Pan-seared tender scallops with a lemon garlic sauce and crisp asparagus. These quick and easy lemon garlic scallops and asparagus use simple ingredients - ready in just 20 minutes! A restaurant-quality main that's family-friendly, great for date night, or small gatherings.
Jump to:
This scallop and asparagus recipe features tender seasoned scallops pan-fried in garlic, olive oil and lemon juice with steamed asparagus.
I love this easy scallop dish as the lemon garlic sauce instantly elevates the seafood and vegetables. The best part is that the sauce contains minimal ingredients!
It's a delicious way to add seafood into your diet. My husband and I love to make this meal for date night!
Ingredients & Substitutes
Please scroll down to below recipe card for exact measurements.
- Fresh Large Scallops: Choose scallops that are 1.5 - 2 inches wide in diameter. Avoid using small ones. Or use frozen scallops if you can't find fresh ones.
- Fresh Asparagus: Or use broccolini, broccoli, or green beans.
- Freshly-Squeezed Lemon Juice: Avoid using artificial lemon juice as this is a key ingredient.
- Garlic Cloves
- Extra Virgin Olive Oil: Or use a neutral cooking oil, like avocado oil or vegetable oil.
- Salt and Black Pepper: Season to taste.
Variations
- Shrimp and asparagus - Replace the scallops with peeled and deveined jumbo shrimp and cook for 1-2 minutes, or until pink and curled.
- Lemon butter scallops - Add 2 teaspoon unsalted butter with the olive oil to give the scallops a buttery taste.
Expert Tips
- Pat dry the scallops with paper towels to remove excess moisture for a golden sear.
- If you don't like the chewy part (aka the 'foot' or 'abductor muscle') in scallops, gently pull it off to remove it.
- To remove the white ends of the asparagus, bend the asparagus near the white part and it'll snap off.
- Sauté the garlic on low-medium heat to prevent burning or it will make the sauce taste bitter.
- Place scallops in a single layer, adding them in a clockwise pattern starting at 12 o'clock, so you'll know which one to flip and remove first.
- Don't move the scallops around as they cook or you won't get a proper sear.
- Don't overcook the scallops or this will make the scallops tough and chewy.
Instructions
Below are step-by-step instructions on how to make lemon garlic scallops and asparagus:
- Steam the asparagus: Fill a steamer pot with one-third of water and bring to a boil, then reduce to medium heat. Steam the asparagus until vibrant and tender, about 4-5 minutes. (If you don't have a steamer pot, blanch it in boiling water until vibrant and tender, about 1-3 minutes, and strain.
- Season asparagus: Divide cooked asparagus between large serving plates and season with salt and black pepper to taste. Then drizzle 2 teaspoon olive oil on top. Set aside and cover to keep warm.
- Prepare the scallops: Pat dry the scallops with paper towels to remove excess moisture. Evenly sprinkle salt and black pepper on both sides and set aside.
- Sauté garlic: Heat remaining olive oil in a large pan on low-medium heat. Sauté garlic for 10 seconds, or until fragrant.
- Cook scallops: Increase to medium-high heat, and quickly place scallops in a single layer, adding them in clockwise pattern starting at 12 o'clock, to know which one to flip and remove first. Fry on each side for 2-3 minutes, or until edges are golden brown. Avoid moving them around for a proper sear.
- Add lemon juice: Then squeeze fresh lemon juice over the scallops. Let the juice deglaze the pan for another 30 seconds. Transfer and divide the scallops between the serving plates.
- Serve with sauce: Pour the sauce from the pan over the scallops and enjoy!
Storage & Reheating
- Lemon garlic scallops and asparagus can last up to 4 days stored in an airtight container in the fridge once cooled. To enjoy, reheat in the microwave or on the stovetop until hot throughout.
- 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:
- Fresh salads
- Pasta or risotto dishes.
- Mashed potatoes, pan-fried potatoes, roasted potatoes, baked potatoes, or fries.
- Cooked quinoa or couscous.
- Crostini, bruschetta, garlic bread, or bread.
- Cooked vegetables like carrots, broccoli, cauliflower, peas, bell peppers, squash and more!
FAQ
Can I make this in advance?
Lemon garlic scallops and asparagus can be made up to 4 days in advance and stored in an airtight container in the fridge once cooled. To reheat, microwave or reheat on the stovetop until hot throughout.
Can I substitute the scallops?
Feel free to substitute the scallops with peeled and deveined jumbo shrimp and pan-fry until cooked, about 1-2 minutes.
Is this gluten-free?
This dish is naturally gluten-free.
📖 Recipe
Easy 20-min. Lemon Garlic Scallops and Asparagus
Pan-seared tender scallops with a lemon garlic sauce and crisp asparagus. These quick and easy lemon garlic scallops and asparagus use simple ingredients - ready in just 20 minutes! A restaurant-quality main that's family-friendly, great for date night, or small gatherings.
Ingredients
- 14 oz asparagus with white ends removed
- 10-12 large scallops about 1.5 to 2" wide, rinsed and strained
- 2 tablespoon lemon juice freshly-squeezed
- 4 garlic cloves minced
- 2 tablespoon extra virgin olive oil or any neutral oil
- salt
- black pepper
Instructions
- Fill a steamer pot with one-third of water and bring to a boil, then reduce to medium heat. Steam the asparagus until vibrant and tender, about 4-5 minutes. (If you don't have a steamer pot, blanch it in boiling water until vibrant and tender, about 1-3 minutes, and strain.
- Divide cooked asparagus between large serving plates and season with salt and black pepper to taste. Then drizzle 2 teaspoon olive oil on top. Set aside and cover to keep warm.
- Pat dry the scallops with paper towels to remove excess moisture. Evenly sprinkle salt and black pepper on both sides and set aside.
- Heat remaining olive oil in a large pan on low-medium heat. Sauté garlic for 10 seconds, or until fragrant.
- Increase to medium-high heat, and quickly place scallops in a single layer, adding them in clockwise pattern starting at 12 o'clock, to know which one to flip and remove first. Fry on each side for 2-3 minutes, or until edges are golden brown. Avoid moving them around for a proper sear.
- Then squeeze fresh lemon juice over the scallops. Let the juice deglaze the pan for another 30 seconds. Transfer and divide the scallops between the serving plates.
- Pour the sauce from 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!
Suggested Equipment & Products
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
Mimi
Delicious!!
Christie Lai
So happy to read this! Thanks so much for the positive review and glad you enjoyed it.
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.