Scallops with Asparagus
Elevate your weeknight dinner with this elegant and flavor-packed recipe for Scallops with Asparagus. Perfectly seared sea scallops, boasting a golden crust, are paired with tender-crisp asparagus sautéed in garlic, butter, and a touch of lemon for a vibrant burst of freshness. A hint of paprika and an optional splash of white wine infuse bold, aromatic flavors into every bite. Ready in just 30 minutes, this easy yet sophisticated dish is ideal for a romantic dinner for two or even a quick gourmet upgrade to your meal routine. Serve it piping hot and garnish with lemon wedges for the perfect final touch. Whether you're searching for a healthy seafood recipe, a low-carb option, or a luxurious meal with simple ingredients, this combination of scallops and asparagus is sure to impress!
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Recipe Information
Ingredients
- 12 pieces Sea scallops
- 1 pound Asparagus
- 2 tablespoons Olive oil
- 2 tablespoons Butter
- 2 cloves Garlic
- 1 whole Lemon
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
- 0.25 teaspoons Paprika
- 2 tablespoons White wine (optional)
Instructions
Rinse the sea scallops under cold water and pat them completely dry with paper towels. This step ensures a nice sear.
Trim the woody ends off the asparagus by bending each stalk until it naturally snaps; this is where the tender part starts.
Finely mince the garlic cloves and set them aside.
Heat a large skillet over medium-high heat and add 1 tablespoon of olive oil. Once the oil is shimmering but not smoking, add the scallops in a single layer, ensuring they are not overcrowded.
Season the scallops with a pinch of salt, black pepper, and paprika, and sear for 2-3 minutes on one side, until golden brown. Then, flip and sear for another 1-2 minutes on the other side.
Remove the scallops from the skillet and set them aside on a plate. Cover them lightly with foil to keep them warm.
In the same skillet, add the remaining 1 tablespoon of olive oil and 1 tablespoon of butter. Add the asparagus and sauté for 5-7 minutes, tossing occasionally, until they are tender-crisp.
Add the minced garlic to the asparagus during the last minute of cooking, stirring constantly to prevent burning.
Deglaze the skillet by adding the optional white wine or a squeeze of lemon juice, scraping up any browned bits from the pan for extra flavor.
Return the scallops to the skillet briefly and drizzle with the juice of half a lemon. Warm everything through for 1-2 minutes but do not overcook.
Transfer the scallops and asparagus to serving plates. Garnish with an additional pat of butter and a wedge of lemon on the side, if desired.
Serve immediately and enjoy!
Nutrition Facts
Calories |
1003 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 54.9 g | 70% | |
| Saturated Fat | 17.8 g | 89% | |
| Polyunsaturated Fat | 3.7 g | ||
| Cholesterol | 213 mg | 71% | |
| Sodium | 3742 mg | 163% | |
| Total Carbohydrate | 45.6 g | 17% | |
| Dietary Fiber | 11.7 g | 42% | |
| Total Sugars | 10.5 g | ||
| Protein | 85.4 g | 171% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 193 mg | 15% | |
| Iron | 12.0 mg | 67% | |
| Potassium | 2227 mg | 47% | |
*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.
