Careme

Instructions

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1. 1.

   Preheat the oven to 425°F. Trim 1 lb Brussels sprouts, halve them lengthwise, and quarter any especially large ones. Strip enough fresh thyme to measure 1 teaspoon leaves.

2. 2.

   Peel 1 lb Yukon Gold potatoes and cut into 1-inch chunks. Put them in a small saucepan with 3 cups cold water and 1 tablespoon Morton kosher salt, giving approximately 2% salinity. Choose a saucepan in which this amount of water covers the potatoes.

3. 3.

   Remove any tough side muscles from 1 lb sea scallops. Pat the scallops very dry and refrigerate uncovered on a paper-towel-lined plate while you prepare the sides. Zest and juice 1 lemon, measuring out 1 teaspoon zest and 1 tablespoon juice; save any extra for another use.

4. 4.

   Toss the prepared Brussels sprouts on a rimmed baking sheet with:

   • 1 tablespoon olive oil
   • 1 teaspoon Morton kosher salt
   • 1/4 teaspoon freshly ground black pepper
   • 1 teaspoon prepared thyme leaves

   Spread cut-side down in a single layer. Roast for 22–26 minutes, turning once after 15 minutes, until browned and tender.

5. 5.

   While the sprouts roast, bring the potatoes to a boil over high heat. Reduce to a steady simmer and cook for 15–18 minutes, until easily pierced with a fork. Drain thoroughly and return to the saucepan over low heat for 1 minute to evaporate excess moisture.

6. 6.

   Mash the potatoes with 1 tablespoon unsalted butter and 1/4 teaspoon Morton kosher salt. Stir in 1/3 cup whole milk, then warm gently over low heat for 1–2 minutes until creamy and hot. Cover and keep warm off the heat.

7. 7.

   When the sides are nearly ready, blot the scallops dry again and season with 1 1/4 teaspoons Morton kosher salt. Heat 1 tablespoon olive oil in a large stainless-steel or cast-iron skillet over medium-high heat. Add the scallops with space between them, working in two batches if necessary. Sear without moving for 2–3 minutes, then turn and cook for 1–2 minutes more, until golden and the centers reach 125°F. Transfer to a warm plate; allow about 8 minutes if cooking two batches.

8. 8.

   Reduce the skillet heat to medium-low and add 2 tablespoons unsalted butter. Swirl for 1–2 minutes until the milk solids turn golden brown and smell nutty. Remove from the heat and carefully stir in the measured 1 tablespoon lemon juice and 1 teaspoon lemon zest, scraping up the browned bits.

9. 9.

   Spoon the mashed potatoes onto two warm plates. Arrange the scallops alongside, add the roasted Brussels sprouts, and spoon the lemon-brown butter over the scallops. Serve immediately.

Want more detail? See the temperature guide.