Lemon-Dill Seared Scallops with Asparagus
Elegant scallops seared to golden perfection with bright lemon-dill sauce, served over tender asparagus for a restaurant-quality light dinner. This french-inspired seafood ready in about 27 minutes pairs sea scallops, asparagus, medium lemon 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.
Ingredients
- 12 oz sea scallops
- 12 oz asparagus
- 1 medium lemon
- 2 tbsp fresh dill
- 2 tbsp olive oil
- 2 cloves garlic
- 1 tbsp butter
Instructions
- Step 1: Pat 12 oz sea scallops dry with paper towels, then season both sides with 1/4 tsp salt and 1/8 tsp black pepper. Heat 1 tbsp olive oil in a large skillet over medium-high heat until shimmering.
- Step 2: Place scallops in the skillet without crowding; sear undisturbed for 2 minutes until golden brown, then flip and cook for 1 minute more until just opaque in the center — do not overcook.
- Step 3: Remove scallops and keep warm. Add 12 oz trimmed asparagus to the skillet, cooking for 4-5 minutes until bright green and tender-crisp. Squeeze juice from 1 medium lemon over asparagus, add 2 tbsp fresh dill, 2 minced garlic cloves, and 1 tbsp butter, stirring until butter melts and sauce thickens slightly.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Lemon-Dill Seared Scallops with Asparagus take to make?
Total time is about 27 minutes (15 min prep + 12 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 Seared Scallops with Asparagus?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep sea scallops from drying out.
Can I substitute ingredients in Lemon-Dill 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 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-Dill Seared Scallops with Asparagus?
French 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.
What others are saying
- ★★★★★
So much better than takeout. We'll never order french delivery again.
- ★★★★☆
Very good for a 12-minute recipe. Would bump up the spice level though.
- ★★★★☆
Really good but took about 10 minutes longer than stated.
