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Seared Scallops with Vegetables

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Tender, golden-brown seared scallops served alongside sautéed vegetables for an elegant, fresh, and flavorful meal.

Ingredients

Scale
  • 1 lb sea scallops, patted dry
  • 1 tbsp olive oil
  • 2 tbsp butter, divided
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1 cup asparagus pieces
  • 1 cup cherry tomatoes, halved
  • 1 cup sliced zucchini
  • 2 cloves garlic, minced
  • 1 tbsp lemon juice
  • Fresh parsley for garnish

Instructions

  1. Pat scallops dry and season both sides with salt and pepper.
  2. Heat olive oil and 1 tbsp butter in a skillet over medium-high heat.
  3. Add scallops and sear 2–3 minutes per side until golden and caramelized. Remove and set aside.
  4. In the same pan, add the remaining butter, garlic, asparagus, zucchini, and tomatoes.
  5. Sauté vegetables for 4–6 minutes until tender.
  6. Stir in lemon juice and return scallops to the skillet to warm through.
  7. Garnish with parsley and serve immediately.

Notes

  • Make sure scallops are very dry to achieve a good sear.
  • Do not overcrowd the pan to prevent steaming.
  • Add a splash of white wine for extra flavor while cooking the vegetables.

Nutrition

Keywords: seared scallops, scallops with vegetables, seafood dinner, skillet scallops

Find it online: https://yumcove.com/seared-scallops-with-vegetables/