Scallops with Citrus-Infused Asparagus

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Pan-seared scallops paired with tender asparagus spears bathed in a bright lemon-orange vinaigrette. This American-inspired seafood recipe, ready in about 25 minutes, pairs sea scallops, asparagus, lemon juice for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 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 American cuisine 280 cal/serving
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Ingredients

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Instructions

  1. Step 1: Pat 12 oz sea scallops dry with paper towels. Season with salt and pepper. Heat 1 tbsp olive oil in a skillet over high heat. Sear scallops for 2-3 minutes per side until golden brown and opaque.
  2. Step 2: In a separate pan, heat 1 tbsp olive oil over medium heat. Add 1 lb trimmed asparagus and cook for 8 minutes until tender-crisp. Add 2 cloves minced garlic and cook for 1 minute.
  3. Step 3: Whisk together 2 tbsp lemon juice, 2 tbsp orange juice, 1 tsp fresh thyme, and a pinch of salt. Pour over asparagus and toss to coat. Serve scallops atop the asparagus with the citrus vinaigrette.

Frequently asked questions

How long does Scallops with Citrus-Infused Asparagus take to make?

Total time is about 25 minutes (10 min prep + 15 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 Scallops with Citrus-Infused Asparagus?

Refrigerate in a covered airtight container for up to 3–4 days (FDA FoodKeeper guideline for cooked fish). Store any fresh salsa or citrus-based garnish in a separate container — it keeps for up to 2 days. Freeze cooked fish (without fresh garnishes) for up to 3 months; thaw overnight in the fridge and reheat gently at 275°F until just warmed through to preserve texture.

Can I substitute ingredients in Scallops with Citrus-Infused 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 Scallops with Citrus-Infused Asparagus for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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 Scallops with Citrus-Infused Asparagus?

American 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.

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