Roasted Scallops with Broccoli
Prep
15 mins
Cook
20 mins
Servings
4
Difficulty
Medium
Succulent pan-seared scallops paired with crispy roasted broccoli florets, finished with a bright lemon butter sauce and fresh herbs for an elegant yet simple dinner.
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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