Easy 20-min. Lemon Garlic Scallops and Asparagus
Pan-seared tender scallops with a lemon garlic sauce and crisp asparagus. These quick and easy lemon garlic scallops and asparagus use simple ingredients - ready in just 20 minutes! A restaurant-quality main that's family-friendly, great for date night, or small gatherings.
- Prep time
- 10 min
- Cook time
- 10 min
- Yield
- 2 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 14 oz asparagus (with white ends removed)
- 10-12 large scallops (about 1.5 to 2" wide, rinsed and strained)
- 2 tbsp lemon juice (freshly-squeezed)
- 4 garlic cloves (minced)
- 2 tbsp extra virgin olive oil (or any neutral oil)
- salt
- black pepper
Instructions
- 1
Fill a steamer pot with one-third of water and bring to a boil, then reduce to medium heat. Steam the asparagus until vibrant and tender, about 4-5 minutes. (If you don't have a steamer pot, blanch it in boiling water until vibrant and tender, about 1-3 minutes, and strain.
- 2
Divide cooked asparagus between large serving plates and season with salt and black pepper to taste. Then drizzle 2 tsp olive oil on top. Set aside and cover to keep warm.
- 3
Pat dry the scallops with paper towels to remove excess moisture. Evenly sprinkle salt and black pepper on both sides and set aside.
- 4
Heat remaining olive oil in a large pan on low-medium heat. Sauté garlic for 10 seconds, or until fragrant.
- 5
Increase to medium-high heat, and quickly place scallops in a single layer, adding them in clockwise pattern starting at 12 o'clock, to know which one to flip and remove first. Fry on each side for 2-3 minutes, or until edges are golden brown. Avoid moving them around for a proper sear.
- 6
Then squeeze fresh lemon juice over the scallops. Let the juice deglaze the pan for another 30 seconds. Transfer and divide the scallops between the serving plates.
- 7
Pour the sauce from the pan over the scallops and enjoy!