Caramelized Scallops on Warm Asparagus Tomato Salad
Elevate your seafood game with this elegant recipe for Caramelized Scallops on Warm Asparagus Tomato Salad—a dish that's both visually stunning and bursting with bold flavors. Perfectly seared sea scallops, with their golden, caramelized crust, are the star of the show, while a vibrant medley of tender asparagus, juicy cherry tomatoes, and aromatic garlic and shallots provides a warm and zesty salad base. A splash of balsamic vinegar and fresh lemon juice adds tangy sophistication, making this a restaurant-quality meal you can create in just 35 minutes. Ideal for dinner parties or date nights, this healthy yet indulgent recipe is as easy to prepare as it is impressive to serve.
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Recipe Information
Ingredients
- 12 pieces Sea scallops
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 3 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 1 pound Asparagus
- 1.5 cups Cherry tomatoes
- 2 cloves Garlic
- 2 tablespoons Lemon juice
- 2 tablespoons Fresh parsley
- 1 small Shallot
- 1 tablespoon Balsamic vinegar
Instructions
Pat the scallops dry with paper towels and season them on both sides with salt and black pepper. Set aside.
Trim the tough ends off the asparagus and cut into 2-inch pieces. Halve the cherry tomatoes. Finely mince the garlic and shallot.
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the asparagus and cook for 4-5 minutes until tender-crisp. Stir in the garlic and shallot, cooking for an additional 1 minute until fragrant.
Add the cherry tomatoes to the skillet and cook for 2-3 minutes until they soften slightly. Stir in the lemon juice, balsamic vinegar, and parsley. Season with a pinch of salt and pepper, then transfer the salad onto a serving platter. Keep warm.
Wipe the skillet clean and return it to medium-high heat. Add the remaining 2 tablespoons of olive oil and 1 tablespoon of butter to the pan.
Once the butter is melted and the skillet is hot, add the scallops, making sure they are spaced out to avoid overcrowding. Cook for 2-3 minutes on the first side without moving them, allowing a golden crust to form.
Flip the scallops and add the remaining 1 tablespoon of butter to the skillet. Cook for another 1-2 minutes until the scallops are caramelized and just cooked through. Spoon some of the melted butter over the scallops as they cook.
Place the caramelized scallops on top of the warm asparagus tomato salad. Garnish with extra parsley if desired and serve immediately.
Nutrition Facts
Calories |
1176 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 70.2 g | 90% | |
| Saturated Fat | 21.3 g | 106% | |
| Polyunsaturated Fat | 4.2 g | ||
| Cholesterol | 210 mg | 70% | |
| Sodium | 4803 mg | 209% | |
| Total Carbohydrate | 60.2 g | 22% | |
| Dietary Fiber | 14.2 g | 51% | |
| Total Sugars | 20.9 g | ||
| Protein | 87.8 g | 176% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 240 mg | 18% | |
| Iron | 13.5 mg | 75% | |
| Potassium | 2876 mg | 61% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
