Pan-Seared Scallops with Asparagus & Lemon Butter
Tender scallops and fresh asparagus seared in one skillet, finished with a bright lemon-butter sauce. Restaurant-quality in 15 minutes.
- Total time
- 15 min
- Servings
- 2
- Calories
- 285
- Protein
- 28g
Ingredients
- 8 count large sea scallops, patted dry
- 1 bunch (about 12 oz) asparagus spears, trimmed
- 4 tbsp butter, divided
- 1 count lemon
- ¼ cup dry white wine
- 1 pinch salt and black pepper to taste
Instructions
- 1
Heat a 12-inch skillet over medium-high heat. Add 1 tbsp butter and swirl until foaming, about 60 seconds.
- 2
Season scallops with salt and pepper. Lay them in the skillet without moving for 90 seconds until the undersides turn golden.
- 3
Flip each scallop and cook 60 seconds more until just opaque. Transfer to a plate.
- 4
In the same skillet, add 1 tbsp butter and the asparagus. Toss and cook, stirring occasionally, for 4 minutes until tender-crisp.
- 5
Pour the white wine into the skillet and scrape up any browned bits. Simmer for 30 seconds, then remove from heat.
- 6
Stir in the remaining 2 tbsp butter and squeeze half the lemon over. Return scallops to the pan, toss gently, and serve immediately.
Tools you’ll need
- 12-inch stainless steel or nonstick skillet
- paper towels
- tongs or spatula
- wooden spoon
- knife
- lemon zester or microplane (optional)
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