Seared Scallops with Vegetables
Perfectly seared scallops served over a colorful medley of peas, carrots, tomatoes, and green beans in a light pan sauce. A quick, elegant dinner that's ready in under 30 minutes.
- Total time
- 25 min
- Servings
- 2
- Calories
- 420
- Protein
- 32g
Ingredients
- 12 large scallops
- 200 g green beans
- 2 medium carrots
- 150 g cherry tomatoes
- 100 g frozen peas
- 2 tbsp butter
- 2 tbsp olive oil
- 1 whole lemon
Instructions
- 1
Pat the 12 scallops dry with paper towels and season both sides with salt and pepper.
- 2
Trim the 200g green beans and cut the 2 carrots into small dice. Halve the 150g cherry tomatoes.
- 3
Heat 1 tbsp olive oil in a large skillet over medium-high. Add the green beans and carrots, cook until crisp-tender, about 5 minutes.
- 4
Add the 100g frozen peas and 150g cherry tomatoes, cook for 2 minutes until tomatoes soften. Transfer vegetables to a plate.
- 5
In the same skillet, heat 1 tbsp olive oil and 1 tbsp butter over high heat. Place the scallops in a single layer, not touching.
- 6
Sear scallops until golden brown, about 2 minutes per side. They should feel firm but springy.
- 7
Return vegetables to the skillet, add 1 tbsp butter and the juice of 1 lemon. Toss gently for 1 minute to coat.
- 8
Serve immediately, spooning the buttery sauce over the scallops and vegetables.
Tools you’ll need
- Large skillet
- Paper towels
- Knife and cutting board
- Measuring spoons
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