Pan-Seared Scallops with Roasted Root Vegetables
Buttery seared scallops with a golden crust, served alongside crispy roasted carrots, potatoes, and broccoli with a silky parsnip purée. A restaurant-quality dinner ready in under 30 minutes.
- Total time
- 28 min
- Servings
- 2
- Calories
- 385
- Protein
- 32g
Ingredients
- 8 count large sea scallops, patted dry
- 8 oz baby carrots, halved lengthwise
- 10 oz baby potatoes, quartered
- 6 oz broccoli florets
- 1 large parsnip, peeled and cubed
- 5 tbsp butter, divided
- ¼ cup dry white wine
- 1 count lemon
Instructions
- 1
Toss carrots, potatoes, and parsnip with 1 tbsp butter, salt, and pepper on a sheet pan. Roast at 425°F for 12 minutes.
- 2
Stir in broccoli florets and return to oven for 8 more minutes until vegetables are tender and edges brown.
- 3
Meanwhile, transfer roasted parsnip to a bowl, add 1 tbsp butter and 2 tbsp water, mash until creamy, then season to taste.
- 4
Heat remaining 3 tbsp butter in a heavy skillet over high heat until it foams and begins to smell nutty, about 90 seconds.
- 5
Season scallops with salt and pepper, then sear 90 seconds per side without moving—edges should turn golden, centers stay tender.
- 6
Pour white wine into the pan, scrape up any browned bits, and remove from heat. Plate vegetables, top with scallops, drizzle with pan sauce and lemon juice.
Tools you’ll need
- sheet pan
- heavy 10-inch skillet
- bowl
- fork or potato masher
- chef's knife
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