Name: Lemon-Garlic Scallops with Asparagus
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: 4 tbsp unsalted butter; 2 tbsp olive oil; 1/3 cup dry white wine; 2 cloves garlic, minced; 1 lb asparagus, trimmed and cut into 2-inch pieces; 1.5 lb large sea scallops; 3/4 tsp kosher salt; 2 tsp white wine vinegar; 1 small lemon, juiced and zested; 1/2 tsp freshly ground black pepper

lemon butter scallops

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.

Fish

Milk

Crustacean Shellfish

Gluten Free

Paleo

Mediterranean

Butter & Margarine

gram

unsalted butter

Oils

milliliter

olive oil

Wine

sauvignon blanc white wine

Fresh Vegetables

garlic

asparagus

Seafood

scallop

Seasonings

salt

Vinegar

white wine vinegar

Fresh Fruit

lemon

black pepper

Water

Calories

Carbohydrates

Protein

Dietary Fiber

Sugar

Cholesterol

Trans fatty acids

Saturated Fat

Total monounsaturated fatty acids

Total polyunsaturated fatty acids

Calcium

Minerals

Iron

Magnesium

Phosphorus

Potassium

Sodium

Zinc

Copper

Manganese

Selenium

Vitamin C

Vitamins

Vitamin K

Thiamin (B1)

Riboflavin (B2)

Niacin (B3)

Pantothenic acid (B5)

Vitamin B6

Choline

Alpha-carotene

Vitamin A

Beta-carotene

Beta-cryptoxanthin

Lycopene

Lutein+zeaxanthin

Dietary Folate Equivalents

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Lemon-Garlic Scallops with Asparagus

Dairy

Baking Goods

Beverages

Produce

Meat & Seafood

Condiment & Toppings

https://s3.amazonaws.com/grocery-project/recipe_images/lemon-garlic-scallops-with-asparagus-2705603-3.jpeg

Pat the scallops dry with a paper towel and season with black pepper and 1/2 teaspoon kosher salt.

In a large non-stick skillet, heat 1 tablespoon of olive oil over medium-high heat.

Add asparagus to the skillet and sauté until tender, about 5 minutes. Transfer to a plate and set aside.

In the same skillet, heat the remaining 1 tablespoon of olive oil over medium-high heat.

Add the minced garlic and cook for 30 seconds or until fragrant.

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.

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.

Lower the heat and whisk in the unsalted butter, 1 tablespoon at a time, until well-incorporated.

Stir in the lemon juice, lemon zest, and remaining 1/4 teaspoon of salt.

Return the asparagus and scallops to the skillet, gently tossing to coat with the sauce.

Serve the scallops and asparagus on plates, drizzling with any remaining sauce in the skillet.

Lemon-Garlic Scallops with Asparagus

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