Pan-Seared Scallops with Lemon Butter Sauce and Roasted Asparagus

Equipment

Ingredients

Instructions

1. 1
   Preheat oven to 400°F (200°C). Toss the trimmed asparagus with 1/2 tablespoon of olive oil, salt, and pepper on a baking sheet. Roast for 10-12 minutes, or until tender-crisp.
2. 2
   While asparagus roasts, pat the scallops extremely dry with paper towels. Season generously with salt and pepper on both sides.
3. 3
   Heat the remaining 1/2 tablespoon of olive oil in a large non-stick skillet over medium-high heat until shimmering. Add 1 tablespoon of butter.
4. 4
   Once the butter is melted and sizzling, carefully place the scallops in a single layer in the hot skillet, ensuring not to overcrowd the pan. Cook for 1.5-2 minutes per side without moving them, until a deep golden-brown crust forms. You may need to cook in batches.
5. 5
   Remove scallops from the pan and set aside on a plate. Reduce heat to medium. Add the remaining 1 tablespoon of butter to the skillet. Once melted, add the minced garlic and cook for 30 seconds until fragrant.
6. 6
   Pour in the fresh lemon juice and stir, scraping up any browned bits from the bottom of the pan. Let it simmer gently for 1 minute until slightly reduced.
7. 7
   Return the scallops to the pan and toss gently to coat them in the lemon butter sauce. Stir in the fresh parsley.
8. 8
   Serve the pan-seared scallops immediately alongside the roasted asparagus, with extra lemon wedges for squeezing.

Nutrition

Frequently Asked Questions