Roasted Scallops with Bean Sprout Medley
Prep
15 mins
Cook
12 mins
Servings
4
Difficulty
Medium
Tender scallops with a golden crust paired with a vibrant mix of fresh bean sprouts and aromatic garlic, finished with a delicate lemon butter sauce for an elegant yet simple dish.
Ella x
Ingredients
- 16large sea scallops(pat dry with paper towels)
- 473 mlmung bean sprouts
- 237 mlalfalfa sprouts
- 3 tablespoonsbutter(divided)
- 2 tablespoonsolive oil
- 4garlic cloves(minced)
- 1lemon(zest and juice)
- 1 teaspoonsea salt
- ½ teaspoonfreshly ground black pepper
- 2 sprigsfresh thyme
- 2shallots(thinly sliced)
- 59 mlvegetable broth
Detail level
Instructions
- 1
Preheat your oven to 400°F (200°C). Pat the scallops completely dry using paper towels, as moisture prevents proper browning and crust formation.
Tip: Dry scallops are crucial for achieving that golden, caramelized exterior.
- 2
Heat 1 tablespoon of olive oil in a large oven-safe skillet over medium-high heat until it shimmers. Season the scallops with salt and pepper on both sides.
- 3
Working in batches, place scallops flat-side down in the hot skillet and sear for 2 minutes without moving them. Flip and sear the other side for 1-2 minutes until golden, then transfer to a plate.
Tip: Resist the urge to move the scallops while searing to develop maximum crust.
- 4
In the same skillet, add 1 tablespoon of butter and sauté the shallots and minced garlic for 1 minute until fragrant.
- 5
Add the mung bean sprouts and alfalfa sprouts to the skillet, stirring gently for 1-2 minutes to warm through without wilting completely.
Tip: Keep the sprouts slightly crisp for better texture contrast with the tender scallops.
- 6
Pour in the vegetable broth and add the fresh thyme sprigs, then nestle the seared scallops back into the skillet among the sprouts.
- 7
Transfer the skillet to the preheated oven and roast for 5-6 minutes, allowing the scallops to finish cooking gently and the flavors to meld.
Tip: Scallops cook quickly; overbaking will make them tough and rubbery.
- 8
Remove from the oven and discard the thyme sprigs. Swirl in the remaining 2 tablespoons of butter, then squeeze fresh lemon juice over the dish and garnish with lemon zest.
Tip: The cold butter creates a silky pan sauce when swirled off heat.
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