Careme

Ingredients

• Kroger® Wild Caught Sea Scallops Frozen 12 oz (about 3/4 of the 16 oz bag) $19.99 (sale)
• Kroger® Sweet Baby Broccoli 10 oz (1 bag) $3.59 (regular)
• Kroger® Sliced Baby Bella Mushrooms 8 oz (1 package) $3.29 (regular)
• Organic Meyer Lemons 1 lemon $3.99 (regular)

Instructions

1. Prep scallops: Thaw 12 oz scallops (if frozen) by placing in a bowl of cold water for 10–15 minutes, then drain well. Pat very dry with paper towels. Season with 3/4 tsp kosher salt and 1/4 tsp black pepper.
2. Prep veg: Slice 8 oz mushrooms if not already sliced. Trim any tough ends from 10 oz baby broccoli. Zest 1 Meyer lemon and juice it (you’ll want ~2 tbsp juice). Mince 1 garlic clove (pantry) if you have it (optional but great).
3. Sear mushrooms (stove): Heat a large skillet over medium-high. Add 1 tbsp olive oil. Add the 8 oz mushrooms in an even layer and cook 5–7 minutes, stirring occasionally, until browned. Season with a pinch of salt. Push mushrooms to one side of the pan.
4. Cook broccoli (stove): Add 10 oz baby broccoli to the empty side with 2 tbsp water. Cover 2 minutes to steam, then uncover and sauté 2–3 minutes until bright and tender-crisp. Add optional minced garlic for the last 30 seconds, tossing into both mushrooms and broccoli.
5. Remove veg: Transfer mushrooms + broccoli to a plate; tent lightly to keep warm.
6. Sear scallops (stove): Wipe skillet dry. Return to high heat for 1 minute. Add 1 tbsp neutral oil. Place the 12 oz scallops in the pan with space between. Sear 1 1/2–2 minutes without moving until deep golden, then flip and sear 1–1 1/2 minutes more until just opaque (about 120–125°F).
7. Finish sauce: Turn heat off. Add 1 tsp Meyer lemon zest + 2 tbsp Meyer lemon juice + 1 tbsp butter (optional) and swirl to glaze scallops.
8. Serve: Plate scallops with the mushroom-broccoli mix. Spoon any lemony pan juices over everything.