Pan-Seared Scallops with Asparagus and Lemon Butter
Perfectly seared scallops paired with tender asparagus, finished with a simple lemon-butter sauce. This french-inspired seafood ready in about 18 minutes pairs butter, lemon juice, minced garlic for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 382 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, dry-packed and patted completely dry scallops
- 1 lb, trimmed and cut into 2-inch pieces asparagus
- 3 tbsp butter
- 2 tbsp lemon juice
- 1 clove, minced garlic
- 1 tbsp olive oil
- 1/4 tsp salt
- 1/4 tsp pepper
Instructions
- Step 1: Season scallops evenly with salt and pepper. Heat olive oil in a large skillet over medium-high heat until shimmering.
- Step 2: Place scallops in the skillet, leaving space between each. Sear undisturbed for 2 minutes until golden brown, then flip and cook for 1 minute more.
- Step 3: Remove scallops and set aside. Add asparagus to the same skillet, stirring occasionally, and cook for 4-5 minutes until crisp-tender.
- Step 4: Return scallops to the skillet. Add butter, lemon juice, and minced garlic to the skillet. Toss continuously for 1 minute until butter melts and sauce thickens slightly, coating the scallops and asparagus.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Pan-Seared Scallops with Asparagus and Lemon Butter take to make?
Total time is about 18 minutes (10 min prep + 8 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 Pan-Seared Scallops with Asparagus and Lemon Butter?
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 butter from drying out.
Can I substitute ingredients in Pan-Seared Scallops with Asparagus and Lemon Butter?
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 Pan-Seared Scallops with Asparagus and Lemon Butter 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 Pan-Seared Scallops with Asparagus and Lemon Butter?
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
- ★★★★★
Best recipe I've made this month.
- ★★★☆☆
Okay for a quick meal. I've had better seafood dishes though.
- ★☆☆☆☆
Didn't come together the way I expected. Flavors were flat.
