Seared Scallops + Broccoli

We are loving the scallops from Butcher Box!

To make this, sear the scallops in a cast iron pan with melted Miyokos Creamery vegan butter. Cook on both sides until nicely browned and fully cooked. Coat broccoli with olive oil and sea salt, then roast at 425 for 45 minutes if you like them crispy like we do. Serve on a bed of raw spinach for summer dinner perfection!

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