This elegant dish features vibrant green asparagus spears topped with buttery lemon sauce and perfectly seared scallops. It’s a light yet luxurious plate that combines freshness and richness in every bite, ideal for a sophisticated dinner or special occasion.

Why You’ll Love This Recipe

This recipe delivers restaurant-quality flavor with minimal effort. The tender-crisp asparagus is enhanced by a silky lemon butter sauce, while the scallops add a delicate, slightly sweet seafood component. The entire dish comes together quickly and looks as impressive as it tastes, making it perfect for both weeknight elegance and celebratory meals.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

Fresh asparagus
Sea scallops
Unsalted butter
Lemon juice
Lemon zest
Garlic (minced)
Olive oil
Salt
Black pepper
Freshly ground pepper or cracked pepper (for garnish)

directions

Rinse and trim the asparagus ends. Blanch in boiling salted water for 2–3 minutes until bright green and tender-crisp. Immediately transfer to ice water to stop cooking. Drain and set aside.
Pat scallops dry with paper towels. Season with salt and pepper.
Heat olive oil in a skillet over medium-high heat. Add scallops and sear for 1–2 minutes per side until golden brown and just cooked through. Remove and keep warm.
In the same skillet, reduce heat and add butter and garlic. Sauté briefly until fragrant.
Stir in lemon juice and zest. Cook for 1–2 minutes until slightly thickened.
Return asparagus to the pan to warm through and coat with the sauce.
Plate the asparagus, top with seared scallops, and drizzle with extra lemon butter.
Garnish with cracked pepper and serve immediately.

Servings and timing

Servings: 2
Prep time: 10 minutes
Cook time: 10 minutes
Total time: 20 minutes

Variations

Substitute scallops with shrimp or grilled chicken breast.
Add a splash of white wine to the sauce for added depth.
Use ghee or dairy-free butter for a lactose-free version.
Top with grated parmesan or toasted pine nuts for extra texture.

storage/reheating

This dish is best enjoyed fresh, especially the scallops. However, leftovers can be stored in the refrigerator for up to 1 day. Reheat gently in a skillet over low heat. Avoid microwaving scallops, as they can become rubbery.

FAQs

How do I know when scallops are done?

They should be opaque and firm to the touch, with a golden crust on each side. Avoid overcooking.

Can I use frozen scallops?

Yes, but make sure to thaw them completely and pat dry to ensure a proper sear.

Do I need to remove the tough muscle from scallops?

Yes, check each scallop and peel off the small side muscle if still attached.

Can I steam the asparagus instead of blanching it?

Yes, steaming works just as well—be sure not to overcook.

Is this recipe keto-friendly?

Yes, it is naturally low in carbs and high in healthy fats and protein.

What kind of pan is best for searing scallops?

A heavy-bottomed stainless steel or cast iron pan works best for a good sear.

Can I prepare the sauce in advance?

Yes, make the lemon butter sauce ahead and reheat gently before serving.

What sides go well with this dish?

Serve with mashed potatoes, rice, or a light salad to round out the meal.

Can I add herbs to the sauce?

Yes, fresh parsley, thyme, or chives can enhance the flavor beautifully.

What wine pairs well with this recipe?

A crisp white wine like Sauvignon Blanc or Pinot Grigio complements the dish perfectly.

Conclusion

Asparagus with lemon butter sauce and seared scallops is a refined and flavorful meal that brings elegance to any table. With its fresh ingredients and quick preparation, it’s a go-to recipe for anyone seeking a light yet satisfying main course.

Asparagus with Lemon Butter Sauce and Seared Scallops

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A light yet elegant dish featuring tender asparagus drizzled with a zesty lemon butter sauce and paired with perfectly seared scallops, ideal for a gourmet dinner or special occasion.

Author: Emma Harper
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Yield: 4 servings 1x
Category: Main Course
Method: Pan-Seared
Cuisine: Modern American

Instructions

Bring a pot of salted water to a boil. Blanch the asparagus for 2-3 minutes until bright green and tender-crisp. Drain and set aside.
In a small saucepan, melt 2 tbsp of butter over medium heat. Add minced garlic and cook until fragrant, about 1 minute.
Stir in lemon juice and zest. Remove from heat and keep warm.
Season scallops with salt and pepper. Heat olive oil and 2 tbsp butter in a skillet over medium-high heat.
Sear scallops for 2-3 minutes per side until golden brown and cooked through. Do not overcrowd the pan; work in batches if needed.
Arrange asparagus on a plate, drizzle with lemon butter sauce, and top with seared scallops.
Garnish with chopped parsley if desired. Serve immediately.