Pan-Seared Scallops with Asparagus and Lemon Butter Sauce
Perfectly seared scallops paired with crisp-tender asparagus and a bright lemon butter sauce for an elegant weeknight dinner. This french-inspired seafood (low-carb) ready in about 30 minutes blends olive oil, unsalted butter, lemon juice into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 380 calories and feeds 2, so a small batch covers several meals across the week without taking over the fridge. 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 large (about 1.5 lbs, patted dry) sea scallops
- 2 tbsp olive oil
- 2 tbsp unsalted butter
- 1/4 cup lemon juice
- 1/4 cup (chopped) fresh parsley
- 12 oz (trimmed, cut 2-inch pieces) asparagus
- 1/2 tsp salt
- 1/4 tsp black pepper
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Pat 12 large scallops dry, season with 1/2 tsp salt and 1/4 tsp black pepper. Heat 2 tbsp olive oil in a skillet over medium-high until shimmering; add scallops and cook 3 minutes undisturbed until golden.
- Step 2: Flip scallops, cook 2 minutes more until just opaque. Transfer to plate. Add 12 oz asparagus to skillet, cook 4 minutes until crisp-tender, stirring occasionally.
- Step 3: Reduce heat to medium, add 2 tbsp unsalted butter, 1/4 cup lemon juice, and 1/4 cup fresh parsley. Simmer 1 minute until sauce thickens slightly. Return scallops to skillet, toss to coat, and serve immediately.
Frequently asked questions
How long does Pan-Seared Scallops with Asparagus and Lemon Butter Sauce take to make?
Total time is about 30 minutes (10 min prep + 20 min cook). A small batch typically covers several meals in the week — store as the recipe directs.
How do I store leftover Pan-Seared Scallops with Asparagus and Lemon Butter Sauce?
Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.
Can I substitute ingredients in Pan-Seared Scallops with Asparagus and Lemon Butter Sauce?
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 Sauce 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.
Is Pan-Seared Scallops with Asparagus and Lemon Butter Sauce low-carb?
Yes — this recipe is tagged low-carb based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
This has become our go-to seafood dish. We make it weekly.
- ★★★★☆
Really good but took about 10 minutes longer than stated.
- ★★★★☆
Tasty recipe. I'd add a bit more seasoning next time.
