Ingredients
Scale
- 1 pound sea scallops, patted dry
- 2 cups mixed vegetables (bell peppers, zucchini, carrots)
- 2 tablespoons olive oil
- 2 tablespoons butter
- 2 cloves garlic, minced
- Salt and pepper to taste
- 1 tablespoon fresh lemon juice
- 1 teaspoon dried thyme (or fresh, if available)
Instructions
- Preheat the oven to 425°F (220°C) and prepare the vegetables with olive oil, salt, and pepper, then roast for 20-25 minutes.
- In a skillet, heat olive oil and butter, then sear the scallops for 2-3 minutes on each side until golden.
- Add minced garlic and thyme to the skillet, cooking until fragrant.
- Drizzle with lemon juice, stirring gently to combine.
- Plate the roasted vegetables, top with seared scallops, and drizzle with skillet juices.
- Serve immediately and enjoy!
Notes
- Ensure scallops are not overcrowded in the skillet for proper searing.
- Adjust seasoning to your taste preference.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Searing and Roasting
- Cuisine: American
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 2g
- Sodium: 650mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 60mg