Roasted Scallops with Bean Sprout Medley
Prep
15 mins
Cook
12 mins
Servings
4
Difficulty
Medium
This is one of my favorite quick weeknight dinners because it comes together in under thirty minutes without sacrificing elegance or flavor. Scallops are naturally sweet and tender, needing just a quick sear to shine, while the fresh bean sprout medley adds a delightful crunch and wonderful nutritional boost. Bean sprouts are packed with vitamins and enzymes that aid digestion, making this dish as nourishing as it is delicious. The beauty of this recipe lies in its simplicity and speed, yet it tastes like something you'd order at a restaurant. The garlic, thyme, and bright lemon create a sophisticated pan sauce that ties everything together beautifully. Trust me, your guests won't believe you pulled this off so easily.
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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