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Blistered Broccoli and Seared Scallops

The Asian flavors of lemongrass and ginger add contrast to this entrée of seared scallops and blistered broccoli.


2 Tbsp. grape seed oil

2 lbs. large sea scallops

Coarse salt and ground pepper (to taste)

2 1/2 lbs. Ready-Set-Serve Bite-Size Broccoli Florets

1 Tbsp. lemongrass

1 Tbsp. ginger

1 tsp. chili paste

1/4 cup Ready-Set-Serve Lemon Juice

1/4 cup low-sodium soy sauce

2 Tbsp. rice vinegar

2 Tbsp. Sambal sauce (optional)


In a large skillet, heat 1 Tbsp. grape seed oil over medium-high heat. Season scallops with salt and pepper; sear in a very hot pan for approximately two minutes on each side. Remove from pan and allow to rest in a warm place.

Pour remaining oil into pan and immediately add broccoli; sear for one minute then incorporate lemongrass, ginger, chili paste, and lemon juice. To deglaze pan, add soy sauce, vinegar, and Sambal sauce; toss to combine.

Serve immediately with two or three seared scallops on each plate.