Coastal Seafood: Week #5
Pan-Seared Scallops & Asparagus
Tender scallops with garlic butter and seasonal asparagus
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Adjusted to 3.4 servings (1 child = 70% of an adult portion).
Ingredients
- 340 g scallops, patted dry
- 425 g asparagus, trimmed
- 42.5 g butter
- 2.55 garlic cloves, minced
- 0.85 lemon
- 1.7 tbsp olive oil
- Salt and pepper
- Fresh parsley
Instructions
- 1
Blanch asparagus in salted boiling water 3 minutes. Drain.
- 2
Pat scallops very dry — crucial for a good sear. Season generously.
- 3
Heat oil in pan until smoking. Sear scallops 90 seconds per side without moving.
- 4
Add butter and garlic to pan. Baste scallops. Serve over asparagus with lemon.
💡Tips
- Scallops must be completely dry and the pan very hot for a golden crust.