Scallops with Vegetables
Transform your dinner table with this exquisite Scallops with Vegetables recipe, a perfect balance of elegance and simplicity. Featuring tender, golden-seared sea scallops paired with a vibrant medley of asparagus, zucchini, carrots, and red bell peppers, this dish is infused with a luscious garlic-butter sauce and brightened by a splash of soy sauce and lemon juice. Ready in just 30 minutes, this recipe is a weeknight wonder that doesn’t sacrifice sophistication. Perfect for a romantic dinner or an elevated family meal, this dish highlights the natural flavors of fresh vegetables and high-quality scallops, making it a delightful low-carb, protein-packed option. Serve it with your favorite side or enjoy it solo—the bold yet balanced flavors speak for themselves.
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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
- 2 pieces Garlic cloves, minced
- 1 bunch Asparagus, trimmed and cut into 2-inch pieces
- 2 pieces Carrots, julienned
- 1 piece Red bell pepper, sliced into thin strips
- 1 piece Zucchini, sliced into half-moons
- 1 tablespoon Soy sauce
- 2 tablespoons Lemon juice
Instructions
Pat the scallops dry with a paper towel and season both sides with 1/2 teaspoon each of salt and black pepper.
Heat 2 tablespoons of olive oil in a large skillet over medium-high heat until shimmering.
Add the scallops to the skillet in a single layer and sear for 2-3 minutes per side, or until a golden crust forms. Remove scallops from the skillet and set aside.
In the same skillet, lower the heat to medium and add the remaining 1 tablespoon of olive oil and 2 tablespoons of butter.
Once the butter has melted, add the minced garlic and sauté for 30 seconds until fragrant.
Add the asparagus, carrots, red bell pepper, and zucchini to the skillet. Season with the remaining 1/2 teaspoon of salt and stir to coat the vegetables in the garlic butter mixture.
Cook the vegetables for 5-7 minutes, stirring occasionally, until they are tender but still crisp.
Stir in the soy sauce and lemon juice, allowing the flavors to meld for 1-2 minutes.
Return the scallops to the skillet and gently toss to combine with the vegetables. Heat for another minute if needed, then remove from the stove.
Serve the scallops and vegetables warm. Optionally, garnish with fresh parsley or a lemon wedge for added brightness.
Nutrition Facts
Calories |
1200 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 71.2 g | 91% | |
| Saturated Fat | 21.4 g | 107% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 210 mg | 70% | |
| Sodium | 5438 mg | 236% | |
| Total Carbohydrate | 62.9 g | 23% | |
| Dietary Fiber | 16.3 g | 58% | |
| Total Sugars | 22.1 g | ||
| Protein | 89.5 g | 179% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 244 mg | 19% | |
| Iron | 12.1 mg | 67% | |
| Potassium | 3184 mg | 68% | |
*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.
