Indulge in a culinary experience that transports you straight to the charming streets of France with our exquisite Seared Scallops with Asparagus recipe! This delightful dish is not only a feast for the eyes but also a celebration of flavors that will leave your taste buds dancing. With just 25 minutes of your time, you can impress your dinner guests or treat yourself to a gourmet meal at home. Get ready to savor perfectly seared scallops paired with tender, vibrant asparagus, all brought together with a hint of garlic and olive oil. Are you ready to elevate your dining experience? Let’s dive into the recipe!
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: French
Serves: 2 servings
Ingredients
- 8 oz scallops
- 1 bunch asparagus, trimmed
- 2 tbsp olive oil
- 2 cloves garlic, minced
- Salt and pepper to taste
Instructions
- Begin by preparing your ingredients. Rinse the scallops under cold water and pat them dry with paper towels to remove excess moisture. This will help achieve a nice sear. Season both sides of the scallops with salt and pepper.
- Trim the asparagus by snapping off the tough ends. You can do this by gently bending the asparagus until it breaks; it will naturally break at the right point. Rinse the asparagus under cold water and set aside.
- In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Once the oil is shimmering, carefully add the scallops to the pan, making sure not to overcrowd them. You may need to cook them in batches depending on the size of your skillet.
- Cook the scallops for about 2-3 minutes on one side without moving them, until they develop a golden-brown crust. Flip the scallops gently using tongs and cook for an additional 2-3 minutes on the other side until they are opaque and cooked through. Remove the scallops from the pan and set aside on a warm plate.
- In the same skillet, add the remaining tablespoon of olive oil. Add the minced garlic and sauté for about 30 seconds until fragrant, being careful not to burn it.
- Add the trimmed asparagus to the skillet and season with salt and pepper. Sauté the asparagus for about 5-7 minutes, stirring occasionally, until they are bright green and tender-crisp.
- Once the asparagus is cooked to your liking, return the scallops to the skillet, gently mixing them with the asparagus and garlic for about 1 minute to warm through.
- To serve, plate the seared scallops alongside the sautéed asparagus. Drizzle any remaining pan juices over the top for added flavor. Enjoy your elegant French-inspired dish!
Tips
- Patience is Key: To achieve that beautiful golden-brown crust on your scallops, resist the urge to move them around in the skillet. Let them sear undisturbed for 2-3 minutes on each side.
- Dry Scallops for Success: Make sure to pat your scallops dry with paper towels before seasoning. Excess moisture can prevent a proper sear, leaving you with steamed rather than seared scallops.
- Batch Cooking: If you're cooking for more than two, consider searing the scallops in batches to avoid overcrowding the pan, which can lower the temperature and affect the sear.
- Choose Fresh Asparagus: Look for bright green asparagus with firm, straight stalks. Fresh asparagus not only tastes better but also adds a beautiful color contrast to your dish.
- Adjust Cooking Time: Depending on the thickness of your asparagus, you may need to adjust the sautéing time. Aim for tender-crisp to maintain that delightful bite.
- Finish with Pan Juices: Don’t forget to drizzle any remaining pan juices over your plated scallops and asparagus. It adds an extra layer of flavor that ties the dish together beautifully.
- Pairing Suggestions: For an authentic French dining experience, serve with a crisp white wine, such as Sauvignon Blanc or a light-bodied Chardonnay, to complement the delicate flavors of the scallops.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 10g
Protein: 30g
Fat: 18g
Saturated Fat: 3g
Cholesterol: 60mg
