Pan-Seared Scallops with Lemon-Herb Butter and Asparagus

Estimated Calories per Serving (approximate): 380-480 (depending on portion sizes and amount of butter used)

Yields: 2 servings
Prep time: 15 minutes
Cook time: 15-20 minutes

Ingredients:

For the Scallops:

• 8 large sea scallops (about 1.5-2 inches in diameter), patted very dry

• 1 tablespoon olive oil

• 1 tablespoon unsalted butter

• Salt and freshly ground black pepper

For the Lemon-Herb Butter:

• 4 tablespoons unsalted butter, cut into small cubes

• 2 cloves garlic, minced

• 2 tablespoons chopped fresh parsley

• 1 tablespoon chopped fresh chives

• 1 tablespoon fresh lemon juice

• 1 teaspoon lemon zest

• Pinch of red pepper flakes (optional)

For the Roasted Asparagus:

• 1 bunch (about 1 pound) asparagus, trimmed

• 1 tablespoon olive oil

• Salt and freshly ground black pepper

• Optional: Lemon wedges for serving

Equipment:

• Large skillet (preferably cast iron or stainless steel)

• Small bowl

• Baking sheet

Instructions:

1. Prepare the Asparagus:

• Preheat oven to 400°F (200°C).

• On a baking sheet, toss the trimmed asparagus with 1 tablespoon of olive oil, salt, and freshly ground black pepper. Spread them in a single layer.

• Roast for 10-15 minutes, or until tender-crisp and lightly browned. Keep warm.

2. Prepare the Scallops:

• Pat the scallops very dry with paper towels. This is crucial for achieving a beautiful sear.

• Season both sides of the scallops generously with salt and freshly ground black pepper.

3. Sear the Scallops:

• Heat 1 tablespoon of olive oil and 1 tablespoon of butter in the large skillet over medium-high heat until the butter is melted and the pan is shimmering and hot (but not smoking).

• Carefully place the scallops in the hot skillet, ensuring they have enough space and are not overcrowded. Work in batches if necessary to avoid overcrowding, which will steam the scallops instead of searing them.

• Sear for 2-3 minutes per side, without moving them, until they develop a golden-brown crust. They should release easily from the pan when properly seared.

• Once seared on both sides, remove the scallops from the skillet and set them aside on a plate.

4. Make the Lemon-Herb Butter Sauce:

• Reduce the heat to medium-low in the same skillet.

• Add the minced garlic and cook for about 30 seconds, until fragrant (be careful not to burn it).

• Remove the skillet from the heat.

• Add the cubed butter to the skillet, one cube at a time, swirling the pan gently until each cube is melted and the sauce emulsifies slightly. The residual heat should be enough to melt the butter without overheating it.

• Stir in the chopped fresh parsley, chopped chives, fresh lemon juice, lemon zest, and the optional pinch of red pepper flakes.

• Season the sauce with a pinch of salt and pepper to taste.

5. Assemble and Serve:

• Return the seared scallops to the skillet with the lemon-herb butter sauce and gently toss to coat.

• Divide the roasted asparagus between two plates.

• Arrange the pan-seared scallops on top of the asparagus.

• Spoon the remaining lemon-herb butter sauce generously over the scallops and asparagus.

• Serve immediately with optional lemon wedges for an extra burst of citrus.