Seared Scallops with Vegetables

Step 1

Pat the 12 scallops dry with paper towels and season both sides with salt and pepper.

Step 2

Trim the 200g green beans and cut the 2 carrots into small dice. Halve the 150g cherry tomatoes.

Step 3

Heat 1 tbsp olive oil in a large skillet over medium-high. Add the green beans and carrots, cook until crisp-tender, about 5 minutes.

Step 4

Add the 100g frozen peas and 150g cherry tomatoes, cook for 2 minutes until tomatoes soften. Transfer vegetables to a plate.

Step 5

In the same skillet, heat 1 tbsp olive oil and 1 tbsp butter over high heat. Place the scallops in a single layer, not touching.

Step 6

Sear scallops until golden brown, about 2 minutes per side. They should feel firm but springy.

Step 7

Return vegetables to the skillet, add 1 tbsp butter and the juice of 1 lemon. Toss gently for 1 minute to coat.

Step 8

Serve immediately, spooning the buttery sauce over the scallops and vegetables.