Pan-seared tender scallops with a lemon garlic sauce and crisp asparagus. These quick and easy lemon garlic scallops and asparagus are ready in 20 minutes with simple ingredients! A flavorful main great that's restaurant quality!
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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 also cooked in little time and a great way to add seafood to your diet!
My husband and I love to make this meal on date night or when the grocery store has fresh scallops. It's scrumptious, packed with flavor and nutritious!
Why this recipe
- Ready in 20-minutes!
- Easy to make.
- Made with minimal and simple ingredients.
- Family-friendly.
- Great for date night or dinner parties!
- Low in calories.
Ingredients & Substitutes
Please scroll down to below recipe card for exact measurements.
- Fresh Large Scallops: about 1.5 - 2 inches wide in diameter. Or substitute with thawed frozen scallops if you can't find fresh ones.
- Fresh Asparagus: or substitute with broccolini, broccoli florets, or green beans.
- Freshly-Squeezed Lemon Juice: no artificial lemon juice as this is a key ingredient!
- Garlic Cloves
- Extra Virgin Olive Oil: or substitute with a neutral cooking oil, like avocado oil or vegetable oil.
- Salt and Black Pepper: 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 chewy part (aka the 'foot' or 'abductor muscle') in scallops, remove it by gently pulling it off.
- 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 the garlic or you'll end up with a bitter sauce.
- Place scallops in a single layer, adding them in 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 over cook 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 asparagus: Fill a steamer pot one-third of the way with water and bring to a boil and reduce to medium heat. Steam the asparagus until vibrant green and tender, about 4-5 minutes. (If you don't have a steamer, blanch the asparagus in boiling water until vibrant green and tender, about 1-3 minutes. Then strain).
- Season asparagus: 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 cover to keep warm.
- Prepare scallops: Pat dry scallops with paper towels to remove excess moisture. Evenly sprinkle salt and black pepper on both sides.
- 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, so you'll 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 add fresh lemon juice over the scallops. Let the juice deglaze the pan for another 30 seconds. Divide and transfer the cooked 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:
- Italian-style pasta.
- mashed potatoes, roasted potatoes, or baked potatoes.
- crostini, bruschetta, garlic bread, or bread.
- salads.
- other 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?
My recipe of lemon garlic scallops and asparagus 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 are ready in 20 minutes with simple ingredients! A flavorful main great that's restaurant quality!
Ingredients
- 14 oz asparagus white ends removed
- 10-12 large scallops each about 2-inches 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 one-third of the way with water and bring to a boil and reduce to medium heat. Steam the asparagus until vibrant green and tender, about 4-5 minutes. (If you don't have a steamer, blanch the asparagus in boiling water until vibrant green and tender, about 1-3 minutes. Then 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 cover to keep warm.
- Pat dry scallops with paper towels to remove excess moisture. Evenly sprinkle salt and black pepper on both sides.
- 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, so you'll 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 add fresh lemon juice over the scallops. Let the juice deglaze the pan for another 30 seconds. Divide and transfer the cooked 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!
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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
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.