Seared scallops in garlicky butter with crisp-tender asparagus taste like a fancy restaurant meal, but they’re incredibly simple to make at home. You get golden edges, a rich buttery sauce, and fresh, bright greens all in one pan. This recipe is perfect for date night, but it’s also quick enough for a weeknight dinner.
With a few smart techniques, you’ll get perfectly seared scallops every time. Grab a skillet, and let’s make something special in under 20 minutes.
What Makes This Recipe So Good
- Fast and foolproof: Scallops cook in just a few minutes. The asparagus goes fast too, so dinner is done quickly.
- One-pan simplicity: Everything happens in one skillet for easy cleanup and a flavorful, buttery sauce that coats each bite.
- Balanced flavors: Sweet, tender scallops meet garlicky butter, bright lemon, and crisp asparagus.
Simple ingredients, big payoff.
- Restaurant-worthy results: Tips for a golden sear ensure a beautiful crust without overcooking.
- Flexible and adaptable: Serve with pasta, rice, crusty bread, or keep it low-carb. You can swap in herbs or add a splash of wine.
What You’ll Need
- 1 to 1.5 pounds large sea scallops (about 12–16 scallops)
- 1 pound asparagus, woody ends trimmed, cut into 2-inch pieces
- 3 tablespoons unsalted butter
- 1–2 tablespoons olive oil (or another high-heat oil)
- 3–4 garlic cloves, finely minced
- 1 lemon (zest and juice)
- Salt and freshly ground black pepper
- Red pepper flakes (optional, for a little heat)
- Fresh parsley or chives, chopped, for garnish
- Optional extras: 1/4 cup dry white wine or chicken broth for deglazing; 1 tablespoon capers for a briny pop
Instructions
- Prep the scallops: Lay scallops on a paper towel–lined plate. Pat very dry on all sides.
If any have a small side muscle attached, peel it off and discard. Season both sides lightly with salt and pepper.
- Prep the asparagus and aromatics: Trim the woody ends of the asparagus and cut into 2-inch pieces. Mince the garlic.
Zest the lemon, then halve it and set the juice aside.
- Blister the asparagus: Heat a large skillet over medium-high heat. Add 1 tablespoon olive oil. When hot, add asparagus and a pinch of salt.
Cook, stirring occasionally, until bright green and crisp-tender, 3–5 minutes depending on thickness. Transfer to a plate.
- Get the pan hot for searing: Return the skillet to medium-high. Add remaining oil if the pan looks dry.
You want a shimmering surface for a good sear.
- Sear the scallops: Place scallops in the skillet in a single layer without crowding. Don’t move them for 1.5–2.5 minutes until the bottoms are deeply golden and release easily. Flip and cook 1–2 minutes more, just until opaque and barely springy.
Transfer to a clean plate.
- Make the garlic butter: Reduce heat to medium-low. Add butter to the skillet. When melted and foamy, add garlic and a pinch of red pepper flakes if using.
Stir 30–45 seconds until fragrant, not browned.
- Deglaze and brighten: If using, add white wine or broth to the pan and simmer 30–60 seconds, scraping up any browned bits. Stir in lemon zest and 1–2 teaspoons lemon juice to taste.
- Combine everything: Return asparagus to the pan and toss in the butter sauce. Nestle the scallops back in just to warm through, 20–30 seconds.
Taste and adjust salt, pepper, and lemon.
- Finish and serve: Sprinkle with chopped parsley or chives. Serve immediately with extra lemon wedges. Spoon the pan sauce over the top.
How to Store
- Refrigerate: Store leftovers in an airtight container for up to 2 days.
Scallops are best fresh, but they’ll reheat in a pinch.
- Reheat gently: Warm in a skillet over low heat with a splash of water or broth until just heated through. Avoid microwaving on high; it can make scallops rubbery.
- Do not freeze cooked scallops: The texture suffers after thawing. If you bought frozen scallops, only freeze them raw once, then cook and enjoy.
Benefits of This Recipe
- Quick protein: Scallops provide lean, high-quality protein and cook in minutes.
- Nutrient-rich: Asparagus adds fiber, vitamins A, C, E, and K, and a fresh, springy bite.
- Balanced meal: Butter adds richness, lemon adds brightness, and the combo keeps things satisfying without being heavy.
- Flexible serving: Pair with rice, orzo, mashed potatoes, or a simple salad to match your mood.
- Elegant without effort: Perfect for entertaining, but easy enough for a Tuesday.
What Not to Do
- Don’t crowd the pan: Overcrowding traps steam and blocks browning.
Cook scallops in batches if needed.
- Don’t start with wet scallops: Moisture prevents a good sear. Pat them dry thoroughly.
- Don’t overcook: Scallops turn tough quickly. Pull them as soon as they’re opaque and springy.
- Don’t burn the garlic: Add garlic after lowering the heat.
Bitter garlic will overpower the dish.
- Don’t skip seasoning: A light sprinkle of salt and pepper before searing makes a big difference.
Recipe Variations
- Lemon-caper twist: Add 1 tablespoon capers with the garlic and finish with extra lemon for a briny, bright bite.
- Herb butter: Stir in chopped tarragon, basil, or dill at the end for a fresh herbal note.
- Creamy version: Add a splash of cream to the pan after the garlic; simmer briefly to thicken before tossing in asparagus.
- Parmesan crunch: Shower with freshly grated Parmesan just before serving.
- Spicy option: Use more red pepper flakes or a pinch of Aleppo pepper for mellow heat.
- Citrus swap: Try orange or Meyer lemon zest for a softer, floral finish.
- Grain bowl: Serve over farro, quinoa, or couscous and drizzle any extra sauce on top.
FAQ
How do I know when scallops are done?
Scallops are ready when the centers are opaque and the texture is slightly springy, not soft. They should take about 1.5–2.5 minutes per side depending on size and pan heat. If you see white liquid weeping excessively, they’re going a bit too far.
Can I use frozen scallops?
Yes.
Thaw them overnight in the fridge, then pat very dry. Avoid water-packed scallops or ones treated with phosphates (they don’t brown as well). “Dry” scallops are best for searing.
What’s the difference between sea scallops and bay scallops?
Sea scallops are large and perfect for searing. Bay scallops are smaller and cook in under a minute; they’re better in quick sautés or pasta.
For this recipe, use sea scallops.
Do I need to remove the side muscle?
Some scallops have a small, tough side muscle attached. It peels off easily with your fingers. Remove it for the best texture.
What pan is best for searing scallops?
A heavy stainless steel or cast-iron skillet works best.
They hold heat well and create a better crust than most nonstick pans.
How can I prevent sticking?
Preheat the pan until it’s hot, add oil, and don’t move the scallops too soon. When a crust forms, they’ll release naturally. Make sure the scallops are dry and the pan isn’t crowded.
What should I serve with this?
Crusty bread to soak up the sauce is always a win.
Rice, orzo, angel hair pasta, mashed potatoes, or a simple green salad also pair nicely.
Can I make this dairy-free?
Use olive oil or a dairy-free butter alternative. You’ll lose some of the classic richness, but the garlic and lemon keep it flavorful.
Wrapping Up
Garlic Butter Scallops with Asparagus is one of those dishes that looks impressive but takes very little time and effort. With a hot pan, dry scallops, and a quick butter-garlic-lemon sauce, you’ll get a golden sear and tender center every time.
Keep this recipe in your back pocket for busy nights and special moments alike. Simple, fresh, and reliably delicious—this one never disappoints.
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