Name: Pan-Seared Scallops with Lemon-Garlic Roasted Asparagus and Brown Rice
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz Scallops (142 g); 1 cup Asparagus (134 g); 1/2 cup cooked Brown Rice (108 g); 1/2 tbsp Olive Oil (6.7 g); 1/4 Lemon; 1 Garlic clove; Salt and Black Pepper to taste

Pan-Seared Scallops with Lemon-Garlic Roasted Asparagus and Brown Rice

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

YOUR SOLIN GENERATED RECIPE

Pan-Seared Scallops with Lemon-Garlic Roasted Asparagus and Brown Rice

Delight in a light and refreshing dish featuring tender pan-seared scallops paired with vibrant lemon-garlic roasted asparagus and a serving of nutty brown rice. This plate brings together bright citrus notes, savory garlic, and perfectly seared seafood for a balanced, nutrient-dense meal.

Try 7 days free, then $12.99 / mo.

NUTRITION

Protein

33.3g

Fat

9.3g

Carbs

35.3g

SERVINGS

1 serving

INGREDIENTS

5 oz Scallops (142 g)

1 cup Asparagus (134 g)

1/2 cup cooked Brown Rice (108 g)

1/2 tbsp Olive Oil (6.7 g)

1/4 Lemon

1 Garlic clove

Salt and Black Pepper to taste

Try 7 days free, then $12.99 / mo.

PREPARATION

1
Rinse and pat dry the scallops, then season lightly with salt and black pepper.
2
Preheat the oven to 425°F. Toss the asparagus with olive oil, minced garlic, a squeeze of lemon juice, salt, and pepper.
3
Spread the asparagus on a baking sheet and roast in the oven for about 10-12 minutes until tender and lightly browned.
4
Meanwhile, heat a non-stick skillet over medium-high heat. Once hot, add the scallops and sear for about 2-3 minutes on each side until they develop a golden crust. Avoid overcrowding the pan to ensure proper searing.
5
Warm the pre-cooked brown rice if necessary.
6
Plate the rice, top with the roasted asparagus, and arrange the seared scallops on top. Finish with an extra drizzle of lemon juice if desired.