Lemon-Garlic Pan-Seared Scallops with Asparagus

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

Plump scallops seared to golden perfection with a bright lemon-garlic sauce, served alongside tender asparagus spears. This american-inspired whole30 ready in about 30 minutes pairs patted dry Sea scallops, minced Garlic, tablespoons Olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 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: 15 min Cook: 15 min Serves 2 American cuisine 380 cal/serving
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Ingredients

Instructions

  1. Step 1: Season scallops with 1/4 teaspoon salt and 1/4 teaspoon black pepper.
  2. Step 2: Heat 1 tablespoon olive oil in a large skillet over medium-high heat until shimmering.
  3. Step 3: Add scallops in a single layer, spacing them apart; cook undisturbed for 3-4 minutes until golden brown on the bottom.
  4. Step 4: Flip scallops and cook for 2-3 minutes more until just opaque in the center.
  5. Step 5: Remove scallops and set aside. Add remaining 1 tablespoon olive oil to the skillet, then add asparagus; sauté for 4-5 minutes until crisp-tender.
  6. Step 6: Return scallops to skillet, add minced garlic, lemon zest, and 2 tablespoons lemon juice; cook for 1 minute until fragrant.
  7. Step 7: Sprinkle with chopped parsley and serve immediately.

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Frequently asked questions

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

Total time is about 30 minutes (15 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-Garlic Pan-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 patted dry sea scallops from drying out.

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

American whole30 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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