Pan-Seared Scallops with Lemon-Garlic Asparagus

Quick Summary

This 20-minute recipe pairs perfectly seared, golden-brown scallops with tender-crisp asparagus. It is a high-protein, gluten-free meal that is as nutritious as it is impressive.

Ingredients

Method

1. 1. Prepare the asparagus. Heat a large skillet over medium-high heat with a teaspoon of oil. Sauté the asparagus for 4–5 minutes until bright green and tender. Season with salt and set aside.
2. 2. Season the dry scallops generously with salt and pepper.
3. 3. Increase heat to high. Add the remaining oil to the pan. Once shimmering, place scallops in the pan, leaving space between them.
4. 4. Sear for 2 minutes without moving them to develop a golden crust. Flip and cook for 60 seconds more. Add butter, garlic, and lemon juice in the final 30 seconds, basting the scallops once.

Nutrition Snapshot

FAQ

How do I know when the scallops are done?

They should be opaque throughout and slightly firm to the touch, with a deep golden-brown exterior.

Can I use frozen scallops?

Yes, just thaw them completely in the refrigerator and pat them very dry before cooking.

What should I serve this with?

They pair beautifully with a side of quinoa or a light arugula salad.