Delicious pan-seared scallops with a lemon garlic sauce with tender asparagus. These quick and easy lemon garlic scallops and asparagus are ready in 20 minutes with simple ingredients! A great main or meal to impress anybody!
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My lemon garlic scallops recipe is easy, quick and delicious. It's made with simple and minimal ingredients and any beginner cook can make this meal at home!
I love this easy scallop dish because the lemon garlic sauce enhances the flavors of the scallops and asparagus. The best part is this main dish is cooked in little time and it's a great way to add seafood to your diet!
My husband and I love to make this dish on date night or when the grocery store has fresh scallops. It's scrumptious, packed with flavor and nutritious!
Ingredients & Substitutes
Please scroll down to below recipe card for exact measurements.
- Fresh Asparagus: or substitute with broccolini, broccoli florets, or cauliflower florets.
- Fresh Large Scallops: about 1.5 - 2 inches wide. You can also use frozen scallops but fresh ones yield the best results.
- Fresh Lemon Juice
- Fresh Garlic Cloves
- Extra Virgin Olive Oil
- Salt and Black Pepper: to taste
Expert Tips
- To remove the white ends of the asparagus, bend the asparagus near the white part and it'll naturally remove the white ends.
- Pat dry the scallops very well to remove as much excess moisture as possible for a nice sear in the pan.
- Don't burn the garlic or it'll create a bitter taste in the lemon garlic sauce.
- Place the scallops in a clockwise motion at the the 12 o' clock position, so you can easily remember which one you cooked first.
- Do not over cook the scallops or this will make the scallops tough.
Instructions
Below are step-by-step instructions on how to make Lemon Garlic Scallops & Asparagus:
- Fill a steamer pot one-third of the way with water and bring to a boil and reduce to medium heat. Steam your asparagus for 4-5 minutes or until vibrant green and tender. (If you don't have a steamer, bring a large pot of water to boil, blanch the asparagus until it's vibrant green, 1-3 minutes and strain).
- Divide cooked asparagus between large serving plates. Season asparagus with salt and black pepper to taste and drizzle 2 teaspoon of olive oil over top. Set aside and keep warm.
- Pat scallops dry with paper towels. Evenly sprinkle salt and black pepper on both sides.
- Heat remaining olive oil in a large non-stick pan on low-medium heat. Sauté garlic for 10 seconds or until fragrant.
- Increase to medium-high heat and place scallops around the pan in a clockwise motion starting at the 12 o'clock position (so you know which one to remove from the pan first). Do not overcrowd the pan.
- Fry scallops on each side for 2-3 minutes until edges are golden brown and do not cook anymore than that.
- In the last minute, pour fresh lemon juice over the scallops to deglaze the pan for another 30 seconds. Divide and transfer the cooked scallops onto serving plates with asparagus.
- Pour the lemon garlic sauce in the pan over the scallops and enjoy!
Storage
- This dish is best enjoyed fresh.
- Leftovers will last up to 2 days stored in an airtight container in the refrigerator. To reheat: microwave for 2-3 minutes until hot or reheat in a pan on medium heat. Note: the scallops will naturally taste fishier over time.
- Freezer friendly? I don't recommend freezing cooked scallops or asparagus as the freezer will change the texture of them.
Pairing Suggestions
Lemon garlic scallops and asparagus serves well with:
- tomato based or cream sauce pasta
- mashed potatoes, roasted potatoes, or baked potatoes
- crostini, bruschetta, garlic toast, or bread
- salads
- other cooked vegetables like carrots, broccoli, cauliflower, peas, bell peppers, squash and more!
FAQ
Can I make this in advance?
This dish is best enjoyed immediately but you can make this dish in advance and store the components into separate airtight containers for up to 2 days in the fridge. To reheat, microwave until hot or reheat in a pan on medium heat.
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📖 Recipe
Quick & Easy Lemon Garlic Scallops & Asparagus
Delicious pan-seared scallops with a lemon garlic sauce with tender asparagus. These quick and easy lemon garlic scallops and asparagus are ready in 20 minutes with simple ingredients! A great main or meal to impress anybody!
Ingredients
- 14 oz asparagus white ends removed
- 10 large scallops rinsed under cold water
- 2 tablespoon lemon juice freshly squeezed
- 4 cloves garlic minced
- 2 tablespoons extra virgin olive oil
- salt to taste
- black pepper to taste
Instructions
- Fill a steamer pot one-third of the way with water and bring to a boil and reduce to medium heat. Steam your asparagus for 4-5 minutes or until vibrant green and tender. (If you don't have a steamer, bring a large pot of water to boil, blanch the asparagus until it's vibrant green, 1-3 minutes and strain).
- Divide cooked asparagus between large serving plates. Season asparagus with salt and black pepper to taste and drizzle 2 teaspoon of olive oil over top. Set aside and keep warm.
- Pat scallops dry with paper towels. Evenly sprinkle salt and black pepper on both sides.
- Heat remaining olive oil in a large non-stick pan on low-medium heat. Sauté garlic for 10 seconds or until fragrant.
- Increase to medium-high heat and place scallops around the pan in a clockwise motion starting at the 12 o'clock position (so you know which one to remove from the pan first). Do not overcrowd the pan.
- Fry scallops on each side for 2-3 minutes until edges are golden brown and do not cook anymore than that.
- In the last minute, pour fresh lemon juice over the scallops to deglaze the pan for another 30 seconds. Divide and transfer the cooked scallops onto serving plates with asparagus.
- Pour the lemon garlic sauce in the pan over the scallops and enjoy!
Enjoyed my recipe?Please leave a 5 star review (be kind)! Tag me on social media @christieathome as I'd love to see your creations!
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Nutrition
Calories: 279kcal | Carbohydrates: 15g | Protein: 23g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.01g | Cholesterol: 36mg | Sodium: 593mg | Potassium: 748mg | Fiber: 4g | Sugar: 4g | Vitamin A: 1506IU | Vitamin C: 19mg | Calcium: 69mg | Iron: 5mg
Dawn Conklin
I always avoid farm raised fish here, but wow didn't know that it was as bad as it is. I knew they were not as good for you, but didn't know how bad. The other day at the store I saw salmon that had a sticker on it that said "responsibly farm raised." Not sure how they raise salmon responsibly since they are both salt and fresh water fish...
Your scallops look amazing! I am thinking of getting scallops for dinner tonight with it being Father's day and they are his favorite seafood 🙂
Jessie
Scallops can be so tricky to cook. Thanks for inclusing a time frame in your recipe. Lemon garlic butter is so yummy too.
Christie
I know what you mean! I used to be apprehensive about cooking scallops too but once you get it right the first time, the other times come easy.