Seared Scallops With Asparagus Sauce

Delicate scallops meet their perfect match in this elegant dish, where they’re seared to perfection and served atop a vibrant, garlicky asparagus sauce.

This sweet and savory combination is sure to impress your dinner guests, and its simplicity belies the rich flavors that await on every plate.

Ingredients

• 12 large scallops
• 2 pounds fresh asparagus, trimmed
• 2 tablespoons unsalted butter
• 2 cloves garlic, minced
• 1/2 cup white wine
• 1/2 cup chicken broth
• 1 tablespoon Dijon mustard
• 1 teaspoon lemon zest
• salt and pepper to taste
• 2 tablespoons all-purpose flour
• 2 tablespoons olive oil
• 2 lemons, cut into wedges (optional)
• fresh parsley, chopped (optional)

Instructions

Season the scallops with salt and pepper. Dust the scallops with flour, shaking off any excess.

Heat the olive oil in a large skillet over medium-high heat.

Add the scallops and sear for 2-3 minutes on each side, until golden brown. Transfer the scallops to a plate and set aside.

In the same skillet, add the butter over medium heat.

Once melted, add the garlic and sauté for 1 minute until fragrant. Add the asparagus to the skillet and cook for 3-4 minutes until slightly tender.

Add the white wine, chicken broth, Dijon mustard, and lemon zest to the skillet.

Bring to a simmer and cook for 2-3 minutes, until the sauce has thickened slightly. Stir in the chopped parsley if using.

To serve, place 3 scallops on each plate and spoon the asparagus sauce over the top.

Serve with lemon wedges on the side, if desired.

Notes

For best results, make sure your scallops are dry and patted clean before seasoning and dusting with flour. This helps create a nice crust when searing.

Don’t overcrowd the skillet when adding the asparagus – cook in batches if necessary.

You want to give each spear enough room to cook evenly. When making the asparagus sauce, be patient and don’t rush the simmering process.

Letting it cook for those extra 2-3 minutes will result in a rich, flavorful sauce.

If using lemon wedges as garnish, try to slice them just before serving to get the most out of that bright, citrusy flavor. To take this dish to the next level, consider adding some toasted breadcrumbs or chopped nuts to the asparagus sauce for added texture.