Sautéed Scallops with Lemon-Dill Butter and Asparagus

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

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.

★ 4.2 (9 ratings) Prep: 15 min Cook: 12 min Serves 2 Seafood cuisine 420 cal/serving
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Ingredients

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. Step 4: Return scallops and asparagus to the skillet, tossing gently to coat. Cook for 30 seconds to warm through, then serve immediately.

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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.

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