Kroger Pan-Seared Scallops with Broccoli and Garlic Butter Rice

Ingredients

• 1 lb Eastern Seas Scallops
• 1 bag Birds Eye Broccoli Florets
• 3 tbsp Challenge Salted Butter
• 2 cups cooked white rice
• 2 cloves garlic, minced
• 1 tbsp olive oil
• Salt and pepper to taste

Steps

1. Cook rice according to package directions. Stir in 1 tbsp butter and minced garlic; keep warm.
2. Steam frozen broccoli according to package directions. Toss with 1 tbsp butter and season with salt and pepper.
3. Pat scallops dry with paper towels and season with salt and pepper. Heat oil in a large skillet over medium-high heat until shimmering.
4. Add scallops in a single layer and sear for 2–3 minutes per side until golden and cooked through. Transfer to a plate.
5. Add remaining 1 tbsp butter to the skillet and swirl to combine with pan drippings.
6. Divide rice among four plates. Top with scallops, drizzle with pan butter, and serve broccoli on the side.