Seared scallops are a delicious treat! These tender little seafood wonders are golden on the outside and perfectly juicy inside. Just a sprinkle of salt and a squeeze of lemon makes them shine!
Cooking them is super easy, and they cook really fast—like, faster than your favorite show can take a commercial break. I love serving them over pasta or a fresh salad for a fancy yet simple meal! 🌊✨
Key Ingredients & Substitutions
Scallops: Sea scallops are the best choice for this recipe as their size and texture are perfect for searing. If you can’t find sea scallops, bay scallops can work, but they will cook faster. Always choose dry scallops (not treated with preservatives).
Asparagus: Fresh asparagus adds a lovely crunch. If asparagus isn’t in season, you can substitute with green beans or snap peas for a similar texture. Frozen options work well too—just thaw and drain them before using.
Garlic: Fresh garlic is essential for the best flavor, but you could use garlic powder in a pinch. Use 1/8 teaspoon of garlic powder instead of each clove, and add it just before serving to maintain its flavor.
Orange Juice: Fresh citrus gives a delightful zest, but if you don’t have oranges, lemons or limes are fantastic substitutes. They provide the necessary acidity and brightness.
How Do I Ensure My Scallops are Perfectly Seared?
Getting a good sear on scallops is all about preparation and timing. First, make sure they are really dry; moisture will steam them instead of sear them! Here’s how to achieve that beautiful golden crust:
- Use a hot skillet; let it heat until the oil shimmers. Then, avoid overcrowding the pan which can lower the temperature.
- Be patient! Let them sear undisturbed for the first couple of minutes so the crust forms well.
- Flip gently using a spatula, and don’t overcook; they should be opaque in the center but still tender.
Following these tips will help you get those delicious, perfectly seared scallops every time!
Seared Scallops with Garlic Butter and Asparagus
Ingredients You’ll Need:
- 1 lb (about 12 large) sea scallops, patted dry
- Salt and freshly ground black pepper, to taste
- 2 tablespoons olive oil
- 3 tablespoons unsalted butter
- 3 cloves garlic, minced
- 1/2 cup asparagus tips, chopped into 1-inch pieces
- Juice of half an orange (or lemon as a substitute)
- 2 tablespoons fresh parsley, chopped
- Optional: pinch of red pepper flakes for subtle heat
How Much Time Will You Need?
This delicious dish takes about 10-15 minutes to prepare and cook. It’s quick enough for a weeknight dinner but fancy enough for a special occasion. You’ll love how fast it comes together!
Step-by-Step Instructions:
1. Prepare the Scallops:
Start by gently rinsing the scallops under cold water. Make sure to pat them dry with paper towels. Keeping them dry helps achieve that beautiful golden crust when you cook them. Don’t skip this step!
2. Season the Scallops:
Generously sprinkle salt and black pepper on both sides of each scallop. This simple seasoning enhances their natural flavor beautifully.
3. Heat the Skillet:
In a large skillet, heat the olive oil over medium-high heat until it shimmers but isn’t smoking. This means it’s hot enough to get a nice sear.
4. Sear the Scallops:
Carefully place the scallops into the hot skillet in a single layer, leaving space between each one. Don’t overcrowd the pan! Let them cook for 2-3 minutes without touching them to allow that beautiful crust to form.
5. Flip and Finish Cooking:
Gently flip the scallops over using a spatula and let them cook for another 1.5 to 2 minutes, or until they turn opaque. Once done, transfer them to a warm plate to keep them cozy!
6. Make the Sauce:
Lower the heat to medium and add the butter to the same skillet. Once it melts, stir in the minced garlic and sauté for about 30 seconds until it’s fragrant—be careful not to burn it!
7. Add the Asparagus:
Next, toss in the chopped asparagus tips. Cook for about 1-2 minutes until they become tender-crisp. They should still have a nice vibrant green color!
8. Deglaze the Pan:
Pour in the fresh orange juice, stirring to scrape up any tasty bits from the bottom of the pan. This will add incredible flavor to your sauce!
9. Combine Everything:
Return the scallops to the skillet, spooning the garlic butter sauce and asparagus over the top. Let it all cook together for another 30 seconds to warm them through.
10. Final Touches:
Remove the skillet from the heat and sprinkle the finished dish with chopped parsley and a pinch of red pepper flakes, if you like a little kick!
11. Serve and Enjoy:
Serve the scallops immediately, spooning the buttery garlic sauce and asparagus right over them. Enjoy this elegant and delicious meal!
Happy cooking! Your taste buds are in for a treat with these perfectly seared scallops! 🌊✨
Can I Use Frozen Scallops for This Recipe?
Yes, you can use frozen scallops! Just make sure to thaw them completely before cooking. The best way to thaw is by placing them in the fridge overnight or sealing them in a plastic bag and submerging in cold water for about 30 minutes. Always pat them dry before searing to ensure a good crust!
What Can I Substitute for Asparagus?
If asparagus isn’t available, you can substitute it with green beans, snap peas, or even zucchini. Just make sure to adjust the cooking time slightly depending on the vegetable used, so they remain tender-crisp!
How Should I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 2 days. If reheating, do so gently in a skillet over low heat or in the microwave, being cautious not to overcook the scallops, as they can become tough.
Can I Make This Recipe Ahead of Time?
It’s best to enjoy scallops fresh, as they don’t reheat well. However, you can prepare the garlic butter sauce and asparagus in advance, then just cook the scallops when you’re ready to serve!