Careme

Ingredients

• Kroger® Wild Caught Sea Scallops Frozen

  1 lb 19.99
• Organic Green Asparagus

  1 lb 6.99
• Organic Cauliflower

  1 lb 3.49
• Organic Jumbo Sweet Onions

  1/2 lb 2.79/lb
• Kroger® Peeled Garlic

  2 cloves 3.69
• Fresh Organic Lemon - Each

  1 each 1.69
• Organic Parsley

  1 bunch 1.99
• pantry: olive oil

  1 tbsp
• pantry: butter

  4 tbsp
• pantry: dry white wine

  1/4 cup
• pantry: salt

  to taste
• pantry: black pepper

  to taste

Instructions

1. If frozen, thaw the scallops fully and pat them extremely dry. Heat oven to 425°F.
2. Cut the cauliflower into florets and trim the asparagus. Slice the onion into wedges. Toss all vegetables with olive oil, salt, and pepper on a sheet pan. Roast 20 to 25 minutes, turning once, until caramelized and tender.
3. Meanwhile, season the scallops with salt and pepper. Heat a skillet over high heat until very hot. Add a little oil and sear scallops 1 1/2 to 2 minutes per side until deeply golden and just cooked through. Work in batches if needed.
4. Reduce heat to medium. Add butter to the skillet and let it brown lightly. Stir in minced garlic, then add white wine and a squeeze of lemon juice. Swirl until glossy. Stir in chopped parsley.
5. Plate the roasted vegetables first, then set the scallops on top or alongside. Spoon over the browned-butter lemon sauce and finish with a little lemon zest and more parsley.