Pan-Seared Scallops With Lemon Pepper Asparagus And Mixed Green Salad Recipe

Plump, golden-seared scallops lightly dusted with flour and basted in a rich garlic-butter reduction brightened with fresh lemon and chives. Served alongside tender-roasted lemon and pepper asparagus, and a crisp, vibrant salad tossed with creamy avocado, toasted almonds, and tangy balsamic, this elegant seafood dish brings bright, sensory-forward coastal luxury straight to the table.

Ingredients

• 900 g scallops

• Pinch of salt and pepper

• Pinch of all-purpose flour

• 45 g unsalted butter

• 2 cloves garlic, minced

• 1/2 lemon, cut into wedges

• 1 tablespoon fresh chives, chopped

• 450 g asparagus, trimmed

• 30 ml olive oil

• Zest and juice of 1 lemon

• 1/4 teaspoon salt

• 1/2 teaspoon freshly cracked pepper

• 140 g spring mix or salad greens

• 30 ml balsamic vinegar

• 1/4 teaspoon brown sugar

• 30 g sliced and toasted almonds

• 1 avocado, sliced

Instructions

1. Rinse the scallops under cold water and dry them with paper towels until no liquid remains. Let them reach room temperature.
2. Preheat the oven to 200°C. Toss asparagus with olive oil, lemon juice, lemon zest, salt, and pepper on a baking sheet. Roast for 9-10 minutes until tender.
3. In a small bowl, whisk together balsamic vinegar, brown sugar, and a pinch of salt and pepper. Gradually add olive oil until well combined.
4. In a medium bowl, combine spring mix, crumbled feta, toasted almonds, and sliced avocado. Drizzle with the dressing and set aside.
5. Season scallops with salt and pepper, lightly dust with flour. Heat a non-stick skillet over medium-high heat with a drizzle of olive oil. Sear scallops for 2-3 minutes on each side until golden.
6. Remove the scallops and add butter and garlic to the same pan. Sauté for 1 minute. Return scallops to the pan, squeeze lemon juice over them, and sprinkle with chives. Serve with roasted asparagus and salad. Enjoy!