I’m not going to lie, I was a little nervous about this one. See, I’ve never eaten scallops in my life, let alone cooked them. One of my New Years resolutions this year was to branch out and try new things, and I’m so glad that I did!
This simple, sophisticated dish features delicate sea scallops, pan-seared with an irresistibly rich lemon and butter sauce until golden brown and tender. I wish you were here to smell my kitchen as these were being cooked. My mouth is watering now just thinking about it. Served alongside creamy mashed potatoes and roasted broccoli, then finished with a touch of tangy fresh lemon juice, this has definitely got to be the best meal ever!
Ingredients for the best meal ever
- 10 oz Sea Scallops
- ½ lb Broccoli
- ¾ lb Red Or Golden Potatoes
- 1 Lemon
- 2 Tbsps Butter
- 2 Tbsps Fromage Blanc
Recipe for the best meal ever
Place an oven rack in the center of the oven, then preheat to 450°F. Fill a medium pot with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Cut off and discard the bottom 1/2 inch of the broccoli stem; cut the broccoli into small florets. Place on a sheet pan. Drizzle with 1 teaspoon of olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Roast 18 to 20 minutes, or until browned and tender when pierced with a fork. Remove from the oven.
While the broccoli roasts, large dice the potatoes. Add to the pot of boiling water. Cook 16 to 18 minutes, or until tender when pierced with a fork. Turn off the heat. Drain thoroughly and return to the pot. Add the fromage blanc and half the butter. Using a fork or potato masher, mash to your desired consistency. Taste, then season with salt and pepper if desired.
While the potatoes cook, quarter and deseed the lemon. Pat the scallops dry with paper towels. Using your hands, remove and discard the tough side muscle from each scallop. Season with salt and pepper on both sides. Thoroughly wash your hands after handling the scallops. Once the potatoes have cooked about 10 minutes, in a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned scallops and cook 4 to 5 minutes on the first side, or until browned. Flip the scallops, then add the remaining butter and the juice of 2 lemon wedges. Cook, constantly spooning the sauce over the scallops, 1 to 2 minutes, or until coated and cooked through. Turn off the heat. Transfer the cooked scallops to a plate.
Evenly top the roasted broccoli with the juice of the remaining lemon wedges. Carefully stir to coat. Serve the cooked scallops with the mashed potatoes and finished broccoli. Spoon any remaining sauce from the pan over the scallops. Enjoy!
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If you follow me on Instagram, you’ve probably seen a handful of delicious meals that I’ve been making the last several months. How do I make these super delicious meals?? Well, these are all made possible by Blue Apron. I’ve always struggled with cooking, but Blue Apron has taught me how to cook like a rock star. If you’ve ever contemplated using a meal service like Blue Apron, I highly reccomend it – the meals are always super delicious and they’re a lot of fun too. Give them a try and tell me what you think!