Seared sea scallops with roasted broccoli
- 1 lb fresh large scallops
- 1 tablespoon butter
- 1 tablespoon chopped shallots
- 1/4 cup white Wine
- 1 tablespoon lemon juice
- 1/4 cup chopped cherry tomatoes
- 1 teaspoon fresh or dried dill
- 1 lb fresh broccoli cut and trimmed
- 2 tablespoons extra virgin olive oil
- kosher salt and pepper to taste
- crushed red pepper optional
- lemon zest to taste
Preheat oven to 475°
Place broccoli onto a sheet pan sheet lined with nonstick foil. Drizzle with 2 teaspoons extra-virgin olive oil and season with kosher salt and pepper
Roast in hot oven for about 8 to 10 minutes until slightly charred but still crunchy
Heat a large nonstick pan over very high heat. Add butter and scallops. Turn after two minutes and cook additional two minutes on the second side. Both sides should be a deep Amber brown and have a nice sear. Add shallots, white wine, lemon juice and dill and cook for one or two more minutes.
Remove broccoli from oven and sprinkle with crushed red pepper and fresh lemon zest. Place scallops on a serving platter and serve with broccoli.