Roasted Scallops with Broccoli
Prep
15 mins
Cook
20 mins
Servings
4
Difficulty
Medium
This is one of my go to weeknight dinners because it comes together in just 35 minutes from start to table. Roasted scallops with broccoli feels elegant enough for company, yet it's surprisingly simple to pull off at home. The scallops get beautifully caramelized in a hot pan while the broccoli roasts until tender and slightly crispy. What I love most is that scallops are packed with lean protein and selenium, which supports thyroid health, plus they're naturally low in calories. The garlicky lemon butter sauce ties everything together in the most delicious way, and the whole meal comes together without any fussy techniques or hard to find ingredients.
Ella x
Ingredients
- ¾ kglarge sea scallops(patted dry)
- ½ kgfresh broccoli florets(cut into bite-sized pieces)
- 4 tablespoonsextra virgin olive oil
- 3 tablespoonsunsalted butter
- 4garlic cloves(minced)
- 3 tablespoonsfresh lemon juice
- 1 teaspoonlemon zest
- 1 teaspoonkosher salt
- ½ teaspoonblack pepper
- 2 teaspoonsfresh thyme(chopped)
- ¼ teaspoonred pepper flakes
- 118 mlwhite wine(dry)
Detail level
Instructions
- 1
Preheat your oven to 425°F. Toss broccoli florets with 2 tablespoons of olive oil, salt, and pepper, then spread on a baking sheet in a single layer.
Tip: Ensure broccoli is completely dry before roasting for maximum crispiness.
- 2
Place the baking sheet in the oven and roast for 15-18 minutes until the broccoli is tender with lightly charred edges.
Tip: Shake the pan halfway through cooking for even browning.
- 3
While the broccoli roasts, pat the scallops thoroughly dry with paper towels and season both sides generously with salt and pepper.
Tip: Dry scallops are crucial for achieving a beautiful golden crust.
- 4
Heat the remaining 2 tablespoons of olive oil in a large skillet over medium-high heat until it just begins to shimmer.
Tip: Use a heavy-bottomed skillet to ensure even heat distribution.
- 5
Working in batches if needed, sear the scallops for 2-3 minutes per side until they develop a golden crust and are opaque throughout. Transfer to a warm plate.
Tip: Do not move scallops around the pan—let them sit undisturbed for a perfect crust.
- 6
Reduce heat to medium and add butter and minced garlic to the same skillet, stirring constantly for about 1 minute until fragrant.
Tip: Watch carefully to prevent the garlic from burning.
- 7
Deglaze the pan with white wine, scraping up any browned bits from the bottom. Let it reduce by half, approximately 2-3 minutes.
Tip: The browned bits add tremendous depth of flavor to the sauce.
- 8
Remove from heat and stir in lemon juice, lemon zest, fresh thyme, and red pepper flakes. Season to taste with additional salt and pepper if needed.
Tip: Add the acid off the heat to preserve the brightness of the lemon flavor.
- 9
Arrange roasted broccoli on serving plates, top with seared scallops, and drizzle the lemon butter sauce over everything. Serve immediately.
Tip: This dish is best enjoyed right after cooking while the scallops are still warm and tender.
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