Seared Scallops with Asparagus

Name: Seared Scallops with Asparagus
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 2 servings
Ingredients: 12 fresh scallops; 1 bunch asparagus, trimmed; 2 tablespoons olive oil; 2 tablespoons butter; Salt and pepper to taste; 1 lemon, for zest and juice

Highlighted under: Balanced Eating Ideas

I absolutely love making seared scallops with asparagus because it's a meal that feels luxurious yet is so simple to prepare. The key lies in achieving that perfect sear on the scallops, which gives them a delightful caramelization that pairs beautifully with the tender, slightly crisp asparagus. It’s a dish that I make for special occasions or just a cozy night in when I want something elegant without the fuss. I trust you’ll enjoy every bite just as much as I do!

Created by

Sophia

Last updated on 2026-01-22T19:37:28.216Z

When I first tried searing scallops, I was a bit apprehensive. However, once I mastered the technique, I realized that it was all about the timing and heat. I heated my pan until it was almost smoking, added some oil, and placed the scallops in without overcrowding. The result was a perfect golden crust that locked in the savory flavors inside.

Serving it with fresh asparagus was a game changer. I like to quickly sauté them in the same pan for a minute after the scallops are done. This not only saves on dishes, but the residual butter and scallop juices give the asparagus a delicious flavor. It really elevates the dish!

Reasons You'll Love This Recipe
Perfectly seared scallops with a caramelized crust
Bright, crisp asparagus that brings freshness to every bite
Quick to prepare, making it suitable for weeknight dinners or special occasions

Mastering the Perfect Sear

Achieving that golden, crispy crust on the scallops is a delicate balance of heat and timing. Make sure your skillet is at a high temperature before you add the scallops. This high heat helps to create a Maillard reaction, which caramelizes the natural sugars on the scallops, leading to that desirable crust. If the scallops are too moist, they won't sear properly, so pat them dry with a paper towel before seasoning and cooking.

Also, avoid overcrowding the skillet. If you add too many scallops at once, they will steam rather than sear. If you're cooking for more people, it's better to do it in batches. Each batch should take about 2-3 minutes per side for the perfect golden finish. Keep an eye on them to avoid overcooking, as scallops can go from perfectly tender to rubbery in a matter of seconds.

Choosing and Preparing Asparagus

Selecting fresh asparagus is crucial for the best texture and flavor in this dish. Look for firm, bright green stalks with tightly closed tips. Thinner asparagus is generally more tender, while thicker ones may require a longer cooking time. When trimming, you can snap the stalks at their natural breaking point, which is often a quick and effective way to discard the tough ends.

When sautéing, ensure the asparagus is cut uniformly for even cooking. Sauté until they have a vibrant green color and are slightly tender, but still have a crisp bite. This will create a beautiful contrast with the tender scallops, ensuring every bite has a mix of textures. If you prefer a touch of smokiness, you can grill the asparagus instead of sautéing them.

Serving Suggestions and Variations

To elevate the dish further, consider adding a finishing touch of fresh herbs, such as parsley or dill, which pairs wonderfully with seafood. A sprinkle of toasted nuts, like slivered almonds or pine nuts, can also add a pleasing crunch and enhance the overall presentation. You could even create a light citrus vinaigrette to drizzle over the top for extra zing.

If you're looking for dietary variations, feel free to swap the scallops for a white fish like halibut or seabass, maintaining the same cooking techniques. For a vegetarian option, try using large marinated portobello mushrooms that you can sear in place of the scallops while keeping the asparagus. Both of these alternatives can still deliver a satisfying meal, making it versatile for different dietary preferences.

Ingredients

For the Scallops and Asparagus

12 fresh scallops
1 bunch asparagus, trimmed
2 tablespoons olive oil
2 tablespoons butter
Salt and pepper to taste
1 lemon, for zest and juice

Enjoy your meal!

Instructions

Prepare the Asparagus

Heat one tablespoon of olive oil in a skillet over medium heat. Add the trimmed asparagus and season with salt and pepper. Sauté for about 4-5 minutes until tender but still crisp. Remove from the skillet and set aside.

Sear the Scallops

In the same skillet, increase the heat to high and add the remaining olive oil. Pat the scallops dry with paper towels, season with salt and pepper, and place them in the hot skillet. Sear for 2-3 minutes on each side until golden brown. Add butter and lemon juice in the last minute of cooking.

Plate and Serve

On a plate, arrange the asparagus and top with the seared scallops. Drizzle with any remaining pan juices and add lemon zest for extra flavor. Serve immediately.

Enjoy your delicious seared scallops!

Pro Tips

Make sure your scallops are very dry before searing
this will help achieve that beautiful crust. Don't overcrowd the pan, as this can cause scallops to steam instead of sear.

Storage and Make-Ahead Tips

For best results, seared scallops are best enjoyed immediately after cooking. However, if you find yourself with leftovers, store the scallops and asparagus separately in airtight containers in the refrigerator for up to two days. Reheating may alter the texture of the scallops, making them less tender. To reheat, do so gently in a skillet over low heat just until warmed through.

If you wish to prepare the dish ahead of time, consider prepping the asparagus and marinating the scallops a few hours in advance. Then, simply sear the scallops and heat the asparagus just before serving. Prepping in advance reduces the last-minute rush and allows you to enjoy more time with your guests.

Troubleshooting Common Issues

If you find your scallops aren't browning properly, it usually means the pan isn't hot enough or the scallops are too wet. Always ensure you have pre-heated your skillet adequately and dry the scallops thoroughly before cooking. A tell-tale sign they are ready to turn is when you see the edges starting to turn golden brown.

Another common pitfall is overcooking the scallops. This can happen quickly, so keep a close eye on them—once they’re opaque and spring back slightly when pressed, they’re done. If you do overcook, adding a bit of a rich sauce or moist side can help balance the dish, providing a counter to the texture.

Scaling the Recipe

This recipe can easily be adjusted to serve more or fewer people. For every extra four scallops, consider adding an additional bunch of asparagus to maintain a balanced plate. Make sure to increase the olive oil and butter accordingly to ensure every scallop gets that decadent flavor.

When scaling, simply keep an eye on cooking times as you may need to adjust slightly, especially for the asparagus, which can cook quicker or slower depending on thickness. If doubling the batch, sear the scallops in batches to maintain their perfect crust and then combine everything for serving.

Questions About Recipes

→ Can I use frozen scallops?

Yes, but make sure to thaw them completely and pat them dry before cooking for the best results.

→ What can I serve with scallops?

They pair beautifully with a variety of sides like risotto, mashed potatoes, or a light salad.

→ How do I know when my scallops are done?

Scallops are done when they turn opaque and have a golden crust on the outside. They should still be slightly translucent in the center.

→ Can I make this recipe ahead of time?

It's best served fresh, but you can prepare the asparagus ahead and quickly sear the scallops right before serving.