Sautéed Scallops with Lemon-Dill Butter and Asparagus
Tender scallops seared to perfection with a bright lemon-dill butter sauce over crisp-tender asparagus, all cooked in a single skillet. This seafood-inspired seafood (low-carb) ready in about 27 minutes pairs ounces sea scallops, ounces asparagus, tablespoons unsalted butter for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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
- 8 ounces sea scallops
- 12 ounces asparagus
- 2 tablespoons unsalted butter
- 1 tablespoon fresh dill
- 1/2 lemon
- 1 tablespoon olive oil
- 1/4 teaspoon sea salt
- 1/4 teaspoon black pepper
Instructions
- Step 1: Trim woody ends from 12 ounces asparagus and cut into 2-inch pieces. Heat 1 tablespoon olive oil in a large skillet over medium-high heat until shimmering, then add asparagus in a single layer and cook for 5-6 minutes until crisp-tender with light char marks, stirring once.
- Step 2: Pat 8 ounces sea scallops dry with paper towels, then season both sides with 1/4 teaspoon sea salt and 1/4 teaspoon black pepper. Add scallops to the skillet in a single layer, avoiding overcrowding, and cook for 3 minutes undisturbed until golden brown.
- Step 3: Flip scallops and cook for 2 more minutes. Remove scallops and asparagus to a plate. Add 2 tablespoons unsalted butter, 1 tablespoon fresh dill, and zest and juice from 1/2 lemon to the skillet. Whisk constantly for 1 minute until butter emulsifies and sauce thickens slightly.
- Step 4: Return scallops and asparagus to the skillet, tossing gently to coat. Cook for 30 seconds to warm through, then serve immediately.
Frequently asked questions
How long does Sautéed Scallops with Lemon-Dill Butter and 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 Sautéed Scallops with Lemon-Dill Butter and 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 ounces sea scallops from drying out.
Can I substitute ingredients in Sautéed Scallops with Lemon-Dill Butter and 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 Sautéed Scallops with Lemon-Dill Butter and 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.
Is Sautéed Scallops with Lemon-Dill Butter and Asparagus 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
- ★★★★★
Elevated my weeknight dinner instantly. The butter sauce was divine and the asparagus stayed crisp. Will make weekly!
- ★★★★★
Quick and impressive! My kids even ate the asparagus. The dill really brightened up the dish.
- ★★★★★
Made this for date night and my partner couldn't stop raving about the lemon-dill butter. Perfectly seared scallops with just the right asparagus crunch.
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