Seared Sea Scallops with Brown Butter Lemon, Roasted Asparagus & Cauliflower
A restaurant-style shellfish dinner with sweet sea scallops, a quick browned-butter pan sauce, and a spring mix of asparagus and cauliflower. Elegant, fast, and celebratory without overlapping your previously cooked meals.
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
- If frozen, thaw the scallops fully and pat them extremely dry. Heat oven to 425°F.
- 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.
- 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.
- 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.
- 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.
Cook time: 35 minutes
Estimated cost: About $28-34 total
Health notes: High protein and relatively light, with richness coming mostly from the butter sauce.
Drink pairing: Champagne, sparkling wine, or unoaked Chardonnay.