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Scallop and Asparagus Stir-Fry with Garlic Butter
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Course Main Course
Cuisine American
Servings 4 people

Equipment

  • Large Skillet
  • Tongs
  • Knife

Ingredients
  

  • 1 pound sea scallops
  • 1 bunch asparagus, trimmed and cut into 2-inch pieces
  • 4 garlic cloves, minced
  • 3 tablespoons unsalted butter
  • 1 tablespoon olive oil
  • Juice of 1 lemon
  • Salt and black pepper, to taste
  • 2 tablespoons fresh parsley, chopped

Instructions
 

  • Pat the scallops dry with paper towels and season both sides with salt and pepper. Set them aside while you prepare the asparagus.
  • Heat the olive oil in a large skillet over medium-high heat. Add the scallops in a single layer and cook for 2 minutes without moving them until a golden crust forms on the bottom.
  • Flip the scallops and cook for 1 minute more, then remove them to a plate.
  • Lower the heat to medium and add the butter to the same skillet. Once it melts, stir in the garlic and cook for 30 seconds until fragrant.
  • Add the asparagus pieces to the skillet and cook for 4 to 5 minutes, stirring often, until they are bright green and just tender.
  • Return the scallops to the skillet, pour in the lemon juice, and gently toss everything together for 1 minute to warm through.
  • Remove from heat, sprinkle with the chopped parsley, and serve right away.

Notes

Use dry-packed scallops if possible so they sear instead of steaming in extra liquid. Trim the woody ends off the asparagus before cutting to keep the texture crisp. Leftovers reheat gently in a skillet over low heat with a splash of water to loosen the sauce without toughening the scallops.
Course: Main Course
Cuisine: American
Equipment: Large Skillet, Tongs, Knife