Buttery Seared Scallops & Roasted Cauliflower
Pan-seared scallops with a brown butter finish, served alongside crispy roasted cauliflower. Restaurant-quality in 25 minutes — no fancy technique required.
- Total time
- 25 min
- Servings
- 2
- Calories
- 285
- Protein
- 28g
Ingredients
- 8 pieces large sea scallops, patted dry
- 1 lb cauliflower florets
- 4 tbsp butter, divided
- 1 whole lemon
- 2 tbsp fresh parsley, chopped
- 1 whole shallot, minced
- ¼ cup white wine or dry vermouth
Instructions
- 1
Toss cauliflower with 1 tbsp butter, salt, and pepper. Spread on a sheet pan and roast at 425°F.
- 2
Heat a 12-inch skillet over medium-high until a drop of water sizzles and evaporates immediately.
- 3
Season scallops with salt and pepper. Sear 90 seconds per side without moving—edges should look opaque, centers still tender.
- 4
Transfer scallops to a plate. Add shallot to the skillet, cook 30 seconds, then pour in wine and let it bubble 1 minute.
- 5
Remove from heat. Whisk in remaining 2 tbsp butter until silky, then juice half the lemon into the sauce.
- 6
Plate scallops and cauliflower, spoon buttery sauce over top, garnish with parsley and a lemon wedge.
Tools you’ll need
- sheet pan
- 12-inch stainless steel or cast iron skillet
- paper towels
- measuring spoons
- knife
- whisk
- tongs
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