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Ingredients
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Ingredients
Method
Directions
- 1
Prepare the Vegetables
Preheat your oven to 425°F (220°C). On a large baking sheet, add the cauliflower florets and diced kohlrabi. Drizzle with olive oil, and season with salt and black pepper. Toss to coat evenly.
- 2
Roast the Vegetables
Roast the vegetables in the preheated oven for about 20 minutes, or until they are tender and starting to brown. Stir them halfway through to ensure even cooking.
- 3
Prepare the Brown Butter
While the vegetables are roasting, melt the unsalted butter in a small saucepan over medium heat. Continue cooking, swirling the pan occasionally, until the butter turns golden brown and smells nutty, about 5-7 minutes. Remove from heat and stir in the minced garlic and fresh thyme. Set aside.
- 4
Prepare the Scallops
Pat the scallops dry with paper towels and season both sides with salt and black pepper.
- 5
Sear the Scallops
In a large skillet over high heat, add a tablespoon of the brown butter. Once hot, add the scallops, making sure not to overcrowd the pan. Sear for about 2-3 minutes on each side until a golden crust forms and the scallops are opaque in the center. Remove from heat.
- 6