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Natural Grocers Brown Butter Glazed Scallops Served with Roasted Broccoli and Butternut Squash Bites

Paleo Diet
Primal
Keto Friendly
Coconut Free
Sugar Free
Gluten Free
Legume Free
Dairy Free
Grain Free Diet
Egg Free
Peanut free

Bay scallops are little pearls of oceanic flavor and they cook in a flash. By glazing them in nutty brown butter and adding a dash of tangy capers, these scallops are right at home on a fall or winter table. Paired with crisp-tender roasted broccoli and earthy butternut squash, you’ll have a quick family meal loaded with texture and flavor.

4
35-40 minutes
For the roasted broccoli
2 (10-ounce) bags of Natural Grocers Brand Organic Frozen Broccoli
3 cloves organic garlic, thinly sliced
4 tablespoons Natural Grocers® Brand Organic Extra Virgin Olive Oil
2 teaspoons Natural Grocers Brand Bulk Organic Lemon Pepper, or to taste
1⁄2 teaspoon Natural Grocers® Brand Bulk Real Salt
1⁄3 cup Natural Grocers® Brand Organic Parmesan Cheese Shreds
For the butternut squash bites
2 (10-ounce) bags of organic frozen butternut squash cubes
2 tablespoons thinly sliced organic shallot
2 1⁄2 tablespoons Natural Grocers® Brand Organic Extra Virgin Olive Oil
1⁄2 teaspoon each Natural Grocers Brand Bulk Real Salt and Organic Ground Black Pepper
3 tablespoons Natural Grocers Brand Bulk Pinon Nuts, lightly toasted
For the brown butter glazed scallops
1 bag frozen Orca Bay Scallops, thawed and thoroughly dried
3 tablespoons organic butter
1 tablespoon thinly sliced organic shallot
1⁄2 teaspoon Natural Grocers® Brand Bulk Real Salt
1⁄2 teaspoon Natural Grocers Brand Bulk Organic Black Pepper
1⁄2 tablespoon Natural Grocers Brand Bulk Organic Tarragon
1 tablespoon organic lemon juice
2 tablespoons drained organic capers
  1. Set both oven racks close to the middle of the oven. Preheat oven to 400° F.
  2. Empty scallops into a large bowl of cold water to defrost. Set aside.
  3. Line two large baking sheets with parchment paper.
  4. For the broccoli: In a large bowl mix broccoli, garlic, olive oil, lemon pepper, and salt together until well coated. Empty onto one of the baking sheets and spread out to one even layer. Rinse bowl and dry.
  5. For the butternut squash: Using the same bowl mix squash, shallot, olive oil, salt, and pepper until well coated. Empty onto the other baking sheet and spread out to one even layer.
  6. Place both baking sheets in the oven, one on each rack. Roast for 15 minutes, stir, and return to oven, swapping the sheet pans to the opposite rack so they evenly roast. Roast for another 10-15 minutes, or until the vegetables are tender and beginning to brown.
  7. To toast the pinon nuts: While the vegetables roast, add nuts to a small skillet set over medium-low heat. Cook for about 3 minutes, or until golden brown in spots, stirring frequently to prevent burning. Remove from heat.
  8. Remove vegetables from the oven. Scatter the Parmesan cheese over the broccoli and sprinkle the pinon nuts over the squash. Set aside until ready to serve.
  9. For the scallops: Ensure the thawed scallops are thoroughly dry before cooking. Melt butter in a large skillet over medium-high heat. Add scallops, shallot, salt, and pepper. Cook for 3 minutes, stir, then cook for another 2-3 minutes, or until the scallops are firm to the touch.
  10. Remove scallops from the skillet and allow butter to cook for 1-2 minutes, or until it starts to brown. Turn off heat. Use the lemon juice to deglaze the pan, being sure to thoroughly scrape up the browned bits stuck to the bottom. Add 1 or 2 tablespoons of water if needed to fully deglaze pan.
  11. Add scallops back to the pan with the tarragon and capers and stir to fully coat the scallops in the glaze (the butter glaze should be thick).
  12. Assemble each plate with a portion of the scallops and the roasted veggies and serve immediately.

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