Welcome, Seafoodies!
Thought of the day: When did scallops become a special-occasion-only food? Somewhere along the way, these sweet, tender little gems got a reputation for being elaborate, intimidating and strictly reserved for special occasions with white tablecloths. Well, we’re here to set the record straight with a brand new recipe—scallops are one of the easiest proteins you can cook, and this sheet pan dinner shows you how to do it in about 30 minutes flat!
That timing matters because back-to-school season has a way of turning weeknights into a blur of homework, activities and the eternal question of what’s for dinner. Thankfully, sheet pan meals are the super easy trick-up-your-sleeve secret to surviving it all. Everything cooks on one pan, cleanup is basically just tossing a sheet of foil and you still end up with a meal that looks and tastes seriously spectacular! Roasted sweet potatoes, broccoli and red bell pepper get tender and golden, while plump sea scallops cook up sweet and just-firm in only about 10 minutes.
Then there’s the maple-bacon butter, which is exactly as good as it sounds. Olive oil, real maple syrup, a squeeze of lime and a little kick of cayenne come together in a sauce that drizzles over everything. Top with crispy bacon as the final touch for the kind of flavor that gets kids excited about eating their vegetables and makes the grown-ups feel like they’re out on a date night—all from one humble sheet pan.
Beyond tasting incredible, this dinner also delivers where it counts nutritionally. Scallops are a lean, high-protein powerhouse, packed with the kind of fuel that keeps everyone full and focused through evening homework and after-school sports. They’re also an excellent way to hit the Dietary Guidelines for Americans recommendation of three or more servings of seafood each week—and with a maple-bacon butter sauce involved, reaching that goal has never tasted better! Add in fiber-rich sweet potatoes and broccoli, and you’ve got a balanced, satisfying meal that fuels busy bodies and brains without anyone even realizing how good it is for them.
So the next time you’re tempted to think scallops are too fancy (or complicated) for a weeknight, remember this recipe. It’s a delicious reminder that impressive and easy make a pretty great team—the most restaurant-worthy dinner might just be the one that comes together on a single pan while you help with spelling words.
Pull out that sheet pan and give it a try!
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Sheet Pan Scallops & Vegetables with Maple-Bacon Butter
- Total Time: 30 minutes
- Yield: 4 servings 1x
Ingredients
- 1 pound large sea scallops, fresh or thawed
- 1 large sweet potato (about 1 pound), peeled and cut into 1-inch cubes
- 1 small crown broccoli, cut into small florets
- 1 red bell pepper, seeded and cut into 1-inch cubes
- 2 tablespoons olive oil, divided
- 1 teaspoon kosher salt, divided
- ½ teaspoon freshly ground black pepper
- 4 slices bacon
- 3 tablespoons unsalted butter
- 1 tablespoon maple syrup
- 1 tablespoon lime juice
- ½ teaspoon cayenne pepper
- ¼ cup fresh parsley, chopped
Instructions
- Preheat oven to 425°F. Line baking pan with aluminum foil.
- Place sweet potatoes, broccoli and red peppers on baking sheet. Drizzle with 2 tablespoons of olive oil, ½ teaspoon salt and ½ teaspoon black pepper. Stir with a spatula to combine well. Cook for 10 minutes, stirring with a spatula halfway through.
- While vegetables are cooking, prepare the maple-bacon butter sauce. In a small skillet, heat 1 tablespoon olive oil over medium heat. Add bacon to skillet and cook for 4 to 5 minutes. Remove bacon and set on a plate; drain fat from skillet. Chop bacon once cooled.
- Return skillet to stove, and combine remaining 1 tablespoon olive oil, butter, maple syrup, lime juice and cayenne pepper. Heat over medium heat until starting to boil, then turn off heat and stir. Set aside.
- When vegetables are starting to turn golden, remove vegetables from oven and move to one end of sheet pan. Add scallops to other end of sheet pan. Sprinkle with chopped bacon and drizzle sauce on top of scallops and vegetables.
- Return pan to oven. Lower oven temperature to 350°F. Cook for about 10 minutes, or until scallops are cooked through.
- Garnish with fresh parsley and serve hot.
- Category: Scallops
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