Pan-Seared Scallops with Champagne Butter Sauce and Asparagus

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Delicate scallops seared golden and served with tender asparagus and a luxurious champagne butter sauce, ideal for an elegant Valentine’s Day supper. This French-inspired Valentine’s Day recipe, ready in about 25 minutes, pairs sea scallops, salt, black pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, 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 4 French cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: Pat 12 large sea scallops dry with paper towels and season both sides with 1 tsp salt and 1/2 tsp black pepper.
  2. Step 2: Heat 2 tbsp olive oil and 1 tbsp unsalted butter in a large skillet over medium-high heat until shimmering; add scallops and sear for 2-3 minutes on each side until golden crust forms and scallops are opaque, then remove and keep warm.
  3. Step 3: In the same skillet, add trimmed 1 bunch asparagus spears and 2 minced garlic cloves; sauté for 4-5 minutes until tender-crisp, then transfer to a plate.
  4. Step 4: Reduce heat to medium, pour in 1/2 cup dry champagne and 1 tbsp fresh lemon juice; simmer for 4-5 minutes until reduced by half.
  5. Step 5: Whisk in remaining 2 tbsp unsalted butter to create a silky sauce, then return scallops and asparagus to the pan to warm briefly.
  6. Step 6: Serve scallops atop asparagus spears, drizzled with the champagne butter sauce immediately.

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