Pan Seared Garlic Butter Herb Scallops + Asparagus. Cooked until golden brown and finished with a buttery garlic herb sauce.
No. of Servings: 4
Prep Time: 5 | Cook Time: 10min
Ready In: 15min
- 1 pound white asparagus, peeled, or green asparagus
- 1 1/4 pounds sea scallops of fresh dry-packed scallops
- 1 tablespoon extra virgin olive oil
- 3 tablespoons of butter
- 1 teaspoon of minced garlic
- 1 teaspoon fresh thyme chopped
- 1 teaspoon cup freshly chopped oregano
- 1 teaspoon fresh rosemary chopped
- 2 teaspoons of fresh lemon juice
- lemon wedges for garnish
Cook the asparagus in a large saucepan of boiling salted water until tender, about 8 minutes. Using tongs, transfer asparagus to a colander and leave the pan of water simmering on the stove.
Brine the scallops: In a shallow dish, mix together 4 cups room temperature water and 2 tablespoons kosher salt. Place the scallops in the water and wait for 10 minutes.
Remove the scallops and dry thoroughly. Lightly season with a several pinches kosher salt.
Heat the oil in a heavy skillet over high heat until it’s just smoking. Add the scallops in a single
layer and cook for 2-3 minutes per side.
Remove the scallops from the pan. Melt the butter in the pan.
Add the garlic and cook for 30 seconds. Stir in the lemon juice, rosemary, thyme and oregano.
Return the scallops to the pan. Spoon the sauce over the top.
Return the asparagus to the simmering water to heat through. Season the sauce with salt and pepper to taste. Using tongs, transfer the asparagus to a large platter and spoon the scallops and butter sauce over it, garnish with herbs and lemon wedges; and serve.