Description
A light yet elegant dish featuring tender asparagus drizzled with a zesty lemon butter sauce and paired with perfectly seared scallops, ideal for a gourmet dinner or special occasion.
Ingredients
Units
Scale
- 1 lb asparagus, trimmed
- 1 tbsp olive oil
- Salt and pepper, to taste
- 1 lb sea scallops, patted dry
- 2 tbsp unsalted butter (for scallops)
- 2 tbsp unsalted butter (for sauce)
- 1 garlic clove, minced
- 2 tbsp fresh lemon juice
- 1 tsp lemon zest
- 1 tbsp chopped fresh parsley (optional, for garnish)
Instructions
- Bring a pot of salted water to a boil. Blanch the asparagus for 2-3 minutes until bright green and tender-crisp. Drain and set aside.
- In a small saucepan, melt 2 tbsp of butter over medium heat. Add minced garlic and cook until fragrant, about 1 minute.
- Stir in lemon juice and zest. Remove from heat and keep warm.
- Season scallops with salt and pepper. Heat olive oil and 2 tbsp butter in a skillet over medium-high heat.
- Sear scallops for 2-3 minutes per side until golden brown and cooked through. Do not overcrowd the pan; work in batches if needed.
- Arrange asparagus on a plate, drizzle with lemon butter sauce, and top with seared scallops.
- Garnish with chopped parsley if desired. Serve immediately.
Notes
- Dry scallops thoroughly to get a perfect sear.
- Do not overcook scallops—they should be opaque and slightly springy.
- White wine can be added to the sauce for extra flavor.
Nutrition
- Serving Size: 1 plate
- Calories: 360
- Sugar: 2g
- Sodium: 420mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 65mg