Lemon Garlic Scallops & Asparagus. Tasty pan seared scallops with a lemon garlic sauce paired with tender asparagus. Ready in 30 minutes!
My lemon garlic scallops recipe is easy, quick and delicious. It's made with simple and minimal ingredients and honestly beginner cook can make this meal.
I love this easy scallop dish because the lemon garlic sauce brings a nice flavour to the scallops and asparagus. The best part is that this whole main dish is cooked in 10 minutes or less.
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
Please scroll down to below recipe card for exact measurements.Â
- Fresh Asparagus
- 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 pepper to taste
How to make Lemon Garlic Scallops & Asparagus
- In a steamer set on medium heat, steam your asparagus for 4-5 minutes and no more. 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 and transfer to serving plates. Season with salt and 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 pepper on both sides.
- In a large frying pan set on low heat, add your olive oil. Then add garlic and fry for 10 seconds until fragrant.
- Increase to medium-high heat and place scallops in giving each piece enough room. Do not over crowd pan.
- Fry scallops on each side for 2-3 minutes until edges are golden brown. Do not cook anymore than 3 minutes or you'll have hard scallops.
- In the last minute, squeeze lemon juice over top and allow it to deglaze the pan for another 30 seconds. Transfer scallops onto serving plates with asparagus.
- Pour the lemon sauce in the pan over the scallops and enjoy!
Storage & Reheating
Leftovers will last up to 4 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.Â
FAQ
There are many side dishes that can be served with lemon garlic scallops, such as pasta, garlic mashed potatoes, crostini, bruschetta, bread, salad and more!
Other related recipes you may like!
- Bang Bang Shrimp
- Thai Garlic Shrimp
- Chinese Salt and Pepper Shrimp
- Honey Walnut Shrimp
- Smoked Salmon with Cream Cheese Croissant
📖 Recipe
Quick & Easy Lemon Garlic Scallops & Asparagus
Ingredients
- 1 bunch asparagus white ends trimmed
- 8-10 scallops rinsed under cold water
- 2 tablespoon lemon juice
- 4 cloves garlic minced
- 2 tablespoons extra virgin olive oil
- Salt and pepper to taste
Instructions
- In a steamer set on medium heat, steam your asparagus for 4-5 minutes and no more. 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 and transfer to serving plates. Season with salt and 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 pepper on both sides.
- In a large frying pan set on low heat, add your olive oil. Then add garlic and fry for 10 seconds until fragrant.
- Increase to medium-high heat and place scallops in giving each piece enough room. Do not over crowd pan.
- Fry scallops on each side for 2-3 minutes until edges are golden brown. Do not cook anymore than 3 minutes or you'll have hard scallops.
- In the last minute, squeeze lemon juice over top and allow it to deglaze the pan for another 30 seconds. Transfer scallops onto serving plates with asparagus.
- Pour the lemon sauce in the pan over the scallops and enjoy!
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.
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 🙂