Ad// Seared scallops with Bimi® broccoli and brown butter – a beautiful, simple starter with plenty of flavour.
This is one of those dishes that is simple to make yet looks wildly elegant on the plate.
Seared scallops with Bimi® broccoli and brown butter is a truly delicious, beautiful plate of food – perfect as a starter for New Year’s Eve, birthdays or summer dinners, when you want something a little special that is still easy to make.
The scallops are seared briefly over a high heat so they take on that beautiful golden crust while staying perfectly tender and juicy inside. The Bimi® broccoli is flash-fried in butter so it keeps its bite and its vivid green colour – a lovely contrast to the scallops.
Everything is brought together with a deep, nutty brown butter, finished with capers, lemon and fresh parsley. It is a combination that delivers plenty of umami, freshness and a touch of acidity – and it really lifts the dish. Finally, it is all topped with a little finely grated lemon zest, the finishing touch in both aroma and flavour.
A recipe that is easy to approach, quick to make and impressive to serve – it doesn’t get much better than that.
Bimi® broccoli is one of those vegetables that tastes wonderful, is incredibly easy to cook and looks elegant on the plate.
It has a sweeter, milder flavour than classic broccoli and broccolini, with a slightly nutty undertone and a crisp, pleasing texture – which is exactly why it has become a favourite in so many homes.
Bimi® needs minimal preparation and is remarkably versatile in the kitchen. It works perfectly as a side for fish, shellfish and meat, or as part of a green vegetarian dish.
Its bright green colour and slender shape also make it an obvious choice for beautiful plating – with no extra effort. And you can in fact eat every part of a Bimi® broccoli stem – no food waste, just pure indulgence.
Read more on Bimi®’s own website – click here.
Seared scallops with Bimi® broccoli and brown butter
Ingredients
Butter-fried Bimi®
- 150 g Bimi® broccoli
- 30 g butter
- Salt and freshly ground black pepper
Seared scallops
- 12 scallops
- Salt and a pinch of sugar
- Oil for frying
Brown butter with capers and lemon
- 100 g butter
- 2 tbsp capers
- 1/2 lemon juice only
- 1 tbsp parsley finely chopped
- Freshly ground black pepper
To serve
- 1 lemon finely grated zest only
Method
Preparation
- Rinse the Bimi® broccoli thoroughly and pat dry. Remove the leaves, trim the bottom of the stems at an angle and halve them lengthways. Cut off some of the side shoots too, so you have smaller pieces to work with. Set aside.
- Clean the scallops, removing any sinew and the small, tough muscle on the side. Rinse them and pat thoroughly dry with kitchen paper, sprinkle the tops with a pinch of sugar and a little salt, and leave to stand for 10-15 minutes.
Brown butter
- Melt the butter over a medium heat. Let it foam up well, then turn the heat down slightly. Keep cooking, stirring as you go, until the butter turns nut-brown. Then leave the butter over the very lowest heat until you are ready to serve. Just before serving, stir the capers, lemon juice and parsley into the butter and season with freshly ground black pepper.
Seared scallops and Bimi® broccoli
- Melt the butter in a frying pan over a medium heat until it foams well. Fry the broccoli for a couple of minutes, turning it halfway through. Season with salt and freshly ground black pepper and take the pan off the heat.
- Meanwhile, heat a splash of oil in a second frying pan over a good high heat. Sear the scallops for one minute on each side. It is important to cook them over a high heat so they develop a good golden crust rather than steaming in their own juices.
Plating
- Place 3 scallops on each plate and arrange the Bimi® broccoli florets around them. Spoon over the butter sauce and finish with finely grated lemon zest.
Nutrition
Premium
Virkelig en lækker og nem ret! En forret der virkelig slår benene væk under de fleste. Perfekt kombination af Bimi broccoli og kammuslinger – og så med den brunede smør som prikken over i’et.
Hejsa
Det var da en dejlig besked, tusind tusind tak for de søde ord 🙂
Warm wishes, Dianna
Hold k… hvor er det nemt og lækkert. Den er på menuen til nytår og jeg glæder mig allerede til at spise det igen!!!