Scallops with roasted broccolini and asparagus. 6/17/22

Pan-seared scallops with roasted broccolini and asparagus

Originally I had planned on making asparagus and a salad. When I went to the grocery store they had a pack of asparagus and broccolini together for $5. I shifted gears and decided that asparagus and broccolini totally went together and all I needed to do was find a way to cook them without dirtying two large skillets. Aha! I’ll roast them in the oven on a sheet pan!

First I pre-heated my oven to 425F. (Luckily it was unseasonably cool today.) Then I put first the broccolini and then the asparagus in a plastic bag along with some olive oil and salt and shook the bag to get everything coated. I put all the vegetables on a foil lined sheet pan and they cooked in 15 minutes.

In the meantime John cooked the scallops in our cast iron frying pan for a few minutes on the first side to give the scallops a nice brown crust and then flipping them over for an additional minute on the other side. Don’t overcook them!

The vegetables and the scallops were delicious! We opened one of our good chardonnays and turned our dinner into a special no-occasion occasion 😊.

This entry was posted in American, Easy, Kitchen tips, Low carb meals, Methods, pescatarian, Sheet pan, Shellfish, Special occasion, Vegetables and tagged . Bookmark the permalink.

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