Are you ready to transform your home kitchen into a gourmet dining experience? This Sea Scallops and Asparagus recipe is about to become your new culinary showstopper - a dish so elegant and delicious, your guests will be convinced you've secretly trained in a Michelin-starred restaurant. With golden-seared scallops that melt in your mouth and perfectly crisp asparagus, this recipe proves that extraordinary meals don't have to be complicated or time-consuming.
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1 lb sea scallops
- 1 bunch asparagus, trimmed
- 2 tbsp olive oil
- 2 cloves garlic, minced
- Salt and pepper to taste
- 1 lemon, juiced
Instructions
- Pat the sea scallops dry with paper towels to ensure a perfect golden sear. Season both sides generously with salt and freshly ground black pepper.
- Trim the woody ends of the asparagus by snapping off the tough bottom portion. Cut asparagus into 2-inch diagonal pieces for even cooking and attractive presentation.
- Heat olive oil in a large non-stick skillet or cast-iron pan over medium-high heat until the oil is shimmering but not smoking.
- Add minced garlic to the pan and sauté for 30 seconds, being careful not to burn the garlic, which can create a bitter taste.
- Carefully place the seasoned scallops in the hot pan, ensuring they are not overcrowded. Cook for approximately 2-3 minutes on the first side until a golden-brown crust forms.
- Gently flip the scallops and cook for an additional 1-2 minutes on the other side. The scallops should be opaque and slightly firm to the touch.
- Remove scallops from the pan and set aside on a warm plate, tenting loosely with aluminum foil to keep warm.
- In the same pan, add asparagus and sauté for 3-4 minutes until bright green and tender-crisp, stirring occasionally.
- Squeeze fresh lemon juice over the scallops and asparagus just before serving to add brightness and enhance the seafood's natural flavors.
- Plate the asparagus first, then arrange the seared scallops on top. Garnish with additional lemon wedges if desired.
Tips
- Always choose dry-packed scallops for the best sear - they'll caramelize beautifully instead of releasing excess water.
- Pat scallops completely dry before cooking to achieve that coveted golden-brown crust.
- Use a heavy-bottomed skillet like cast iron for even heat distribution.
- Don't overcrowd the pan - this prevents proper searing and steaming instead of caramelizing.
- Cook scallops just until they're opaque and slightly firm - overcooking makes them rubbery.
- Let scallops rest for a minute after cooking to retain their juicy interior.
- Fresh lemon juice is key to brightening the entire dish's flavor profile.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 10g
Protein: 30g
Fat: 12g
Saturated Fat: 2g
Cholesterol: 70mg
