Careme

Ingredients

• Wild Caught Sea Scallops 10/20 1 lb $14.99
• Cauliflower 1 lb, cut into small florets $1.79
• Fresh Sweet Corn on the Cob-Each 2 ears, kernels cut off $1.25
• Kroger® Radishes, 16 oz 1 bunch equivalent, thinly sliced $1.99
• Cucumber 1, halved lengthwise and thinly sliced $0.79
• Fresh Organic Lemon - Each 1 lemon, zested and juiced $1.29
• Parsley 2 tablespoons chopped $1.29
• Garlic 1 clove, minced $0.69
• Pantry butter 2 tablespoons
• Pantry olive oil 2 tablespoons
• Pantry salt To taste
• Pantry black pepper To taste

Instructions

1. Heat the oven to 425°F if you want a slightly warmer plate for serving, or simply keep your finished vegetables warm on low heat. Cut 1 pound cauliflower into very small florets. Slice the radishes thinly. Halve 1 cucumber lengthwise, scrape out large seeds if needed, and slice thinly on the diagonal. Chop 2 tablespoons parsley, mince 1 garlic clove, and zest and juice 1 lemon. Cut the kernels from 2 ears of corn.
2. In a bowl, toss the sliced radishes and cucumber with half the lemon juice, 1 tablespoon olive oil, a pinch of salt, and some black pepper. Let this salad sit while the rest of the meal cooks so it lightly pickles and stays crisp.
3. Heat a large skillet over medium heat. Add 1 tablespoon olive oil and 1 tablespoon butter. Add the small cauliflower florets with a pinch of salt and pepper. Sauté for 5 to 6 minutes, stirring occasionally, until they begin to take on golden spots. Add the kernels from 2 ears corn and the 1 minced garlic clove. Cook 2 to 3 minutes more until sweet and tender. Stir in half the lemon zest and 1 tablespoon chopped parsley, then keep warm.
4. Pat the 1 pound sea scallops extremely dry with paper towels and season both sides with salt and black pepper. Heat a second skillet over medium-high to high heat. Add the remaining 1 tablespoon olive oil. When the pan is hot and the oil is shimmering, add the scallops in a single layer with space between them. Sear for 1 1/2 to 2 minutes on the first side without moving until deeply golden. Turn and add the remaining 1 tablespoon butter. Sear the second side for about 1 minute, spooning the foaming butter over the scallops until just cooked through.
5. Turn off the heat and squeeze a little lemon juice over the scallops. Taste the cauliflower-corn mixture and adjust with more salt, pepper, or lemon as needed.
6. To plate, spoon the warm cauliflower and corn slightly off-center on each plate as a soft base. Arrange the scallops on top in a neat row. Pile the radish-cucumber salad to the side for fresh crunch and color contrast. Finish with the remaining parsley and lemon zest so the plate looks bright, balanced, and restaurant-style.