Seared scallops are tender, juicy seafood delights with a golden crust. They cook quickly, making your kitchen feel like a fancy restaurant in no time!
When I make them, I love to add a squeeze of lemon for some zing. Just be careful; they vanish faster than I can plate them! 🍽️
Key Ingredients & Substitutions
Scallops: Use large sea scallops for a satisfying bite. If they’re unavailable, bay scallops can work but will cook much faster. Always buy fresh or frozen scallops to ensure quality.
Oil: I like to use olive oil for its flavor, but you can substitute vegetable oil, canola, or even grapeseed oil. Just ensure it has a high smoke point to get that nice sear!
Butter: Unsalted butter gives a rich flavor. If you prefer, you can use ghee or a dairy-free substitute like vegan butter for a similar taste.
Vegetables: Asparagus and carrots are great, but feel free to swap with broccoli, zucchini, or bell peppers. They all bring different colors and nutrients to your dish.
Herbs: Fresh parsley is my go-to, but dill or cilantro can also add a unique twist to the dish. Use whichever fresh herbs you enjoy!
What’s the Best Way to Sear Scallops Perfectly?
Getting that perfect sear on scallops can be tricky, but here are some tips to make it easy:
- Ensure scallops are very dry before cooking. Pat them down with paper towels to avoid steaming.
- Use a hot pan and don’t crowd the scallops, or they’ll steam instead of sear.
- Cook undisturbed for 2-3 minutes on one side until golden, then flip for another 2 minutes. This ensures a nice crust.
With practice, you’ll be searing scallops like a pro! Enjoy the process and the tasty results!
How to Make Seared Scallops with Asparagus and Carrots
Ingredients You’ll Need:
- 8 large sea scallops
- Salt and freshly ground black pepper, to taste
- 2 tablespoons olive oil or vegetable oil
- 2 tablespoons unsalted butter
- 1/2 cup chopped onions or shallots
- 1 cup asparagus spears, trimmed and cut into 2-inch pieces
- 1 cup diced carrots
- 2 cloves garlic, minced
- 2 tablespoons fresh parsley, chopped
- Juice of half a lemon (optional)
How Much Time Will You Need?
This scrumptious dish takes about 10-15 minutes of preparation and cooking time. It’s quick and easy, making it perfect for a weeknight dinner or a special occasion!
Step-by-Step Instructions:
1. Prepare the Scallops:
Start by patting the scallops dry with paper towels. This is important for achieving a good sear. Season both sides of the scallops with salt and pepper to enhance their flavor.
2. Heat the Pan:
In a large skillet, heat the olive oil or vegetable oil over medium-high heat. Wait until the oil is shimmering, indicating it’s hot enough for cooking the scallops.
3. Sear the Scallops:
Carefully add the scallops to the skillet, ensuring they have space between them for even cooking. Let them cook without moving for about 2-3 minutes until the bottom is a deep golden brown.
4. Flip the Scallops:
Gently flip each scallop and sear the other side for an additional 2 minutes. Once golden and cooked through, remove the scallops from the pan and set them aside on a plate.
5. Cook the Vegetables:
Reduce the heat to medium. Add the unsalted butter to the skillet and let it melt. Once melted, add the chopped onions or shallots, diced carrots, and asparagus. Sauté the vegetables until they are tender, which takes about 4-5 minutes.
6. Add Garlic:
In the skillet, add the minced garlic and sauté for another 30 seconds. Be careful not to burn the garlic, as it can become bitter.
7. Combine Scallops and Veggies:
Return the seared scallops to the pan to warm them through for about 1 minute, allowing them to soak up some of the delicious flavors from the vegetables.
8. Garnish and Serve:
Finally, sprinkle chopped parsley over everything. If desired, squeeze fresh lemon juice over the dish for a bright finish. Serve immediately, spooning the buttery vegetables and pan juices over the scallops for an irresistible meal.
This recipe yields scallops that are beautifully golden-brown and wonderfully tender. Enjoy your delightful combination of scallops, asparagus, and carrots infused with garlic butter—it’s a treat for both the eyes and the taste buds!
Can I Use Frozen Scallops for This Recipe?
Yes, you can use frozen scallops! Just be sure to thaw them completely in the refrigerator overnight or run them under cold water for quicker thawing. Pat them dry before cooking to ensure a good sear.
What Can I Substitute for Asparagus?
If you don’t have asparagus on hand, you can swap it for broccoli, green beans, or even zucchini. Just adjust the cooking time slightly as those vegetables may require different sautéing times.
How Do I Store Leftover Scallops?
Any leftover scallops can be stored in an airtight container in the fridge for up to 2 days. To reheat, gently warm them in a skillet over low heat to avoid overcooking.
Can I Make This Dish Ahead of Time?
While scallops are best served fresh, you can prepare the vegetables ahead of time. Just store them separately in the fridge and sauté together with the scallops when you’re ready to serve.
