Lemon-Dill Pan-Seared Scallops with Asparagus

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

Plump scallops seared until golden, served with tender asparagus and a bright lemon-dill glaze. This seafood recipe, ready in about 25 minutes, pairs Scallops, Asparagus, Olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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.

Prep: 10 min Cook: 15 min Serves 2 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: Pat 12 oz scallops dry with paper towels, then season with 1/2 tsp salt and 1/4 tsp black pepper.
  2. Step 2: Heat 1 tbsp olive oil in a large skillet over medium-high heat until shimmering. Add scallops and sear for 2-3 minutes per side until golden brown and opaque.
  3. Step 3: Remove scallops and set aside. Add 12 oz trimmed asparagus to the skillet and cook for 3-4 minutes until bright green and tender-crisp.
  4. Step 4: Return scallops to skillet, add 1 tbsp lemon juice, 1 tbsp lemon zest, 1 tbsp butter, and 2 tbsp chopped dill; toss for 1 minute until butter melts and glaze coats vegetables.

Frequently asked questions

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

Total time is about 25 minutes (10 min prep + 15 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-Dill 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-Dill 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-Dill 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 should I serve with Lemon-Dill Pan-Seared Scallops with Asparagus?

Serve it with a simple grain (rice, quinoa, or crusty bread), a quick green salad, and a steamed or roasted vegetable. Tap "Plan a meal with the AI" above for dish-specific pairings based on what you have on hand.

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