Scallops Jardiniere
Elevate your seafood game with Scallops Jardiniere, a vibrant and flavorful dish that pairs perfectly seared sea scallops with a medley of colorful garden-fresh vegetables in a creamy, white wine-infused sauce. This elegant recipe combines tender asparagus, juicy cherry tomatoes, sweet carrots, and zucchini for a symphony of textures and flavors. Seasoned with aromatic shallots, garlic, fresh parsley, and a hint of bright lemon juice, every bite is a burst of freshness. Ready in just 35 minutes, this impressive yet easy-to-make scallop dish is perfect for dinner parties or date nights. Serve it over rice, potatoes, or pasta for a complete meal, and let its restaurant-quality taste shine in your home kitchen.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 454 grams Sea scallops
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
- 2 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 1 medium Shallot, finely chopped
- 2 cloves Garlic, minced
- 1 medium Carrot, diced
- 1 medium Zucchini, diced
- 100 grams Asparagus, chopped into 2.5 cm pieces
- 150 grams Cherry tomatoes, halved
- 120 milliliters White wine
- 60 milliliters Heavy cream
- 2 tablespoons Fresh parsley, chopped
- 1 tablespoon Fresh lemon juice
Instructions
Pat the scallops dry with a paper towel and season with salt and black pepper on both sides.
Heat 1 tablespoon of olive oil and 1 tablespoon of butter in a large skillet over medium-high heat.
Add scallops to the skillet, making sure not to overcrowd them. Sear on one side for 2-3 minutes without moving, then flip and sear for another 2 minutes on the other side until golden brown and cooked through. Transfer to a plate and set aside.
In the same skillet, add the remaining olive oil and butter. Reduce the heat to medium.
Add the chopped shallot and minced garlic to the pan, sautéing for 1-2 minutes until fragrant and softened.
Stir in the diced carrots and cook for 2-3 minutes. Add the diced zucchini and asparagus, cooking for another 2-3 minutes until the vegetables begin to soften.
Add the cherry tomatoes and sauté for 1-2 minutes until they just begin to break down.
Deglaze the pan by pouring in the white wine, scraping up any browned bits from the bottom of the pan. Let the wine reduce by half, about 2-3 minutes.
Stir in the heavy cream and simmer for 1-2 minutes until the sauce slightly thickens.
Return the scallops to the skillet, spooning the sauce and vegetables over them to heat through, about 1 minute.
Remove from heat and stir in the fresh parsley and lemon juice.
Serve the scallops and vegetables immediately, either on their own or over a bed of rice, potatoes, or pasta, drizzled with the sauce.
Nutrition Facts
Calories |
1409 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 77.1 g | 99% | |
| Saturated Fat | 31.2 g | 156% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 308 mg | 103% | |
| Sodium | 4305 mg | 187% | |
| Total Carbohydrate | 59.4 g | 22% | |
| Dietary Fiber | 9.1 g | 32% | |
| Total Sugars | 17.4 g | ||
| Protein | 101.6 g | 203% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 201 mg | 15% | |
| Iron | 6.8 mg | 38% | |
| Potassium | 2996 mg | 64% | |
*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.
