Seared Scallops with Asparagus

Name: Seared Scallops with Asparagus
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2 servings
Ingredients: 12 large scallops; 1 bunch of asparagus, trimmed; 3 tablespoons olive oil; 2 tablespoons butter; Salt and pepper to taste; 1 lemon, zested and juiced

Highlighted under: Cozy Home-Cooked Recipes

Whenever I have a craving for something elegant yet simple, I turn to this recipe for Seared Scallops with Asparagus. The balance of sweet, tender scallops paired with crisp asparagus is truly delightful. In just under 30 minutes, I can whip up this gorgeous dish that impresses my friends and family. The key is in the timing; mastering the perfect sear on the scallops while ensuring the asparagus retains a slight crunch makes all the difference. Trust me, this recipe will elevate any dining experience!

Created by

Emily

Last updated on 2026-01-22T11:21:28.498Z

Making Seared Scallops with Asparagus is one of my favorite things to do when I want to treat myself. I vividly remember the first time I perfected the sear on those beautiful scallops—golden crust on the outside while remaining tender and juicy within. It's a dish that brings sophistication and joy to the table without special ingredients or complex techniques.

One tip I swear by is to ensure the scallops are dry before they hit the pan. This little detail helps achieve that perfect golden crust we all crave. I always pat them down with a paper towel before seasoning, and it made a world of difference!

Why You Will Love This Recipe
Succulent scallops that melt in your mouth
Crisp-tender asparagus adds a touch of freshness
Quick and easy to prepare, perfect for weeknights

Mastering the Sear

To achieve the perfect sear on your scallops, it’s essential to start with dry scallops. Pat them thoroughly with a paper towel before seasoning. This step is crucial as moisture can prevent the scallops from forming that desirable crispy crust. When adding them to the hot skillet, make sure not to overcrowd the pan; this can lower the temperature of the pan and lead to steaming rather than searing.

The key to a beautiful golden brown crust is to not move the scallops around too much. Let them cook undisturbed for about 2-3 minutes on one side before flipping. You'll know they're ready to turn when they release easily from the skillet and have developed a caramelized edge. If they stick, they're not ready yet; give them another minute before attempting to flip.

Perfecting the Asparagus

Selecting the right asparagus is vital for this dish. Look for firm, bright green stalks with tightly closed tips. For added flavor, consider lightly blanching the asparagus in boiling water for just 2 minutes before sautéing; this will enhance its vibrant color and tenderness without sacrificing its crunchiness. Pair it with a splash of lemon juice during cooking to complement the sweetness of the scallops.

When sautéing, use a large enough skillet to allow the asparagus to cook evenly without crowding. Keep an eye on the asparagus as it cooks—it should be tender yet still have a bright green color and a slight snap when you bite into it. Adjust the cooking time based on thickness; pencil-thin asparagus may only need 3-4 minutes, while thicker stalks could require a full 5 minutes.

Ingredients

Main Ingredients

12 large scallops
1 bunch of asparagus, trimmed
3 tablespoons olive oil
2 tablespoons butter
Salt and pepper to taste
1 lemon, zested and juiced

Cooking Instructions

Prepare the Asparagus

Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the asparagus, seasoning with salt and pepper, and cook for about 5 minutes until tender. Remove from the skillet and keep warm.

Sear the Scallops

Pat the scallops dry with a paper towel and season with salt and pepper. In the same skillet, add the remaining olive oil and butter. When hot, add the scallops and sear for about 2-3 minutes per side until golden brown.

Combine and Serve

Return the asparagus to the skillet, adding the lemon juice and zest. Toss gently to combine. Serve the scallops atop the asparagus, drizzling any remaining pan juices over the dish.

Pro Tips

For best results, make sure your scallops are at room temperature before cooking. This helps them cook evenly and achieve that golden crust.

Storing and Reheating

If you're preparing this dish ahead of time, consider storing the components separately. Cooked scallops can be refrigerated for up to two days, but be aware they may lose some of their softness upon reheating. To reheat, place them in a warm skillet over low heat for just a minute or two—this helps retain their tender texture while warming them through.

For storing asparagus, it’s best to keep it raw and cut just before cooking to maintain its crispness. If you have leftover cooked asparagus, consume it within two days for the best flavor and texture. Reheat gently to avoid overcooking; a quick toss in a pan should suffice.

Flavor Variations

While this recipe shines with the simplicity of lemon and butter, feel free to experiment with flavors. A dash of white wine added to the pan right after searing the scallops can lend a sophisticated depth to the dish. Alternatively, a sprinkle of crushed red pepper flakes can elevate the flavor profile to add a hint of spice, balancing the sweetness of the scallops beautifully.

For a more herbaceous note, consider adding fresh herbs like parsley or tarragon to the finished dish. Chopped herbs can enhance the freshness of the asparagus and add a fragrant component. Just fold them in just before serving for a burst of color and flavor.

Questions About Recipes

→ Can I use frozen scallops?

Yes, but make sure to thaw them completely and pat them dry before cooking.

→ What can I substitute for asparagus?

Green beans or snap peas are great alternatives if you don't have asparagus on hand.

→ How do I know when scallops are done cooking?

Scallops are done when they are opaque and have a slightly firm texture, typically about 2-3 minutes per side.

→ Can I make this dish in advance?

It's best to cook scallops just before serving as they can become rubbery when reheated, but you can prep ingredients in advance.