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Scallops with Asparagus

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30min

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4 servings

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This elegant and healthy dish features tender, succulent scallops paired with crisp, vibrant asparagus. The scallops are seared to perfection and served alongside the asparagus, which is lightly sautéed with garlic and lemon. This quick and easy meal is perfect for a special occasion or a delightful weeknight dinner, offering a delicious balance of flavors and textures.

Nutrition Facts

Disclaimer: The nutritional information provided is estimated and may vary based on portion size and preparation.

Facts
Quantity
Fiber
Sugar
2 g
1 g
Allergen Content

Based on your allergy profile, please note the following possible allergens:

Shellfish

Ingredients

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Steps

Read instructions and get ready to cook

1
Prepare the scallops

Rinse the scallops under cold water and pat them dry with paper towels. Remove the small side muscle from each scallop if present.

2
Season the scallops

Season both sides of the scallops with salt and black pepper.

3
Prepare the asparagus

Trim the woody ends from the asparagus spears and discard. Cut the asparagus into 2-inch pieces.

4
Prepare the garlic

Mince the garlic cloves.

5
Prepare the lemon

Zest and juice the lemon.

6
Cook the asparagus

Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the minced garlic and sauté for 30 seconds. Add the asparagus pieces and cook, stirring occasionally, for 4-5 minutes, or until tender-crisp. Remove the asparagus from the skillet and set aside.

7
Cook the scallops

In the same skillet, heat the remaining 1 tablespoon of olive oil and 2 tablespoons of butter over medium-high heat. Once the butter has melted and the pan is hot, add the seasoned scallops in a single layer. Cook for 2-3 minutes on each side, or until golden brown and slightly firm to the touch.

8
Add the lemon zest and juice

Reduce the heat to low and add the lemon zest and juice to the skillet. Stir gently to coat the scallops evenly. Cook for an additional 30 seconds to 1 minute.

9
Serve

Divide the sautéed asparagus among four plates. Top each serving with the seared scallops and any remaining pan sauce. Serve the Scallops with Asparagus hot.

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