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Lemon-Garlic Scallops with Asparagus
This exquisite Lemon-Garlic Scallops with Asparagus dish features tender sea scallops and asparagus in a delectable white wine butter sauce. Simple to prepare and ready in 30 minutes, it's perfect for a show-stopping dinner.
1
35 min
TOTAL TIME
222
CALORIES
$5.27
PER SERVING
Ingredients
Directions
11 STEPS
15 min
PREP TIME
20 min
COOK TIME
35 min
TOTAL TIME
1
Pat the scallops dry with a paper towel and season with black pepper and 1/2 teaspoon kosher salt.
2
In a large non-stick skillet, heat 1 tablespoon of olive oil over medium-high heat.
3
Add asparagus to the skillet and sauté until tender, about 5 minutes. Transfer to a plate and set aside.
4
In the same skillet, heat the remaining 1 tablespoon of olive oil over medium-high heat.
5
Add the minced garlic and cook for 30 seconds or until fragrant.
6
Place the scallops in the skillet and cook for 2-3 minutes per side, until nicely browned and just cooked through. Transfer to a plate as they finish cooking.
7
Add the dry white wine and white wine vinegar to the skillet, scraping up any browned bits. Simmer until the sauce has reduced to about 1/4 cup, about 4 minutes.
8
Lower the heat and whisk in the unsalted butter, 1 tablespoon at a time, until well-incorporated.
9
Stir in the lemon juice, lemon zest, and remaining 1/4 teaspoon of salt.
10
Return the asparagus and scallops to the skillet, gently tossing to coat with the sauce.
11
Serve the scallops and asparagus on plates, drizzling with any remaining sauce in the skillet.
Health Info
Macros
8g
CARBS
13g
FAT
15g
PROTEIN
Allowed on these diets
LACTOSE FREE
GLUTEN FREE
PALEO
MEDITERRANEAN
Contains these allergens
FISH
MILK
CRUSTACEAN SHELLFISH
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