We use a cookie to remember your session and your preferences for the site. Facebook, linked in and Google cookies are used for tracking your click from adverts to our site. Note that some features may not work properly if you cancel.
Nutristia Icon
Nutristia
Log in Register
Log in Register

To install this app, tap Share

and then select Add to Home Screen.

You can then use this app from one click and offline.

To install this app, please open this website in Safari instead of Chrome

Create your own perfect recipes!

Automatically create recipes tailored to your ingredients, dietary preferences, allergies and more!

Discover new recipes in a single click. Boomark any recipe from photo or website

Try it

Free to use, no ads, no popups, no credit card required. Just cook.

Pan-Seared Scallops with Asparagus and Lemon Butter Sauce
Pan-Seared Scallops with Asparagus and Lemon Butter Sauce

Pan-Seared Scallops with Asparagus and Lemon Butter Sauce
Elegant scallops paired with fresh asparagus and a zesty lemon butter sauce.
Pan-Seared Scallops with Asparagus and Lemon Butter Sauce
Ingredients:
1
Servings
  • 200
    g
     scallop
  • 150
    g
     asparagus
  • 30
    g
     butter
  • 1
    item
     lemon
  • 2
    clove
     garlic
  • 15
    ml
     olive oil
  • 10
    g
     parsley
  • 1
    tsp
     salt
  • 1
    tsp
     black pepper
Preparation Time: 30 minutes
Pan-Seared Scallops with Asparagus and Lemon Butter Sauce
Instructions:
  1. Heat olive oil in a pan over medium-high heat.
  2. Season scallops with salt and black pepper.
  3. Sear scallops for 2-3 minutes on each side until golden brown.
  4. Remove scallops from the pan and set aside.
  5. In the same pan, add butter and minced garlic, sauté until fragrant.
  6. Add asparagus and cook for 5 minutes until tender.
  7. Squeeze lemon juice over asparagus and stir in chopped parsley.
  8. Return scallops to the pan to warm through.
  9. Serve scallops over asparagus with lemon butter sauce drizzled on top.
Nutrition Per Serving 406 g Per 100g
Energy 600 kcal 148 kcal
Protein 30 g 7.4 g
Fibre 5 g 1.2 g
Salt 1 g 0.2 g
Sugar 2 g 0.5 g
Carbohydrates 15 g 3.7 g
Fat 45 g 11.1 g
  • 200
    g
     scallop
  • 150
    g
     asparagus
  • 30
    g
     butter
  • 1
    item
     lemon
  • 2
    clove
     garlic
  • 15
    ml
     olive oil
  • 10
    g
     parsley
  • 1
    tsp
     salt
  • 1
    tsp
     black pepper
1
Servings
0

Heat olive oil in a pan over medium-high heat.

Season scallops with salt and black pepper.

Sear scallops for 2-3 minutes on each side until golden brown.

Remove scallops from the pan and set aside.

In the same pan, add butter and minced garlic, sauté until fragrant.

Add asparagus and cook for 5 minutes until tender.

Squeeze lemon juice over asparagus and stir in chopped parsley.

Return scallops to the pan to warm through.

Serve scallops over asparagus with lemon butter sauce drizzled on top.

Contact About
Privacy Policy Terms of Service Sitemap