Name: Seared scallops with lemon butter
Prep time: 20 min
Total time: 20 min
Yield: 1 serving
Ingredients: 12 oz large sea scallops, side muscles removed, patted very dry; 3/4 tsp salt; 1/2 tsp black pepper; 2 1/4 tsp avocado oil; 2 1/4 tsp salted butter; 7 oz asparagus, trimmed; 1 clove garlic, minced; 1 tbsp lemon juice; 1 1/2 tbsp fresh parsley, chopped; 1 tbsp water

Instructions

Prep 20 min · Cook 0 min

Heat one third of the butter in a 12-inch skillet over medium heat. Add the asparagus and a pinch of the salt. Sauté for 5 to 6 minutes until crisp-tender and bright green. Remove the asparagus to a plate and wipe the skillet clean.
Season the scallops on both sides with the remaining salt and the black pepper. Heat the oil in the same skillet over high heat until very hot. Place the scallops in the pan in a single layer. Cook for 2 minutes without moving them to develop a deep golden crust. Flip and cook for 1 minute more until the sides are just opaque and the centers still spring back slightly. Move the scallops to the plate with the asparagus. Done when opaque in the center, 145°F.
Reduce the heat to low. Add the remaining butter and the garlic to the empty pan and cook for 30 seconds. Whisk in the lemon juice, water, and parsley, scraping up any browned bits from the bottom of the pan. Swirl for 1 minute until the butter melts into a glossy sauce.
Pour the lemon-herb butter sauce over the scallops and asparagus and serve immediately.

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Ingredients

Instructions

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