Lamb Chops with Scallops and Vegetables
A quick and elegant skillet dinner featuring juicy lamb chops and seared scallops alongside tender asparagus, zucchini, carrots, and mushrooms, finished with a simple pan sauce.
- Total time
- 30 min
- Servings
- 2
- Calories
- 650
- Protein
- 45g
Ingredients
- 4 pieces lamb chops
- 8 ounces scallops
- 8 ounces asparagus
- 1 medium zucchini
- 2 medium carrots
- 4 ounces mushrooms
- 3 tablespoons olive oil
- 2 tablespoons butter
Instructions
- 1
Pat the 4 lamb chops and 8 oz scallops dry with paper towels. Season both generously with salt and pepper.
- 2
Heat 2 tbsp olive oil in a large skillet over medium-high. Add the lamb chops and sear until browned, about 3 minutes per side for medium-rare. Transfer to a plate and rest.
- 3
In the same skillet, add the scallops and sear until golden on both sides, about 2 minutes per side. Remove and set aside with the lamb.
- 4
Reduce heat to medium. Add 1 tbsp olive oil and 2 tbsp butter. Add the 8 oz asparagus (trimmed), 1 zucchini (sliced), 2 carrots (sliced), and 4 oz mushrooms (halved). Sauté until tender-crisp, about 6-8 minutes.
- 5
Return the lamb and scallops to the skillet with any juices. Toss everything together for 1 minute to warm through.
- 6
Serve immediately, spooning the pan juices over the top and garnishing with chopped parsley if desired.
Tools you’ll need
- large skillet
- tongs
- cutting board
- knife
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