Name: Pan seared scallops with asparagus
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 1 serving
Ingredients: 11 oz sea scallops, patted very dry; 1/4 cup quinoa; 1/2 cup water; 7 oz asparagus, trimmed; 2 tsp extra virgin olive oil; 3/4 tsp salt; 1/2 tsp black pepper; 1 tbsp lemon juice

Nutrition

Per serving

514 calories

Protein: 46g; 36% of calories
Carbs: 50g; 40% of calories
Fat: 14g; 24% of calories

Ingredients

8 items

Instructions

Prep 15 min · Cook 20 min

Preheat the oven to 400°F. On a half-sheet pan, toss the asparagus with half the olive oil and a pinch of salt. Roast for 12 to 15 minutes until tender and lightly browned.
In a small saucepan, combine the quinoa, water, and a pinch of salt. Bring to a boil over high heat, then reduce to low, cover, and simmer for 15 minutes. Remove from the heat and let stand, covered, for 5 minutes.
While the quinoa rests, season the scallops with salt and pepper. Heat the remaining olive oil in a 12-inch nonstick skillet over medium-high heat. When the oil is shimmering, add the scallops. Cook for 2 minutes without moving them to develop a golden crust, flip, and cook for 2 minutes more. Done when opaque in the center and flakes easily, 145°F.
Squeeze the lemon juice over the scallops in the pan. Fluff the quinoa with a fork. Plate the quinoa and roasted asparagus alongside the scallops.

Nutrition

Ingredients

Instructions

Get a whole week of meals like this, planned for you

More dinner recipes