Imagine serving a dish so elegant and delicious that your dinner guests will think you've secretly trained in a Michelin-starred kitchen. These perfectly seared scallops with a vibrant asparagus relish are about to transform your home cooking from ordinary to extraordinary! With just a few professional techniques, you'll create a restaurant-worthy meal that looks stunning and tastes even better, all in under 20 minutes.
Prep Time: 10 mins
Cook Time: 10 mins
Total Time: 20 mins
Cuisine: American
Serves: 2 servings
Ingredients
- 8 large sea scallops
- 1 cup asparagus, chopped
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- Salt, to taste
- Pepper, to taste
Instructions
- Remove scallops from refrigerator 15 minutes before cooking to allow them to reach room temperature, which ensures even cooking.
- Pat scallops completely dry using paper towels. Moisture prevents proper searing, so ensure they are thoroughly dried.
- Season scallops generously on both sides with salt and freshly ground black pepper.
- Finely chop fresh asparagus into small, uniform pieces for the relish.
- Heat olive oil in a heavy-bottomed skillet or cast-iron pan over medium-high heat until oil is shimmering but not smoking.
- Carefully place scallops in the hot pan, ensuring they are not touching each other. Allow them to sear undisturbed for approximately 2-3 minutes until a golden-brown crust forms.
- Gently flip scallops using tongs and sear the opposite side for an additional 2-3 minutes until they are golden and slightly translucent in the center.
- Remove scallops from pan and let them rest on a warm plate.
- In the same pan, quickly sauté chopped asparagus for 1-2 minutes to retain crispness and bright color.
- Drizzle lemon juice over asparagus and scallops to add brightness and enhance flavors.
- Plate scallops and top with asparagus relish, serving immediately while hot.
Tips
- Dryness is Key: The secret to achieving a gorgeous golden-brown crust is ensuring your scallops are completely dry before cooking. Use paper towels and pat them thoroughly to remove all moisture.
- Temperature Matters: Let scallops sit at room temperature for 15 minutes before cooking to ensure even heat distribution and prevent uneven cooking.
- Use the Right Pan: A heavy-bottomed skillet or cast-iron pan provides the most consistent, high heat for an ideal sear.
- Don't Overcrowd: Give each scallop space in the pan to prevent steaming and ensure a perfect crispy exterior.
- Cooking Time is Critical: 2-3 minutes per side is ideal. Overcooking will make scallops tough and rubbery.
- Fresh is Best: Always use fresh, high-quality sea scallops for the most delicate flavor and texture.
Nutrition Facts
Calories: 180kcal
Carbohydrates: 5g
Protein: 20g
Fat: 10g
Saturated Fat: g
Cholesterol: 35mg
