Lemon and Herb Pan-Seared Scallops with Asparagus

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Perfectly seared sea scallops with a bright lemon and herb crust, served atop tender roasted asparagus for a light yet elegant main course. This italian-inspired seafood ready in about 35 minutes pairs sea scallops, olive oil, lemon juice for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 400 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

★ 4.4 (13 ratings) Prep: 15 min Cook: 20 min Serves 2 Italian cuisine 400 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 400°F. Place 1 bunch trimmed asparagus on a baking sheet, drizzle with 1 tbsp olive oil, and season with 1/4 tsp salt and 1/8 tsp black pepper. Roast for 12-15 minutes until tender-crisp.
  2. Step 2: Heat 1 tbsp olive oil in a large skillet over medium-high heat until shimmering. Season 1 lb scallops with 1/2 tsp salt and 1/4 tsp black pepper, then add to skillet and sear for 2-3 minutes per side until golden brown and cooked through.
  3. Step 3: Remove scallops from skillet and keep warm. Add 1/4 cup lemon juice, 2 tbsp chopped parsley, and 1 tbsp thyme leaves to skillet, scraping up any browned bits. Cook for 1 minute until sauce is slightly reduced.
  4. Step 4: Pour lemon-herb sauce over seared scallops and serve immediately with roasted asparagus.

Frequently asked questions

How long does Lemon and Herb Pan-Seared Scallops with Asparagus take to make?

Total time is about 35 minutes (15 min prep + 20 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Lemon and Herb Pan-Seared Scallops with Asparagus?

Refrigerate in a covered airtight container for up to 3–4 days (FDA FoodKeeper guideline for cooked fish). Store any fresh salsa or citrus-based garnish in a separate container — it keeps for up to 2 days. Freeze cooked fish (without fresh garnishes) for up to 3 months; thaw overnight in the fridge and reheat gently at 275°F until just warmed through to preserve texture.

Can I substitute ingredients in Lemon and Herb Pan-Seared Scallops with Asparagus?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Lemon and Herb Pan-Seared Scallops with Asparagus for a different number of people?

The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Lemon and Herb Pan-Seared Scallops with Asparagus?

Italian seafood like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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