Pan-Seared Scallops with Asparagus

Feb/March 2019 Dig In- The Big Y Magazine
Recipe By:
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Pan-Seared Scallops with Asparagus
Serving: Serves 4
Prep Time: 25 Minutes
Cook Time: Cook 12 Minutes
Pan-Seared Scallops with Asparagus
Recipe By: Logo Site

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INGREDIENTS

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1 Tbsp. Big Y pure olive oil

½ lb. green asparagus, trimmed

½ lb. white asparagus, trimmed and shaved

-sea salt and fresh cracked pepper to taste

1 lb. sea scallops

5 Tbsp. Big Y salted butter, divided

2 garlic cloves, crushed

1 Tbsp. fresh lemon juice

¼ tsp. smoked paprika

DIRECTIONS

In a large skillet over medium heat, add oil. Once hot, add both asparagus and salt and pepper to taste. Sauté for 6 minutes or until asparagus?is crisp-tender; remove from pan and keep warm. Return skillet to stove. Rinse scallops with cold water and pat dry; season to taste with salt and pepper. In the same skillet over medium heat, add 1 tablespoon butter. Once melted, add scallops and sear for 2 minutes per side or until the edges are golden brown and translucent in the center; remove from skillet, set aside and keep warm. Return skillet to stove. Add remaining butter and garlic and cook over medium heat for 2 minutes. Stir in lemon juice and paprika and season to taste with salt and pepper. Return scallops to the skillet and heat for a few seconds per side. Serve immediately with asparagus and a drizzle of the butter sauce.

Nutrition facts:

Nutrition Information Per Serving: Calories: 196 (Calories from Fat: 99); Total Fat: 11g (Saturated Fat: 6g); Protein: 16g; Total Carbohydrates: 9g (Dietary Fiber: 2g; Sugars: 2g); Cholesterol: 50mg; Sodium: 516mg
Prep Time: 10 Minutes
 
 
Cook Time: 30 minutes
Prep Time: 20 Minutes
Cook Time: 23 to 27 Minutes