount and butter. High protein; broccolini adds fiber and micronutrients.

Drink pairing: Lean, high-acid whites or sparkling. Scallops love citrus and minerality.

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