Seared Scallops with Cauliflower Mash, Charred Broccolini, and Lemon Brown Butter

This is the slightly richer dinner of the set: sweet seared sea scallops over a silky cauliflower mash with blistered broccolini and a quick lemon-parsley brown butter. It looks restaurant-worthy, eats luxuriously, and still lands under an hour. Perfect when you want one meal this week to feel a little special.

Back to full list

Ingredients

Kroger® Wild Caught Sea Scallops Frozen 16 oz, thawed and patted very dry $19.99
Cauliflower 1 lb, cut into florets $2.99
Broccolini 1 bunch, trimmed $4.49
Kroger® Whole Garlic Bulbs 3 cloves, divided; 2 smashed, 1 finely minced $2.49
Parsley 2 tablespoons, finely chopped $1.69
Simple Truth Organic® Fresh Lemons Bag 1/2 lemon, for 1 tablespoon juice plus wedges $6.99
Simple Truth® Cold Deli Fresh Pulled Roasted Chicken 1/3 cup chicken broth or substitute pantry broth/water $11.99
Pantry unsalted butter 4 tablespoons, divided
Pantry olive oil 1 tablespoon
Pantry milk or plain Greek yogurt 2 tablespoons
Pantry kosher salt to taste
Pantry black pepper to taste
Chateau Ste. Michelle Chardonnay Washington White Wine 1 bottle (750 ml) $7.97

Instructions

If the 16 oz sea scallops are frozen, thaw them fully first, then pat them extremely dry with paper towels. Remove any side muscles. Keep them chilled while you prepare the rest.
Bring a medium pot of salted water to a boil. Add 1 lb cauliflower florets and 2 smashed garlic cloves. Boil for 10 to 12 minutes until the cauliflower is very tender.
While the cauliflower cooks, trim 1 bunch broccolini. Toss the broccolini with 1 tablespoon olive oil, kosher salt, and black pepper. Heat a grill pan or large skillet over medium-high heat and cook the broccolini for 6 to 8 minutes, turning occasionally, until charred in spots and just tender. Transfer to a warm plate.
Drain the cooked cauliflower and smashed garlic very well. Return them to the hot pot for 30 seconds to steam off excess moisture. Add 1 tablespoon butter, 2 tablespoons milk or plain Greek yogurt, 1/3 cup chicken broth or water as needed, 1/2 teaspoon kosher salt, and black pepper. Mash or blend until smooth and silky. Cover and keep warm.
Season the 16 oz dry scallops with kosher salt and black pepper on both sides. Heat a large skillet over medium-high heat until very hot. Add 1 tablespoon butter and let it foam.
Place the scallops in the skillet with space between them. Sear without moving for 2 to 3 minutes until a deep golden crust forms. Flip and cook 1 to 2 minutes more, just until the centers are translucent to opaque. Transfer the scallops to a warm plate.
Lower the heat to medium. In the same skillet, add the remaining 2 tablespoons butter. When it turns light brown and smells nutty, add the 1 finely minced garlic clove and stir for 15 seconds. Add 1 tablespoon lemon juice and 2 tablespoons chopped parsley, swirling the pan to make a quick brown butter sauce.
Taste the sauce and add a pinch of salt if needed. The sauce should be bright, buttery, and loose enough to spoon.
To plate, spread a swoosh of cauliflower mash on each plate. Arrange the broccolini alongside it, then set 4 scallops per plate on top of the mash. Spoon the lemon-parsley brown butter over and around the scallops. Serve with lemon wedges for extra brightness.
For wine, Chardonnay is a classic with browned butter and sweet scallops, while Champagne brings acidity and lift that makes the whole plate feel elegant.

Cook time: 45 minutes

Estimated cost: $21-25

Health notes: About 640 calories per serving. Approx. 34g protein, 23g carbs, 42g fat, 6g fiber. Higher in richness from butter, but still vegetable-forward and satisfying.

Drink pairing: For wine, Chardonnay is a classic with browned butter and sweet scallops, while Champagne brings acidity and lift that makes the whole plate feel elegant.

Wine picks:

Chateau Ste. Michelle Chardonnay Washington White Wine $7.97 1 bottle (750 ml)
Domaine Ste Michelle Brut Washington Sparkling Wine $13.99 1 bottle (750 ml)

Why it works: For Seared Scallops with Cauliflower Mash, Charred Broccolini, and Lemon Brown Butter, I’d choose wines with bright acidity and enough texture to meet the brown butter without flattening the scallops’ sweetness. Since you’re in Washington in late March, I prioritized strong Washington options first, then a classic sparkling pick that brings lift and elegance. For 2 people, one 750 ml bottle is ideal. Because this meal is the fanciest of the set, the price point can step up a little.

Careme