Prep time
15 mins
Cooking Time
25 mins
Serves
8
Ingredients
Ingredients
- 2 lbs. MSC-certified Lidl Frozen North Atlantic Sea Scallops, thawed
- 2 medium sweet potatoes
- 3 red potatoes
- 5 carrots
- 1 small red onion
- 6 garlic cloves, thinly sliced
- 8 sprigs of thyme, plus more for garnish
- 1 tsp ground cumin
- 4 tbsp unsalted butter
- 1 tbsp olive oil, plus more for searing scallops
- 1 tsp Kosher salt and ½ tsp Black pepper, plus more for seasoning scallops
Method
Method
- Preheat oven to 425F.
- Cut sweet potato, red potato, carrots and onion into small ½” to 3/4” pieces. Transfer to a sheet pan along with garlic and toss with olive oil, 1 tsp salt, ½ tsp pepper, cumin and thyme. Arrange in one layer and return to oven to roast for 22-25 minutes or until vegetables are tender and charred in spots. Remove from oven, remove thyme sprigs and set aside.
- Meanwhile, blot scallops dry with paper towel and season on all sides with kosher salt and black pepper. On a skillet over medium high heat, add enough oil to thinly coat pan surface. Add scallops to pan (don’t crowd the pan, cook in batches if necessary) and cook for 2 minutes on one side. Flip scallops to the other side, add butter and cook for 1 minute, basting the scallops with butter.
- To serve, add roasted vegetables to a serving platter, then top with scallops. Drizzle with any remaining butter from pan, garnish with thyme sprigs and serve immediately.