This pan seared scallops with roasted vegetables dish is the perfect way to celebrate at home while feeling like you are eating food from a restaurant. A perfect Valentine’s Day meal or Lenten feast.
To ring in 2018 my husband and I headed to the Bonefish Grill (sans kids) and went to bed by 9 pm. It was one of the best New Year’s in recent memory (no, really!) I had the chef’s special- pan seared scallops with roasted vegetables and topped with a spicy sauce.
The dish was so delicious that I came home and made it 4 more times until I perfected the flavor. That’s because the dish cost $25 plus tax and tip, and it came with just 4 scallops. There’s just no way I could make that dish a habit.
Related post: Big List Of Delicious Recipes Served With White Rice
First I started by perfecting the glaze- a spicy balsamic glaze that I am now using on a lot of different dishes because it’s to easy to make ahead and store in the fridge. Then I worked out the kinks on searing scallops to perfection, and finally put the whole dish together. It’s delicious- and I can make 4 portions for about $35, depending on the price of scallops. I love to find them on sale at Sprouts and then buy a few pounds extra and freeze them. Here’s the recipe.
Pan Seared Scallops With Roasted Vegetables Recipe
- 1-1/5 pounds sea scallops
- 1/4 pound bacon optional
- 1 cup butternut squash cubed
- 1 cup mushrooms sliced
- 1 cup red pepper sliced
- 1 cup Brussels sprouts quartered
- 4 tablespoons bacon grease or olive oil divided
- 2 tablespoons butter or margarine
- salt and pepper to taste
For the scallops
First pan fry the bacon, chop into small pieces and set aside. Remove about half of the bacon grease from the skillet. While the bacon is cooking, pat dry the scallops and remove the side mussels. Over medium high heat, sear the scallops, about 2 minutes per side or until no longer opaque. Sprinkle with salt and pepper. I don't cook the scallops until the very end.
For the squash and Brussels sprouts
Cube the butternut squash and quarter the Brussels sprouts. Using 1-2 TB of leftover bacon grease, (or other oil if you are not using bacon), pan fry the veggies on medium until tender.
For the mushrooms and red pepper
In a small skillet, melt 2 TB butter. Add the mushrooms and red pepper, and sauté on medium heat until tender.
While the vegetables are cooking, prepare the Balsamic Glaze recipe found here. I often serve this dish with my Costa Rican White Rice recipe, found here.
To serve the scallops with roasted vegetables, plate the veggies and place scallops on top. I usually serve about 8 per person. Drizzle the glaze over the top and sprinkle bacon bits as garnish. I will leave a serving dish of glaze on the table as inevitably people want more during the meal. Bon appetit!
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