Description
Indulge in savory Seared Scallop Bowls with Asparagus and Creamy Sauce. Discover a delectable recipe for a gourmet dinner at home.
Ingredients
Scale
- 1 pound (450g) large sea scallops, side muscle removed
- 1 bunch (about 1 pound/450g) asparagus, woody ends trimmed
- 2 tablespoons (30ml) olive oil, divided
- 2 tablespoons (30g) unsalted butter
- 3 cloves garlic, minced
- ½ teaspoon sea salt
- ¼ teaspoon freshly ground black pepper
- 1 tablespoon fresh lemon zest
- 1 tablespoon (15g) butter
- 1 shallot, finely diced
- ¾ cup (175ml) heavy cream
- 2 tablespoons (30ml) fresh lemon juice
- 2 tablespoons fresh dill, chopped
- ¼ teaspoon red pepper flakes (optional)
- Salt and pepper to taste
- 2 cups (400g) cooked rice or grain of choice
- Lemon wedges
- Fresh herbs for garnish (dill, parsley, or chives)
Instructions
- Step 1: Prepare the Scallops Start by thoroughly patting your scallops dry with paper towels – this is crucial for achieving that beautiful golden sear. Remove the small side muscle if it’s still attached (it looks like a small rectangular tag on the side). Season both sides of the scallops with salt and pepper. Heat a large skillet over medium-high heat, then add 1 tablespoon of olive oil. Once the oil is shimmering but not smoking, carefully place the scallops in the pan, leaving space between each one – overcrowding prevents proper searing. Let them cook undisturbed for 2-3 minutes until the bottom develops a rich golden-brown crust.
- Step 2: Finish Cooking the Scallops Once the first side is beautifully caramelized, add 1 tablespoon of butter to the pan and flip the scallops. Cook for another 1-2 minutes until the second side is golden and the scallops are just opaque in the center – they should still have a slight translucence in the middle for perfect doneness. Transfer to a plate and tent loosely with foil to keep warm while preparing the remaining components.
- Step 3: Cook the Asparagus In the same pan (no need to clean it), add the remaining tablespoon of olive oil. Add the asparagus and cook for 3-4 minutes, turning occasionally until bright green and crisp-tender. Add the minced garlic during the last minute of cooking, stirring constantly to prevent burning. Season with a pinch of salt and pepper, then add the lemon zest and toss to combine. Transfer to the plate with the scallops.
- Step 4: Make the Creamy Sauce Return the pan to medium heat and add the tablespoon of butter. Once melted, add the diced shallot and sauté for 1-2 minutes until translucent but not browned. Pour in the heavy cream, scraping the bottom of the pan to incorporate all the flavorful browned bits from the scallops and asparagus. Bring to a gentle simmer and cook for 3-4 minutes until slightly reduced and thickened. Stir in the lemon juice, chopped dill, and red pepper flakes if using. Taste and adjust seasonings with salt and pepper.
- Step 5: Assemble the Bowls Divide the cooked rice or grain of your choice between serving bowls. Arrange the asparagus on top, then place the seared scallops over the asparagus. Drizzle the creamy sauce generously over everything. Garnish with additional fresh herbs and serve with lemon wedges on the side for an extra brightness that elevates the entire dish. Enjoy immediately while everything is at its peak of flavor and temperature.
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 5g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 50mg