Seared Scallops with Asparagus
Highlighted under: Warm Bowl Creations
I absolutely love preparing seared scallops with asparagus as it perfectly combines elegance with simplicity. While the scallops offer a delicate sweetness that is hard to resist, the crispness of the asparagus adds a wonderful contrast in texture. I find that cooking them together elevates any dining experience, whether it’s a weeknight dinner or a special occasion. This dish not only delights the palate but also showcases beautiful colors on the plate. Trust me, once you try this, it will become a favorite in your kitchen too!
When I first attempted seared scallops, I was a bit intimidated by the thought of cooking seafood. However, I quickly discovered that the key to perfectly seared scallops lies in high heat and a non-stick pan. This method allows the scallops to develop a beautiful golden crust while remaining tender and juicy on the inside.
Pairing the scallops with asparagus was a fantastic decision! I love how the bright green color and crunch of the asparagus balance the buttery flavor of the scallops. A sprinkle of lemon juice at the end ties everything together beautifully, enhancing the dish's freshness. Remember to season generously!
Why You Will Love This Recipe
- The combination of buttery scallops with bright asparagus is simply irresistible.
- Quick and easy to prepare, making it perfect for entertaining or a weeknight meal.
- The dish looks impressive but involves straightforward techniques.
Understanding the Ingredients
Choosing the right scallops is key for this dish. Fresh sea scallops are ideal; they should have a mild, briny scent and be plump and moist. Avoid scallops that look dry or have a chalky texture. If fresh scallops are unavailable, frozen ones can be a viable option. Just ensure to thaw them properly in the refrigerator overnight before cooking to maintain their texture and flavor.
The asparagus should be vibrant green and firm. Look for stalks that are not too thick, as thinner asparagus will cook faster and develop a beautifully tender texture when sautéed. You can also experiment with different types of asparagus, such as purple or white, which will add a unique flavor and color to your dish.
Searing Scallops Like a Pro
When searing scallops, achieving the perfect golden crust is essential. Make sure your skillet is hot enough; you should see the oil shimmer before adding the scallops. This high heat will give you that beautiful golden brown crust. Avoid moving them too much during the first sear; letting them sit undisturbed helps develop that appealing crust.
Timing is crucial; overcooking scallops can turn them rubbery. Sear them for about 2-3 minutes on one side. They are ready to flip when they release easily from the skillet and have a golden edge. After flipping, add the butter to baste, which adds flavor and helps to further caramelize the scallops.
Serving Suggestions and Variations
This dish can be elevated by serving it with a light salad or over a bed of quinoa or risotto. If you want to add more color on your plate, consider coupling the scallops and asparagus with cherry tomatoes or a citrus salad, which complements the lemon juice beautifully.
For a different twist, experiment with flavors by adding minced garlic or shallots when sautéing the asparagus. Alternatively, you can replace the lemon with lime or a splash of balsamic vinegar for a unique tangy profile that still pairs well with the dishes’ primary flavors.
Ingredients
Gather these fresh ingredients for your seared scallops and asparagus.
Main Ingredients
- 8 large sea scallops
- 200g asparagus, trimmed
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- Salt and pepper to taste
- Juice of half a lemon
Make sure to adjust quantities based on your preferences or number of servings!
Preparation Steps
Follow these simple steps to create a stunning plate of seared scallops with asparagus.
Prepare the Asparagus
Begin by heating 1 tablespoon of olive oil in a skillet over medium-high heat. Once hot, add the trimmed asparagus and season with a pinch of salt and pepper. Sauté for about 4-5 minutes until bright green and slightly tender. Remove from the skillet and set aside.
Sear the Scallops
In the same skillet, add the remaining olive oil and heat until shimmering. Pat the scallops dry with a paper towel, then season with salt and pepper. Carefully place the scallops in the hot skillet, making sure not to overcrowd them. Sear for about 2-3 minutes on one side, until golden brown, then flip and add the butter. Cook for an additional 1-2 minutes, basting with the melted butter.
