Seared Scallops with Asparagus & Caviar
Buttery pan-seared scallops with fresh asparagus, creamy avocado, and a silky beurre blanc — finished with caviar for that TikTok-worthy shine. Restaurant-quality dinner in under 25 minutes.
- Total time
- 24 min
- Servings
- 2
- Calories
- 420
- Protein
- 32g
Ingredients
- 8 pieces dry scallops, patted dry
- 1 bunch fresh asparagus, trimmed
- 4 tbsp butter, divided
- ¼ cup dry white wine
- 1 piece shallot, minced
- 1 piece lemon (juiced + zested)
- 1 piece ripe avocado, sliced
- 2 tbsp caviar or quality roe
Instructions
- 1
Heat 1 tbsp butter in a large skillet over medium-high until foaming.
- 2
Lay asparagus in the pan; sear 3–4 minutes until edges blister and stem is tender.
- 3
Transfer asparagus to a plate. Pat scallops dry, season generously with salt and pepper.
- 4
Add 2 tbsp butter to the same pan over medium-high. Once foaming, lay scallops in one layer.
- 5
Sear 90 seconds without moving until golden; flip and sear 90 seconds until opaque at edges.
- 6
Remove scallops to a plate. Pour wine and shallot into the pan; simmer 30 seconds.
- 7
Whisk in remaining 1 tbsp butter and lemon juice off heat until emulsified; season with salt.
- 8
Arrange asparagus and avocado on plates; top with scallops, pour sauce, finish with caviar and zest.
Tools you’ll need
- 12-inch stainless steel or cast iron skillet
- tongs
- whisk
- small cutting board
- sharp knife
- paper towels
- small bowl for plating
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