I stopped by Wild Salmon Seafood Market at Seattle’s Fisherman’s Terminal on my way home from a mad dash to the pharmacy last week.
Pondering what to do with the four large sea scallops, I decided to keep things simple. This dinner for one only took less than ten minutes to prep, and I seared the scallops while the veggies were roasting.
Start to finish: 35 minutes.
Ingredients:
- 1 small Delicata squash, cut in half, seeds scooped out, sliced in 1/2-inch pieces (leave rind on)
- Bunch of broccolini (about 8 pieces)
- 4 large sea scallops
- Extra-virgin olive oil
- Sea salt
- Freshly ground black pepper
- 1 teaspoon garlic powder
- Balsamic vinegar
Method:
- Coat Delicata squash with 1 tablespoon of olive oil by tossing in a mixing bowl.
- Arrange squash pieces and broccolini on a roasting pan, drizzling more olive oil over the broccolini. Sprinkle with salt.
- Roast in a 425° F oven for 25 minutes or until the broccolini is getting crispy.
- While veggies are roasting, wash scallops and pat dry with paper towel. Put into the same mixing bowl that has residual olive oil in it, sprinkling with salt, pepper and garlic powder. Toss thoroughly to coat scallops.
- Add 1 teaspoon olive oil to a hot sauté pan. Sear scallops on medium heat, turning to different sides every minute for 3-4 minutes. Remove from pan.
- Plate scallops over roasted veggies in deep dinner plate, drizzle with balsamic vinegar.
Note: I had plenty of squash and broccolini leftover for the next day’s lunch.
Here are a few other easy roasted dinner recipes to try:
Top 10 Reasons to Roast Your Veggies!
Sheet Pan: The Easiest Dinners
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