Combine and Serve
Return the sautéed asparagus to the skillet to warm through. Drizzle with lemon juice and give everything a gentle toss. Plate the scallops and asparagus nicely, and finish with more lemon juice if desired. Enjoy your delicious meal!
Feel free to experiment with additional flavorings like garlic or herbs if desired!
Pro Tips
- Ensure your scallops are completely dry before searing to achieve a good crust. Also, they should be cooked in batches if your skillet is small to maintain the heat.
Storage and Meal Prep Tips
The scallops and asparagus are best enjoyed fresh, but if you have leftovers, store them in an airtight container in the refrigerator. Gently reheat them on the stovetop over low heat to avoid overcooking. Avoid microwaving, as this method can create rubbery scallops and wilted asparagus.
To save time during the week, prepare your asparagus in advance. Blanch the trimmed pieces in boiling water for 1-2 minutes, then shock them in ice water to preserve their color and texture. Store them in an airtight container in the fridge, and they will be ready to toss into the skillet when you’re ready to cook.
Troubleshooting Common Issues
If your scallops aren't browning properly, check your skillet temperature. If they are too crowded, they will steam instead of searing. Make sure to give them ample space in the pan and cook in batches if necessary to achieve that perfect golden crust.
Another common issue is rubbery scallops. This usually happens when they are cooked too long. To avoid this, invest in an instant-read thermometer; scallops are perfectly cooked when they reach an internal temperature of around 125°F (52°C). This will ensure they remain tender and succulent.
Questions About Recipes
→ How do I know when scallops are cooked?
Scallops are cooked when they are opaque and firm to the touch. They should have a golden sear on each side.
→ Can I use frozen scallops?
Yes, just make sure to thaw them completely and pat them dry before cooking for the best results.
→ What can I serve with seared scallops?
They pair beautifully with rice, quinoa, or a fresh salad to complement their richness.
→ How can I store leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently to avoid overcooking.
Seared Scallops with Asparagus
I absolutely love preparing seared scallops with asparagus as it perfectly combines elegance with simplicity. While the scallops offer a delicate sweetness that is hard to resist, the crispness of the asparagus adds a wonderful contrast in texture. I find that cooking them together elevates any dining experience, whether it’s a weeknight dinner or a special occasion. This dish not only delights the palate but also showcases beautiful colors on the plate. Trust me, once you try this, it will become a favorite in your kitchen too!
Created by: Tom
Recipe Type: Warm Bowl Creations
Skill Level: Intermediate
Final Quantity: 2 servings
What You'll Need
Main Ingredients
- 8 large sea scallops
- 200g asparagus, trimmed
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- Salt and pepper to taste
- Juice of half a lemon
How-To Steps
Begin by heating 1 tablespoon of olive oil in a skillet over medium-high heat. Once hot, add the trimmed asparagus and season with a pinch of salt and pepper. Sauté for about 4-5 minutes until bright green and slightly tender. Remove from the skillet and set aside.
In the same skillet, add the remaining olive oil and heat until shimmering. Pat the scallops dry with a paper towel, then season with salt and pepper. Carefully place the scallops in the hot skillet, making sure not to overcrowd them. Sear for about 2-3 minutes on one side, until golden brown, then flip and add the butter. Cook for an additional 1-2 minutes, basting with the melted butter.
Return the sautéed asparagus to the skillet to warm through. Drizzle with lemon juice and give everything a gentle toss. Plate the scallops and asparagus nicely, and finish with more lemon juice if desired. Enjoy your delicious meal!
Extra Tips
- Ensure your scallops are completely dry before searing to achieve a good crust. Also, they should be cooked in batches if your skillet is small to maintain the heat.
Nutritional Breakdown (Per Serving)
- Calories: 350 kcal
- Total Fat: 20g
- Saturated Fat: 7g
- Cholesterol: 90mg
- Sodium: 120mg
- Total Carbohydrates: 10g
- Dietary Fiber: 2g
- Sugars: 2g
- Protein: 30g