Seared Scallops & Lemon-Butter Sauce

Place an oven rack in the center of the oven, then preheat to 450°F. Fill a medium pot with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Cut off and discard the bottom 1/2 inch of the broccoli stem; cut the broccoli into small florets. Place on a sheet pan. Drizzle with 1 teaspoon of olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Roast 18 to 20 minutes, or until browned and tender when pierced with a fork. Remove from the oven. 

While the broccoli roasts, large dice the potatoes. Add to the pot of boiling water. Cook 16 to 18 minutes, or until tender when pierced with a fork. Turn off the heat. Drain thoroughly and return to the pot. Add the fromage blanc and half the butter. Using a fork or potato masher, mash to your desired consistency. Taste, then season with salt and pepper if desired. 

While the potatoes cook, quarter and deseed the lemon. Pat the scallops dry with paper towels. Using your hands, remove and discard the tough side muscle from each scallop. Season with salt and pepper on both sides. Thoroughly wash your hands after handling the scallops. Once the potatoes have cooked about 10 minutes, in a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned scallops and cook 4 to 5 minutes on the first side, or until browned. Flip the scallops, then add the remaining butter and the juice of 2 lemon wedges. Cook, constantly spooning the sauce over the scallops, 1 to 2 minutes, or until coated and cooked through. Turn off the heat. Transfer the cooked scallops to a plate. 

Evenly top the roasted broccoli with the juice of the remaining lemon wedges. Carefully stir to coat. Serve the cooked scallops with the mashed potatoes and finished broccoli. Spoon any remaining sauce from the pan over the scallops. Enjoy!