Careme

Ingredients

• Wild Caught Sea Scallops 10/20 3/4 lb (about 10–12 large scallops) $14.99
• Brussels Sprouts 1 lb $3.29
• Sunset Organic Campari Biologique Tomatoes 12 oz $4.99
• Simple Truth Organic® Garlic Bulbs 3 cloves, sliced or minced $1.99
• Organic Leeks (optional, if you want extra sweetness) 1/2 leek, thin-sliced $3.99
• Pantry: butter 3 Tbsp
• Pantry: olive oil 2 Tbsp
• Pantry: lemon 1/2 (juice)
• Pantry: salt & black pepper to taste
• Pantry: crushed red pepper (optional) pinch
• Pantry: parsley (optional) 1–2 Tbsp chopped

Instructions

1. Prep: Heat oven to 425°F. Trim Brussels sprouts and halve. Pat scallops very dry with paper towels (this is key for a good sear). Halve Campari tomatoes.
2. Roast Brussels sprouts (oven): Toss sprouts with 1 Tbsp olive oil, salt, and pepper. Roast cut-side down on a sheet pan 18–22 minutes until browned and tender.
3. Blister tomatoes (stove): While sprouts roast, heat a skillet over medium-high with 1 tsp olive oil. Add tomatoes cut-side down; cook 3–4 minutes until blistered. Remove to a plate.
4. Sear scallops (stove): In the same skillet, heat 1 Tbsp olive oil over high heat until shimmering. Season scallops with salt and pepper. Sear without moving 2–3 minutes until deep golden. Flip and cook 1–2 minutes more. Transfer scallops to the plate with tomatoes.
5. Brown-butter garlic sauce: Reduce heat to medium. Add butter to the skillet; swirl until foamy and lightly nutty, 1–2 minutes. Add garlic (and sliced leek if using) and cook 30–60 seconds just until fragrant. Add a squeeze of lemon and a pinch of chili flakes if using. Turn off heat.
6. Finish & serve: Return scallops and tomatoes to the pan briefly to coat. Plate with roasted Brussels sprouts and spoon extra brown-butter sauce over everything. Sprinkle parsley if you have it.