Pan-Seared Scallops with Roasted Asparagus and Lemon-Butter Delight

Bynews dail

Feb 25, 2025

Seared Scallops with Roasted Asparagus and Lemon-Butter SauceIngredients:
1 pound sea scallops, fresh or frozen and thawed 1 pound asparagus, trimmed and cut into 2-inch pieces 2 tablespoons olive oil Salt and black pepper, to taste 1/4 cup unsalted butter 1/4 cup lemon juice 1 tablespoon chopped fresh parsleyInstructions:
1.
Preheat oven to 400°F (200°C).
2.
Toss asparagus with olive oil and sprinkle with salt and pepper.
Spread on a baking sheet and roast for 10-15 minutes, or until tender and slightly charred.
3.
Season scallops with salt and pepper.
4.
Heat a large skillet over medium-high heat.
Add 1 tablespoon of butter and sear scallops for 2-3 minutes per side, or until golden brown and cooked through.
5.
Remove scallops from the pan and set aside.
6.
Add the remaining 3 tablespoons of butter to the pan and let it melt over medium heat.
7.
Stir in lemon juice and bring to a simmer.
Let simmer for 1-2 minutes, or until thickened.
8.
Add roasted asparagus to the pan and stir to combine.
9.
Place scallops on top of the asparagus and spoon the lemon-butter sauce over them.
10.
Sprinkle with fresh parsley and serve immediately.
Tips:
For a more intense flavor, marinate the scallops in lemon juice and olive oil for 30 minutes before searing.
If you don’t have fresh scallops, you can use frozen scallops that have been thawed.
For a crispy exterior and tender interior, pat the scallops dry before searing.
Don’t overcook the scallops, as they will become tough.
Serve the scallops immediately after searing, as they will continue to cook and become overcooked if left in the pan.

Pan-Seared Scallops with Roasted Asparagus and Lemon-Butter Delight

Bynews dail

By news dail

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