Seared Scallops with Asparagus and Orange Sauce
Golden seared scallops over crisp-tender asparagus, finished with a bright orange sauce and a crunchy topping. A quick, elegant weeknight dinner.
- Total time
- 20 min
- Servings
- 2
- Calories
- 380
- Protein
- 28g
Ingredients
- 12 large scallops
- 1 bunch asparagus
- 1 large orange
- 2 tbsp butter
- ¼ cup panko breadcrumbs
- 2 tbsp olive oil
Instructions
- 1
Pat the 12 scallops dry with paper towels and season both sides with salt and pepper. Zest and juice the 1 orange, setting aside.
- 2
Heat 1 tbsp olive oil in a large skillet over medium-high. Add the 1 bunch asparagus (trimmed) and cook, turning occasionally, until bright green and tender-crisp, about 4 minutes. Transfer to plates.
- 3
In the same skillet, add the remaining 1 tbsp olive oil. Place the scallops in a single layer and sear without moving until deeply golden, about 2 minutes per side. Remove and set aside.
- 4
Reduce heat to medium. Add the 2 tbsp butter, orange zest, and orange juice. Stir, scraping up browned bits, until the sauce thickens slightly, about 2 minutes.
- 5
Return scallops to the skillet to coat in sauce. Sprinkle with 1/4 cup panko breadcrumbs and serve over the asparagus.
Tools you’ll need
- Large skillet
- Paper towels
- Zester or grater
- Citrus juicer (optional)
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