This recipe looks lavish, but takes mere minutes to whip up.
Theyll sear in a hot skillet for only three (!)
Simply use your fingertips to peel off the small crescent-shaped piece on the side of each scallop.
Photo:Jen Causey, Food Stylist: Chelsea Zimmer, Prop Stylist: Claire Spollen
This recipe was developed by Melissa Gray.
Place Broccolini in alarge microwave-safe bowl and add 2 tablespoons water.
Cover with a microwave-safe lid or plastic wrap.
Microwave on high until crisp-tender, 4 to 5 minutes.
Pour off any remaining water.
Add 1/2 teaspoon salt and toss to combine.
Cook scallops:
Heat oil in a large nonstick skillet over medium-high.
Pat scallops dry; sprinkle with pepper and remaining 1 teaspoon salt.
Cook scallops, undisturbed, until deep golden brown and crispy on bottom, about 2 minutes.
Flip and cook until just cooked through, 30 seconds to 1 minute.
Transfer to a large plate and loosely cover with aluminum foil to keep warm.
Reduce heat to medium-low.
Remove from heat and stir in remaining 2 tablespoons butter.
Plate and garnish scallops and Broccolini:
Drizzle scallops and Broccolini with butter mixture.
Sprinkle with lemon zest, remaining 1 tablespoon parsley, and (if using) crushed red pepper.
Make Ahead:Blanch or steam the broccolini ahead of time and store in the refrigerator for 1 day.
Trust us, don’t attempt to make the scallops ahead of time.
