Silky Pan-Seared Scallops with Creamy Citrus-Avocado Dressing and Roasted Asparagus

This is an example of a meal that Solin would create to include in your personalized meal plan.

Silky Pan-Seared Scallops with Creamy Citrus-Avocado Dressing and Roasted Asparagus

YOUR SOLIN GENERATED RECIPE

Silky Pan-Seared Scallops with Creamy Citrus-Avocado Dressing and Roasted Asparagus

Enjoy this elegant dish featuring tender pan-seared scallops drizzled with a vibrant, creamy citrus-avocado dressing served alongside perfectly roasted asparagus. A harmonious blend of tangy citrus and buttery avocado elevates the natural sweetness of the scallops, creating a satisfying meal that's both light and protein-packed.

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NUTRITION

345kcal
Protein
36.1g
Fat
13.7g
Carbs
17.4g

SERVINGS

1 serving

INGREDIENTS

7 oz Sea Scallops (~198g)

1 quarter Avocado (~50g)

2 tbsp Plain Nonfat Greek Yogurt (~30g)

1 tsp Extra Virgin Olive Oil (~4.5g)

1 tbsp Lemon Juice (~15g)

1 tbsp Fresh Cilantro (chopped, ~4g)

6 Asparagus Spears (~90g)

Salt & Black Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F (220°C) for roasting the asparagus.

  • 2

    Trim the tough ends off the asparagus and toss them with a pinch of salt and pepper. Spread on a baking sheet and roast for about 10-12 minutes until tender and lightly caramelized.

  • 3

    Meanwhile, pat the scallops dry with paper towels and season both sides with salt and pepper.

  • 4

    Heat a non-stick skillet over medium-high heat and add the scallops. Sear for about 2-3 minutes on each side until they develop a golden crust and are just opaque in the center.

  • 5

    In a small bowl combine the Greek yogurt, diced avocado (mash slightly), lemon juice, chopped cilantro, and olive oil. Mix until you achieve a creamy dressing consistency. Adjust salt and pepper as needed.

  • 6

    Plate the pan-seared scallops alongside the roasted asparagus and drizzle with the citrus-avocado dressing.

  • 7

    Serve immediately and enjoy your balanced, protein-packed meal.

Silky Pan-Seared Scallops with Creamy Citrus-Avocado Dressing and Roasted Asparagus

This is an example of a meal that Solin would create to include in your personalized meal plan.

Silky Pan-Seared Scallops with Creamy Citrus-Avocado Dressing and Roasted Asparagus

YOUR SOLIN GENERATED RECIPE

Silky Pan-Seared Scallops with Creamy Citrus-Avocado Dressing and Roasted Asparagus

Enjoy this elegant dish featuring tender pan-seared scallops drizzled with a vibrant, creamy citrus-avocado dressing served alongside perfectly roasted asparagus. A harmonious blend of tangy citrus and buttery avocado elevates the natural sweetness of the scallops, creating a satisfying meal that's both light and protein-packed.

NUTRITION

345kcal
Protein
36.1g
Fat
13.7g
Carbs
17.4g

SERVINGS

1 serving

INGREDIENTS

7 oz Sea Scallops (~198g)

1 quarter Avocado (~50g)

2 tbsp Plain Nonfat Greek Yogurt (~30g)

1 tsp Extra Virgin Olive Oil (~4.5g)

1 tbsp Lemon Juice (~15g)

1 tbsp Fresh Cilantro (chopped, ~4g)

6 Asparagus Spears (~90g)

Salt & Black Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F (220°C) for roasting the asparagus.

  • 2

    Trim the tough ends off the asparagus and toss them with a pinch of salt and pepper. Spread on a baking sheet and roast for about 10-12 minutes until tender and lightly caramelized.

  • 3

    Meanwhile, pat the scallops dry with paper towels and season both sides with salt and pepper.

  • 4

    Heat a non-stick skillet over medium-high heat and add the scallops. Sear for about 2-3 minutes on each side until they develop a golden crust and are just opaque in the center.

  • 5

    In a small bowl combine the Greek yogurt, diced avocado (mash slightly), lemon juice, chopped cilantro, and olive oil. Mix until you achieve a creamy dressing consistency. Adjust salt and pepper as needed.

  • 6

    Plate the pan-seared scallops alongside the roasted asparagus and drizzle with the citrus-avocado dressing.

  • 7

    Serve immediately and enjoy your balanced, protein-packed meal.