| Prep: 10 mins | Cook: 15 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 285 | 18g | 5g | 7g |
| sugars | fibre | protein | salt |
| 3g | 2g | 26g | 0.8g |
The Story Behind Pan-Seared Scallops with Prussian Asparagus
Growing up in a family that valued the profound connection between food and love, I find tremendous joy in recipes that marry the old-world charm of my Irish heritage with the coastal beauty of New England. That’s exactly what you’ll discover in this delightful Pan-Seared Scallops with Prussian Asparagus recipe. Not only does it hold a special place in my heart, but it’s also a dish that brings together the bountiful flavors of the sea with vibrant, fresh vegetables.
Imagine tender, succulent scallops cooked to perfection, paired with the unique, slightly nutty taste of Prussian asparagus. Laura, my fiancée, and I relish preparing this dish, especially when we want something both elegant and comforting that reminds us of summer evenings near the coast. The addition of lemon zest and minced garlic helps to elevate the flavors, creating a balance that is simply divine.
Why This Recipe Is Good for You
Besides its fantastic flavor, this recipe also brings some significant health benefits to the table. Scallops are a great source of lean protein and are rich in omega-3 fatty acids, which are essential for heart health. Prussian asparagus, on the other hand, is low in calories but high in fiber, vitamins, and antioxidants, making it a wonderful choice for anyone looking to maintain a balanced diet.
Cooking with olive oil and unsalted butter in moderation, as this recipe calls for, helps in keeping the dish healthy too. Olive oil is known for its heart-healthy monounsaturated fats, and unsalted butter gives that rich flavor without added sodium. Adding fresh lemon juice and parsley not only boosts the flavor but also provides additional vitamins and minerals.
This dish pairs wonderfully with a simple side salad or even some roasted baby potatoes. If you’re interested in more seafood recipes that offer a similar blend of flavors, you might also enjoy our Grilled Shrimp and Corn Salad or Lemon Butter Cod with Roasted Vegetables.
Perfect for Any Occasion
What I love most about the Pan-Seared Scallops with Prussian Asparagus is its versatility. It’s sophisticated enough for a fancy dinner party, yet simple enough to make for a quick weeknight meal. And let’s not forget how well it goes down with a glass of dry white wine – a little nod to the wine used in the recipe itself.
So whether you’re trying to impress guests, cook a delightful meal for your family, or simply treat yourself, this dish is a winner. Give it a try, and I promise it will soon become a staple in your culinary repertoire. Enjoy!
What You’ll Need
- 2 lbs large sea scallops
- 1 lb Prussian asparagus, trimmed
- 2 tbsp olive oil
- 2 tbsp unsalted butter
- 1 tbsp lemon zest
- 3 cloves garlic, minced
- 1/2 cup dry white wine
- 1/4 cup fresh lemon juice
- 1/4 cup fresh parsley, chopped
- Salt and pepper to taste
- Lemon wedges, for garnish
Method
Step One
Rinse the sea scallops under cold water and pat them dry with paper towels. Season both sides of the scallops with salt and pepper.
Step Two
In a large skillet, heat 1 tablespoon of olive oil over medium-high heat until shimmering. Carefully add the scallops to the pan in a single layer, making sure not to overcrowd them.
Step Three
Cook the scallops without moving them for about 2-3 minutes, until a golden crust forms on the bottom. Flip the scallops and add 1 tablespoon of unsalted butter to the pan. Cook for an additional 2-3 minutes until the scallops are opaque and cooked through. Remove the scallops from the pan and set aside.
Step Four
In the same skillet, add the remaining tablespoon of olive oil and 1 tablespoon of unsalted butter. Once melted, add the minced garlic and cook for about 30 seconds until fragrant.
Step Five
Add the Prussian asparagus to the skillet and cook for about 5-7 minutes, stirring occasionally, until they are tender but still crisp.
Step Six
Pour in the dry white wine and fresh lemon juice, scraping up any browned bits from the bottom of the skillet. Allow the liquid to simmer and reduce by half, about 2-3 minutes.
Step Seven
Return the scallops to the skillet, add the lemon zest, and toss to coat with the sauce. Cook for an additional 1-2 minutes to warm the scallops through. Sprinkle with fresh parsley.
Step Eight
Serve the pan-seared scallops and Prussian asparagus immediately, garnished with lemon wedges. Enjoy!
